Cooking Light
Four ingredients are all you need to prepare these portable, low-carb lunches. A bag of prechopped red and green cabbage serves as the crunchy low-carb base in these chicken salad bowls, which only require 10 minutes to assemble.
How to Make It
1. Cut chicken strips into bite-size pieces; set aside.
2. Measure 2 tablespoons dressing into each of 4 small lidded containers and refrigerate.
3. Divide coleslaw mix among 4 single-serving lidded containers. Top each with one-fourth of the chicken and 2 tablespoons almonds.
4. Seal the containers and refrigerate for up to 4 days. Toss with dressing just before serving.
Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes
