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’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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