Cabbage Chicken Salad
- Marinade
- 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 avocado oil or extra virgin olive oil
- 2 Tbsp toasted sesame oil
- 1 Tbsp chipotle in adobo sauce
- 1 lime squeezed
- 1 garlic clove crushed
- 1/2" piece of ginger grated
- 1/8 tsp of sea salt
- * If you do not like an ingredient, skip it and improvise!
- Marinade the chicken for 20 minutes or 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