This crunchy, tangy Altruda's style slaw is a fresh take on our famous house salad that is perfect to feed a crowd. Since we use green cabbage instead of iceberg lettuce it can be made ahead of time and you can avoid a sad soggy salad. We took a few staples from Altruda's house salad (you have to use mozzarella cheese!) and added chicken, red onion, and pepperoncini peppers but it's really a blank canvas for whatever you have in your fridge!
Serves 4
Ingredients:
- 1 head green cabbage - thinly sliced and chopped
- 1 can chickpeas (garbanzo beans) - drained
- 2 6 oz chicken breasts
- 1/2 red onion - thinly sliced
- 1 cup baby bella mushrooms - chopped
- 1/4 cup pepperoncini peppers, sliced
- 8 oz whole milk mozzarella cheese - grated with large hole grater
- Note - freeze the block of cheese for 10 min or so before you grate it for easier handling
- Altruda's Italian Dressing - about 1/2 bottle
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- Juice from 1/2 lemon
Directions:
- Heat 1-2 tbsp olive oil in medium sauté pan over medium high heat. Salt and pepper your chicken breast and place into hot pan.
- Squeeze the juice of 1/2 lemon over the breasts.
- Cook, continuously flipping for 2-3 minutes on each side until internal temp of 165 reached.
- Rest for 5 minutes and thinly slice the breasts.
- Combine all ingredients above, pouring a little bit of the pepperoncini juice into the slaw and mixing well.
- Add sliced chicken breasts and stir well.
- Add salt and pepper to taste, if desired.