Description
This fabulous salad with cabbage is Whole30, Paleo, and perfect for any day of the week when you want a hearty, refreshing meal.
Ingredients
For the salad
- 2 bone-in, skin-on chicken breasts
- 1 ½ teaspoons extra virgin olive oil
- 2 ½ teaspoons Kosher salt, divided
- ¾ teaspoon freshly ground black pepper
- 10 cups thinly sliced cabbage, you can use Savoy, Napa, or regular green cabbage
- 1 cup julienned carrots
- 1 cup of sliced green onions (thinly cut along the bias)
- ¼ cup fresh mint leaves, roughly chopped
- ¼ cup fresh basil leaves, roughly chopped
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 1/2 cup coconut aminos
- 6 tablespoons compatible almond butter
- 2 tablespoons fresh orange juice
- 4 teaspoons rice vinegar
- 2 garlic cloves, pressed
- 2 teaspoons compatible hot sauce
Instructions
Make the dressing:
Combine all the ingredients in a blender or food processor and blend to fully combined. Transfer into a container or mason jar and set aside.
Prepare the salad:
Preheat oven to 375°F. Prepare a parchment-lined baking sheet.
Rub the chicken breasts with olive oil all over. Sprinkle 1 ½ teaspoons of salt and the pepper all over the chicken breasts. Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes, or until the skin of the chicken is golden brown.
Remove from oven and set aside to cool. Once cool, remove the skin and bone from the chicken breast and using your hands or electric mixer to shred the chicken.
In a large bowl, add the cabbage and 1 teaspoon of kosher salt. Toss to coat all over. Then add the carrots, green onion, mint, basil, cilantro, and chicken. Toss to combine. Lastly, drizzle half of the dressing and toss to coat all over the salad. Add more if needed, and enjoy!
Nutrition
- Serving Size: NCL Green Cabbage Salad
- Calories: 413
- Sugar: 12.4 g
- Sodium: 1570.8 mg
- Fat: 14.8 g
- Carbohydrates: 35.6 g
- Protein: 37.9 g
- Cholesterol: 99.3 mg