Asian Chicken Salad - Grain Free GAPS Friendly

Whenever I buy a cabbage, I make this Asian chicken salad. In fact, this salad is so good it’s the main reason I ever buy cabbage. Really. I don’t have to scramble to use up that last lingering half a cabbage, because this recipe never gets old. The flavors pop and crunch in delightful contrast, and there are enough variations that it never gets old. Use grapefruit instead of oranges, sunflower seeds instead of almonds. Try different kinds of nut butter in the dressing. See? Never gets old. Always delicious.

Asian Chicken Salad

By Stephani Jenkins, Contributor

Serves 4

Ingredients:
1 pound boneless skinless chicken breast or thighs, cooked and diced (find pastured chicken here)
2 cups green cabbage, shredded
2 cups red cabbage, shredded
2 cups lettuce, shredded
2 oranges, peeled, sectioned and chopped
3 green onions, green parts only, chopped, as garnish (optional)
1/3 cup almonds, chopped, as garnish (optional)

Dressing ingredients:
2 tablespoons apple cider vinegar
3 tablespoons almond, peanut or sun butter
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon honey (optional)
2 teaspoons fresh ginger, grated
2 garlic cloves, minced
2 teaspoons sesame oil
dash of cayenne pepper
salt and pepper, to taste

Directions:
Toss chicken, cabbages, lettuce, and oranges in a large bowl.

Whisk together dressing ingredients until thoroughly combined.

Serve salad in big bowls, drizzle with dressing, and garnish as desired.

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