Texas Inspired Shredded Chicken Salad

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Written By Judy Doherty, MPS, PCII

Texas Inspired Shredded Chicken SaladServes: 2 | Serving Size: 2 cups or 1 plate per personTotal Time: 10 min | Prep: 10 min | Cook: 0 minIngredients:2 cups of shredded cabbage1 tablespoon poppy seed dressing2 tsp chopped parsley or cilantro1/4 cup sliced red peppers1/4 cup sliced celery1 tablespoon diced hot or sweet bell peppers (red or green)1 cup shredded cooked pulled chicken seasoned with a pinch each of chili powder, black pepper, garlic powder, thyme and oregano1 sliced limeDirections:Toss all ingredients together in large bowl and serve immediately. Serves 2.

Serves 2. Each 2 cups or 1 plate per person serving: 164 calories, 4gfat, 1g saturated fat, 0g transfat, 56mg cholesterol, 204mg sodium, 11gcarbohydrate, 2g fiber, 7g sugars, 22g protein.

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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