Paleo Asian Chicken Cabbage Salad


Paleo Asian Chicken Cabbage Salad. with Asian Sesame Ginger dressing. This low carb Paleo Asian Chicken Salad is Paleo, Whole30, and Keto friendly. Easy healthy and flavorful. Perfect year-round healthy meal for the family!



We are officially kicking off the spring season if you live in the north hemisphere. And this Paleo Asian Chicken Cabbage Salad is one of many new spring recipes that will be coming up on this blog.

Paleo Asian Chicken Cabbage Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

A Chinese-inspired Asian Chicken Cabbage Salad with sesame vinaigrette dressing. Whole30 friendly !

Course: Main Course, Salad
Cuisine: Asian American
Servings: 6 servings
Calories: 256 kcal

Ingredients

Chicken seasonings:
1 3/4 lbs chicken thighs (boneless, skinless) alt. Chicken breasts
Salt, Garlic, Onion, Sweet paprika powder , lightly sprinkle over both sides of chicken

Salad:
8 cups savoy cabbage , cored and thinly sliced alt. Nappa cabbage
2 1/2 cups carrots, julienned (about 1 large carrot)
Small handful red cabbage cored and thinly sliced
Sugar snap peas or snow peas, roughly chopped & almond slices, as much as you like

Aromatics:
1 large garlic clove minced
2 thin slices ginger finely chopped
2 bulbs scallions chopped. Separate white & green parts
1/4 tsp red pepper flakes, optional , optional
Half one whole star anise (or ⅛ tsp five spice powder)
Dressing: (can be easily doubled):
3 tbsp rice vinegar (or 2 tbsp apple cider vinegar)
2 tbsp toasted sesame oil
2 tbsp coconut aminos
1 tsp grated ginger

Instructions

Chicken: Season the chicken thighs with salt, garlic, onion, sweet paprika powder on both sides. Pan fry them with 1 tbsp ghee until both sides are golden brown and cooked through. Lightly covered w/ aluminum foil & set aside.

Saute: Saute“aromatics” with 1 tbsp ghee. Season with a small pinch of salt. Stir-fry until fragrant (about 10 secs.). Add thin sliced savoy cabbage and julienned carrots. Lightly toss them a few times until the vegetables turn slightly softer yet still crisp. Season with a pinch of salt. Set aside to cool.

Prepare dressing. Taste and see if more vinegar is needed.

Combine sauteed veggies with thin sliced red cabbage, chopped sugar snap peas, almond slices, and sliced chicken. Pour dressing over. Give a quick toss and serve.

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