Chicken + Slaw in Lettuce Cups

Ingredients

Slaw

• 8 ounces skinless, boneless cooked chicken breast (boiled or roasted), shredded (Vegetarian swap: 1 cup white beans)
• 1 3/4 cups cooked brown rice (leftover from Day 3)
• 1 1/2 cups shredded purple and/or green cabbage
• 3/4 cup shredded carrot

Dressing

• 2 tablespoons mayo
• 2 teaspoons olive oil
• 2 teaspoons lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon kosher salt

Cups

• 4 romaine lettuce leaves or bibb lettuce cups

Directions

1. In a medium bowl, combine chicken (or one cupe white beans for vegetarian option), brown rice, cabbage, and carrots.
2. In a small bowl, whisk together mayo, olive oil, lime juice, cumin, chili powder, and salt to make the dressing.
3. Toss dressing into the slaw mixture to coat. Divide in half and store half in the refrigerator for lunch on Day 6.
4. Serve each portion with 4 lettuce leaf cups.

Nutrition

Calories: 459.5 Protein: 30.7 g Carbohydrate: 52.5 g Dietary Fiber: 6.153 g Saturated Fat: 2.342 g Sodium: 296.4 mg