This salad was inspired by a dinner I had out with friends. One of the gals ordered a Chinese Chicken Salad that was to die for. I sat and tasted it a few times, examining each bite in my head, and realized it was something I could easily make at home after reading the ingredients on the menu, as long as I made a few subs for some not so compliant ingredients.
Serves 2 large or 4 small bowls
10 oz (1 bag) chopped cabbage or cabbage slaw mix
2 large carrots, julienned, or cut into thin sticks
2 chicken breasts
1/4 Cup rice vinegar
3-4 tsp Olive Oil (I like to use sesame oil too, but try to limit it on a Whole30 per their recommendation)
1 knob of ginger
1/4 cup fresh herbs: basil and cilantro (could throw some mint in there!)
salt to taste
Optional: slivered almonds to top
Start by heating up some ghee in a skillet and chopping chicken into bite sized pieces.
While chicken is cooking, combine cabbage and carrots in a large bowl.
In a mason jar or a jar with a lid, combine rice vinegar, sesame oil, and a pinch of honey if desired. Grate a small amount of fresh ginger into the mix, put the lid on, and shake well.
Pour mixture over cabbage mix and massage to coat. You can give everything a little sprinkle of salt. Next chop the fresh herbs and mix into the salad with your hands. Top with cooked chicken, sprinkle with sesame seeds, and serve!
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