Shredded chicken and cabbage salad with grapefruit and toasted cashews
Paleo, Gluten-Free, Dairy-Free, Soy-Free
This take on a traditional Chinese chicken salad is loaded with antioxidant-rich red and green cabbage and vitamin-packed grapefruit. Toasted cashews add crunch while a sesame and rice vinegar dressing bring it all together. Since prep and cook time are about even in this recipe, it’s best to get all the chopping and slicing done while you poach the chicken.
In your bag
- 1 pink grapefruit
- 1 bunch baby carrots
- small bunch mint
- small bunch basil
- small bunch cilantro
- 1 lime
- 10 ounces skinless chicken breasts
- sesame dressing
- 1 tablespoon sambal chile paste
- 2 cups shredded green and red cabbage
- ½ cup toasted cashews
Boil water, prep ingredients
*Slice off top and bottom of grapefruit and cut away the peel. Cut out wedges of grapefruit by slicing between the flesh and the membrane of the fruit.
*Rinse and dry carrots. Slice thinly on a sharp angle.
*iRinse and dry mint, basil and cilantro and coarsely chop.
*Cut lime into wedges.
Make dressing, toss slaw
Toss salad, plate