Asian Chicken Cabbage Salad

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1 Serving:

  • 1/3 Pound Chicken Thighs (baked/roasted + shredded) 
  • 1 1⁄4 Cups Savoy Cabbage (cored + shredded) 
  • 1 half Carrot (shredded) 
  • 1⁄4 Cup Red Cabbage (shredded) 
  • 1⁄4 Cup Snap Peas (chopped) 
  • A Small Handful Almonds (sliced) 
  • 1⁄4 Tablespoon Ghee (or butter) 
  • 1⁄4 Garlic Clove (minced) 
  • 1⁄2 Thin Slices Ginger (fresh) 
  • 1⁄2 Scallions (bulbs + diced) 
  • Dash Red Pepper Flakes (optional) 
  • Dash Star Anise 
  • Salt + Pepper (to taste)

Preparation and Cooking: 

Sauté garlic, ginger, scallions, red pepper flakes and star anise for about 1 minute in butter or ghee. Add in savoy cabbage, carrots, lightly tossing them a few times until the vegetables are slightly softened. Add salt + pepper to season. Combine sautéed vegetables with red cabbage, chopped snap peas, almonds, and shredded chicken. Toss with one of recommended salad dressings.

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