Name: Asian Chicken Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian American
Ingredients: 1 pound pasture raised, organic, boneless, skinless chicken thighs; 1 Tbsp coconut oil; 1/2 orange; 2 Tbsp Tamari or Coconut aminos; 1 large head green cabbage (I prefer Savoy); 1 bunch cilantro; 1 bunch green onions; 4 Radishes; 2 stalks celery; 1/4 cup slivered almonds; Dressing; 1/3 cup rice wine vinegar or apple cider vinegar; 1/4 cup extra virgin olive oil; 1 Tbsp chipotle in adobo sauce or hot sauce (if you like heat); 1 fresh lime squeezed; 1 garlic clove crushed; 1/2” piece of ginger grated; 1/8 tsp sea salt

This Asian Chicken Slaw is a healthier version of the ramen chicken salads of the 90s. It’s an excellent way to eat a vegetable as the main with the meat as the side and it tastes delicious. If you have leftover chicken, this dish is easy peasy to throw together last minute.

1 pound pasture raised, organic, boneless, skinless chicken thighs
1 Tbsp coconut oil
1/2 orange
2 Tbsp Tamari or Coconut aminos
1 large head green cabbage (I prefer Savoy)
1 bunch cilantro
1 bunch green onions
4 Radishes
2 stalks celery
1/4 cup slivered almonds
Dressing
1/3 cup rice wine vinegar or apple cider vinegar
1/4 cup extra virgin olive oil
1 Tbsp chipotle in adobo sauce or hot sauce (if you like heat)
1 fresh lime squeezed
1 garlic clove crushed
1/2” piece of ginger grated
1/8 tsp sea salt

Pull the chicken out of the fridge for 20min before cooking, salt and pepper both sides
Toast the almonds in a dry skillet on low heat until light brown
Remove almonds to let cool and add coconut oil to the skillet on medium heat
Cook the chicken until cooked through (about 5-7 minutes on each side)
Remove chicken to rest, squeeze 1/2 orange and splash 2 Tbsp Tamari over chicken
Add all dressing ingredients into a bowl and blend furiously. Taste and adjust to preference
Shred cabbage into thin strips, chop cilantro, and slice onions, radishes, and celery
Chop chicken into bite sized pieces and add everything to a bowl
Sprinkle almonds over the salad, add dressing, and serve immediately
This salad is nice the next day because the crisp veggies do not wilt, but absorb the flavors