TIME
Prep Time: 15 mins
Total Time: 30 mins
Makes: 6 serving
INGREDIENTS
Salad
1 1/2 lb chicken breasts, skinless
1 Tbs five spice powder, (see notes)
1/2 tsp salt
1 head cabbage, shredded
6 scallions, chopped
2 carrots, shredded
2 red peppers, cut into thin strips
2 cup broccoli, lightly steamed and chopped
1 cucumber, seedless, chopped1 cup cilantro, chopped
Dressing
1/4 cup sesame oil, toasted
1/4 cup coconut aminos, (see notes) or tamari or lower-sodium soy sauce
2 limes, zested and juiced
2 Tbs ginger, grated1/2 cup rice wine vinegar
2 Tbs sesame seeds
1/2 cup cashews, raw, lightly toasted if desired
DIRECTIONS
Prep
Preheat oven to 350°F.
Shred cabbage and carrots.
Chop scallions, cucumber & cilantro
Slice peppers.
Steam broccoli and chop.
Make
Rub chicken breasts with spice powder and salt. Bake in oven until internal temperature reaches 165°F. Feel free to use leftover or store-roasted chicken.
Meanwhile, prep all your vegetables.
Add cabbage, scallions, carrots, peppers, broccoli, cucumber and cilantro into a large bowl.
Once the chicken is done, chop or shred finely and add to salad.
Whisk together oil, coconut aminos, lime juice and zest, ginger and vinegar.
About an hour before serving, toss salad with enough dressing to coat.
Add seeds and cashews just before serving.
Notes
Coconut aminos are a lower sodium, slightly sweeter soy sauce replacement found in many supermarkets.
Chinese 5-spice powder (found near asian cuisine) contains cinnamon, star anise, fennel, ginger, cloves, pepper and licorice root and is a great addition to your spice cabinet. Use this blend on salads, roasted veggies, and proteins like chicken, fish or shrimp.
To bring this recipe together in a pinch, use store-prepped veggies like pre-shredded cabbage, and diced raw veggies. Add in a store-roasted chicken, and these whole foods become fast foods.
This recipe makes a ton! Serving size is a bowl. It will keep well refrigerated - even dressed.
Recipe Source: Living Plate RX