Citrus chicken and Napa slaw

1 - 3
PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
Napa or Chinese cabbage’s crisp, cream-colored leaves make a wonderful addition to salads, stir-fries, and soups. It’s easy to buy cooked chicken at the supermarket, but if you have the time, you can cook the chicken yourself. You’ll need 12 ounces of skinless boneless chicken breasts for this recipe. Place the chicken on a baking sheet lightly sprayed with nonstick spray. Lightly spray the chicken with nonstick spray. Cover the baking sheet tightly with foil and bake the chicken in a 400°F oven until cooked through, 30 to 35 minutes. Let the chicken cool, then tear it into shreds. This recipe can easily be doubled for additional meals.



3 fl oz

Fresh lime juice

2 Tbsp

Canola oil

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked cabbage (all varieties)

5 cup(s), chopped, Napa, thinly sliced

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, shredded

Shredded carrot(s)

1 cup(s)

Uncooked scallion(s)

3 medium, thinly sliced


¼ cup(s), chopped


  1. Whisk together the mirin, lime juice, oil, salt, and pepper in a large bowl. Add the cabbage, chicken, carrots, scallions, and cilantro; toss well to coat. Serve at once, or cover and refrigerate until ready to serve, up to 2 hours. Yields 1 1/2 cups per serving.