– Add the canned chicken, coleslaw, and almonds to a large mixing bowl. Mix. – Mix greek yogurt, sesame vinaigrette, and salt. – Pour the dressing over the salad. Stir well. – Top with cilantro and avocado.
- Double the recipe so it makes 4 servings. - Split and store in 4 air-tight containers. - Serve throughout the week with veggies, rice cakes, bread, crackers, etc.
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Jordo is an stl-based food & adventure blogger focusing on embracing a healthy lifestyle.