Chinese Chicken Salad

Grain Free, Gluten Free, Dairy Free, Soy Free, Low Carb, Anti-Inflammatory Meals.

 This is one of my favorite entree salad recipes because it is super hearty and filling. It is loaded with nutrient dense, whole food ingredients and clean protein and you will love the flavor profiles it brings. This salad also keeps well (even dressed) for leftovers for a couple of days. 

If red cabbage isn't the most popular vegetable at your house, try mixing in some firm, light greens like romaine. Shred them like you would when making tacos and mix into cabbage as desired. I tried this trick recently on my step-dad who HATES cabbage and he ate the whole plate! The "pre-marinate" and dressing helps the cabbage to become softer to chew and less bitter - I've converted many non-cabbage eaters to cabbage lovers with this salad! it is a must try for sure friends!

Chinese Chicken Salad (PRINT RECIPE) (PRINT ANTI-INFLAMMATORY VERSION)
Makes 4 servings

Ingredients:
1 ¼ pound organic, free range chicken breast, thinly sliced into ¼ inch strips
2/3 a medium head red cabbage, very thinly sliced
2 medium carrots, shredded
5 green onions, green and white parts, diced
2-4 cups hard lettuce like romaine (shredded) (optional)
5 tablespoons coconut aminos (substitute gluten free or regular soy sauce or tamari here)
2 tablespoons honey or agave, divided**
2 cloves garlic
1 ½ inches fresh ginger, peeled and sliced
1/3 cup cilantro, tightly packed
¼ cup creamy natural almond butter (can substitute creamy natural peanut or sunflower seed butter here)
2 tablespoons fresh lemon or lime juice
1 tablespoon coconut oil, divided
1 ½ tablespoons sesame oil
1/3 cup almonds, chopped

**For a more anti-inflammatory version, you can decrease honey to 1 tablespoon total or substitute a few drops of dark liquid stevia instead here is you are avoiding sugar all together or are doing a detox diet or gut repair protocol. 

Directions:

1. In a large salad bowl combine cabbage, carrots and scallions. Then add 1 heaping tablespoon coconut aminos, drizzle 1 tablespoon agave, and a generous pinch of salt. Toss well, then set aside to marinate for 20 minutes while you get the remainder of the ingredients ready. Toss occasionally.
2. Add the garlic and ginger to a food processor and pulse until well minced, then scrape down the sides of your food processor bowl and add the cilantro. Pulse again until thoroughly chopped. 
3. Scrape down the sides again and add the almond butter, 2 tablespoons hot water, lemon juice, sesame oil, 4 tablespoons coconut aminos, and 1 tablespoon agave. Pulse again until well combined, scraping down the sides as needed.
4. Add coconut oil to a large skillet over medium-high heat, tilting to coat the pan. Then add the sliced chicken breasts and cook for about 2 minutes each side or until fully cooked and slightly browned. 
5. Toss the cabbage mixture well, add the cooked chicken breast and then pour most (reserve about 2-3 tablespoons) of the prepared dressing on top and mix well until full combined.
6. Taste and add dressing as desired. Serve! 

Enjoy!
~Billie