This shredded chicken slaw is the perfect weeknight dinner that tastes even better the next day for lunch. Why we love it: it’s quick, low maintenance and full of protein, fat and fiber. Make it ahead of time on Sunday night and leave yourself leftovers for the week. 

Ingredients

FOR DRESSING

• ½ c primal kitchen mayo

• 3 tbsp fresh juice of one lime

• ½ tsp. Himalayan pink salt

• 1 tbsp. local organic honey – optional

FOR CABBAGE SLAW

• 2 cup green cabbage

• 2 cup red cabbage

• 2 tbsp. Himalayan pink salt

• 2 cup rotisserie chicken

• 1 avocado, thinly sliced

Directions

FOR DRESSING

1. Mix mayo, lime juice and salt together.

2. Add honey to taste.

FOR CABBAGE SLAW

1. Slice green and red cabbage thinly and transfer to a colander.

2. Toss salt with cabbage (salt will pull water out of cabbage, leaving it crunchy rather than soggy) and let sit for 1-2 hours.

3. Drain the cabbage, then rinse it to pull excess salt.

4. Place the cabbage in a bowl and toss with the dressing. 

5. Layer slaw, then chicken and avocado.

6. Top with cilantro and serve with a few slices of lime.