Orange-Almond Chicken-and-Cabbage Bowls

This colorful, no-cook chicken and cabbage bowl is quick, endlessly adaptable, and low-calorie yet completely satisfying. Great for meal prepping fans too. 

What you need

2 navel oranges

1 (12-oz.) pkg. shredded coleslaw mix (about 3 cups)

4 ounces shredded boneless, skinless rotisserie chicken breast (about 1 cup)

3 tablespoons toasted sliced almonds

2 green onions, thinly diagonally sliced

1/2 cup cooked edamame (shelled)

3 tablespoons sesame-ginger salad dressing

The Recipe

Peel and section the oranges over a bowl; reserve sections. Squeeze membranes over bowl; reserve juice for another use. Discard membranes.

Divide orange sections, coleslaw mix, chicken, almonds, and green onions between 2 shallow bowls. Drizzle dressing evenly over each serving.

Tip: Cutting a fresh orange into segments is a skill worth having; the segments add a juicy pop. Use a paring knife to remove both ends from each orange, then cut away the peel and pith in wide strips. Slice between the membranes of each orange section and remove.