Mexican Coleslaw


Made a few tweaks, but adapted this recipe from Spicy Southern Kitchen! Loved this recipe! I made it on Sunday and it was great as lunch all week!


  • 3/4 cup mayonnaise

  • 1/3 cup sour cream

  • 2 tablespoons lime juice

  • 1/2 packet taco seasoning

  • 1 tbsp of Lawry's® Carne Asada Seasoning

  • 1 tbsp of olive oil

  • 1 pound of chicken tenders (or chicken breasts)

  • 14 ounce bag of coleslaw

  • 1 cup shredded red cabbage

  • 1/2 cup cooked corn kernels (I used 1 ear of grilled corn)

  • 1/2 cup diced red pepper

  • 1/3 cup diced red onion

  • 1/3 cup chopped fresh cilantro

  • 2 jalapenos, seeded and finely diced

  • 1/4 cup pepitas

  • Optional: tortilla strips


  1. Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl. Set aside.

  2. Preheat grill to medium high.

  3. Coat chicken tenders with carne asada seasing and olive oil. Feel free to add more or less seasoning to your liking.

  4. Grill chicken tenders for 3 minutes per side, or until no longer pink in the middle. Remove from heat and set aside.

  5. In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.

  6. I use this recipe for lunches, so I use 1 tablespoon of the dressing and add water to it so it coats my salad! If you are serving as a main dish, pour your dressing over the salad and mix together. Add chicken and pepitas. Top with tortilla strips!

PORTION FIX: I do 2 green so the cabbage mixture, 3/4 cup of chicken, 1 orange of pepitas and count the dressings as my teaspoons. I water down the dressing so it coats the entire salad!

2B MINDSET: Perfect for dinner or lunch!