This chopped salad is as colorful as is delicious! Crunchy bites of cabbage and cashews are complimented with creamy cheese, avocado and ranch dressing, yum! This salad stores well so make it advance and enjoy for a few days at a time.
Prep Time: 10 minutes
Cooking Time: 15 minutes to cook chicken
4 ounces of boneless & skinless chicken tenders
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon smoked paprika
4 cups bagged shredded cabbage & carrot
¼ red bell pepper, seeded and sliced in thin strips
1 medium avocado, peeled & diced
¼ cup cashews, toasted
1 ounce of cheddar cheese, diced
1 whole scallion, minced
4 tablespoons ranch dressing
Preheat oven to 400 degrees Fahrenheit.
Place chicken tenders on a baking tray lined with parchment paper.
Season with sea salt, black pepper, garlic powder and smoked paprika.
Bake until cooked through, about 15 minutes.
While chicken is cooking, place shredded cabbage and carrot in a serving bowl. Top with sliced red bell pepper, diced avocado, toasted cashews and diced cheddar cheese.
Remove chicken from the oven and chop.
Add chopped chicken to salad.
Serve with ranch dressing, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 12