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Here for you guys as you get your Sunday meal prep on — he’s my paleo, whole30 approved CHINESE CHICKEN CHOPPED SALAD! The reason I love this particular salad for meal prep is because unlike salads made with lettuce, this one is made with cabbage, and cabbage doesn’t get soggy like lettuce does. In fact, I think cabbage salads are yummier a day or two in anyways, but that’s just me.
Ingredients
FOR THE DRESSING:
- 1 lb organic skinless chicken thighs (or breast!)
- 1/3 cup coconut aminos (@traderjoes has it for cheap!
- 2 tbsp red wine vinegar, acv, or champagne vinegar
- 3 tbsp olive oil or avocado oil
- 2 tbsp sesame oil
- 2 tsp ground ginger
- 1 tsp onion powder
FOR THE SALAD:
- 1/2 head purple cabbage, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 1 cup sliced carrots
- 1 bunch green onion, thinly chopped
- 1/2 cup cilantro, roughly chopped
- 3 tbsp black sesame seeds
- 3 tbsp white sesame seeds
- 1/4 cup pumpkin seeds (optional)
- 1 can mandarin oranges, no sugar added
Instructions
- In a small bowl, whisk together the ingredients for the dressing.
- Place chicken in a bowl, along with 1/4 cup of the dressing, cover the bowl and place in the refrigerator for 30 minutes to marinate.In a large bowl, add all of the ingredients for the salad, along with remaining dressing.
- Remove chicken from the refrigerator.
- Place a cast-iron skillet on the stove over medium heat, greasing well with oil so the chicken doesn't stick.
- Cook chicken for approximately six minutes on each side, until cooked through.
- Remove chicken from heat, let cool, and slice into thin strips.
- Add chicken to the salad, and use your hands to mix together the ingredients well.
- Add salt and pepper to taste and more cilantro/sesame seeds if desired!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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