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.
Ingredients
Marinade for Chicken
1 orange squeezed
2-3 Tbsp Tamari (wheat free soy sauce) or Coconut Aminos (soy free)
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
1/4 cup 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
optional: 1 Tbsp honey if you’re used to sweet dressings
Instructions
Marinade the chicken a least 20 minutes or up to overnight
Toast almond slices in a dry skillet on low heat until light brown
Remove almonds and cool 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