CHINESE CHICKEN CHOPPED SALAD
gluten free / paleo / whole30
CHINESE CHOPPED CHICKEN SALAD
FOR THE DRESSING:⠀
1 lb organic skinless chicken thighs (or breast!)⠀
1/3 cup coconut aminos (@traderjoes has it for cheap!)⠀
2 tb red wine vinegar, acv, or champagne vinegar⠀
3 tb olive oil or avocado oil ⠀
2 tb sesame oil ⠀
2 tsp ground ginger ⠀
1 tsp onion powder⠀
FOR THE SALAD:
1/2 head purple cabbage, thinly sliced⠀
1/4 head green cabbage, thinly sliced⠀
1 cup sliced carrots⠀
1 bunch green onion, thinly chopped ⠀
1/2 cup cilantro, roughly chopped⠀
3 tb black sesame seeds⠀
3 tb white sesame seeds
1/4 cup pumpkin seeds (optional)⠀
1 can mandarin oranges, no sugar added
Here for you guys as you get your Sunday meal prep on — he’s my paleo, whole30 approved CHINESE CHICKEN CHOPPED SALAD! The reason I love this particular salad for meal prep is because unlike salads made with lettuce, this one is made with cabbage, and cabbage doesn’t get soggy like lettuce does. In fact, I think cabbage salads are yummier a day or two in anyways, but that’s just me.
In a small bowl, whisk together the ingredients for the dressing.
Place chicken in a bowl, along with 1/4 cup of the dressing, cover the bowl and place in the refrigerator for 30 minutes to marinate.
In a large bowl, add all of the ingredients for the salad, along with remaining dressing.
Remove chicken from the refrigerator.
Place a cast-iron skillet on the stove over medium heat, greasing well with oil so the chicken doesn’t stick.
Cook chicken for approximately six minutes on each side, until cooked through.
Remove chicken from heat, let cool, and slice into thin strips.
Add chicken to the salad, and use your hands to mix together the ingredients well.
Add salt and pepper to taste and more cilantro/sesame seeds if desired! ⠀