Asian Style Chicken Salad
- Marinade for Chicken
- 1 orange squeezed
- 2-3 Tbsp Tamari (wheat free soy sauce) or Coconut Aminos
- 1 package or 1 lb boneless chicken thighs
- 1 Tbsp coconut oil
- Salad
- 1 head of green cabbage, I prefer savoy
- 1 bunch of fresh cilantro
- 1 bunch of green onions, 4-5
- 1 bunch of radishes, 4-5
- 1/2 cup of sliced raw almonds
- Dressing
- 1/3 cup rice wine vinegar
- 2 Tbsp extra virgin olive oil
- 2 Tbsp toasted sesame oil
- 1 Tbsp chipotle in adobo sauce or hot sauce
- 1 lime squeezed
- 1 garlic clove crushed or 1/4 tsp garlic granules
- 1/2 piece of ginger grated or 1/4 tsp dried ginger
- 1/8 tsp of sea salt
- * If you do not like an ingredient, skip it and improvise!
- Marinade the chicken for 20 minutes up to overnight
- Toast almond slices in a dry skillet on low heat until light brown
- Remove almonds and save for salad
- Melt coconut oil in same skillet and cook chicken on med heat
- Add all dressing ingredients in a bowl and blend furiously, taste, and adjust
- Shred cabbage into thin strips, chop cilantro, and slice onions and radishes
- Chop chicken into bite sized pieces and add to the vegetables
- Cover salad with dressing and toss almonds together
- This salad is best served chilled for at least an hour