Asian Chicken Slaw

By Jessica Campbell, MS, FNTP

One of my favorite summer salads to use up those deliciously crunchy summer veggies is this Asian Chicken Slaw. It's a great example of how to eat a 30% protein, 40% carbohydrate, and 30% fat meal with the vegetables as your main and the meat as your side. Not only that but it tastes delicious!

To really make this the most nutritious meal for your family, look for garden fresh vegetables whether from your own yard or a local farm and pasture raised chicken. It's important when eating any animal proteins to make sure the animal ate a healthy diet too. As for oils, avoid all canola, corn, soy or vegetable oils and replace them with extra virgin olive oil or an expeller pressed walnut, macadamia, or avocado oil.

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Ingredients

Marinade for Chicken1 orange squeezed2-3 Tbsp Tamari (wheat free soy sauce) or Coconut Aminos (soy free)1 package or 1 lb boneless chicken thighs1 Tbsp coconut oil

Salad1 head of green cabbage, I prefer savoy1 bunch of fresh cilantro1 bunch of green onions, 4-51 bunch of radishes, 4-51/2 cup of sliced raw almonds

Dressing1/3 cup rice wine vinegar1/4 cup extra virgin olive oil2 Tbsp toasted sesame oil1 Tbsp chipotle in adobo sauce or hot sauce1 lime squeezed1 garlic clove crushed or 1/4 tsp garlic granules1/2" piece of ginger grated or 1/4 tsp dried ginger1/8 tsp of sea salt

optional: 1 Tbsp honey if you're used to sweet dressings

Instructions

Marinade the chicken a least 20 minutes or up to overnightToast almond slices in a dry skillet on low heat until light brownRemove almonds and cool for saladMelt coconut oil in same skillet and cook chicken on med heatAdd all dressing ingredients in a bowl and blend furiously, taste, and adjustShred cabbage into thin strips, chop cilantro, and slice onions and radishesChop chicken into bite sized pieces and add to the vegetablesCover salad with dressing and toss almonds together

* This salad is best served chilled for at least an hour