Australian Red Chicken Salad
Created by dienia b on October 10, 2023
- Servings: 6
- Prep Time: 60m
- Cook Time: 5m
- Recipe #41737
Ingredients
- 2/3 cup tarragon vinegar
- 1/4 cup sugar
- 1 cup red onion, halved, sliced thinly
- 4 cups red cabbage, shredded finely
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup flaked almonds
- 15 ounces whole beets, drained (1 can)
- 24 ounces cooked chicken breast, chunks, (3 cups)
- 1/4 cup fresh chives, cut into short lengths
- 2 radicchio, cut into thin wedges
- 4 ounces feta cheese
- 1 tablespoon extra virgin olive oil
How to Make
-
Step 1: Whisk vinegar and sugar in a large bowl until sugar is dissolved.
-
Step 2: Add onion and cabbage, toss gently to coat.
-
Step 3: Let stand for 30 minutes to pickle slightly.
-
Step 4: Drain in a colander.
-
Step 5: Discard excess dressing.
-
Step 6: Season to taste.
-
Step 7: Meanwhile, stir almonds in a small frying pan over medium heat until lightly toasted.
-
Step 8: Cut larger pieces of beets into wedges.
-
Step 9: Add beets to cabbage mixture with chicken and half of the chives, toss gently to combine.
-
Step 10: Arrange radicchio on a serving platter.
-
Step 11: Top with cabbage mixture, goat's cheese, almonds and remaining chives.
-
Step 12: Drizzle with oil.
Nutritional Facts
- Serving Size: 1 (176.5 g)
- Calories 191.4
- Total Fat - 8 g
- Saturated Fat - 3.8 g
- Cholesterol - 60 mg
- Sodium - 657.1 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 1.9 g
- Sugars - 12.1 g
- Protein - 13.9 g
- Calcium - 213.1 mg
- Iron - 1.7 mg
- Vitamin C - 24 mg
- Thiamin - 0 mg