Altruda's Style Slaw

Altruda's Style Slaw

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:

  1. 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.
  2. Squeeze the juice of 1/2 lemon over the breasts.
  3. Cook, continuously flipping for 2-3 minutes on each side until internal temp of 165 reached.
  4. Rest for 5 minutes and thinly slice the breasts.
  5. Combine all ingredients above, pouring a little bit of the pepperoncini juice into the slaw and mixing well.
  6. Add sliced chicken breasts and stir well.
  7. Add salt and pepper to taste, if desired.
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