Shredded chicken and cabbage salad with grapefruit and toasted cashews

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 510 Calories/Serving

20 Minutes

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.

Ingredients

  • 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

Instructions

1

Boil water, prep ingredients

In a small saucepan bring 2 quarts lightly salted water to a boil on high heat. While waiting:
*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.

2

Poach chicken

Slice chicken breasts in half lengthwise. Carefully lower chicken into boiling water and poach until it turns completely opaque and is cooked through, 5 to 7 minutes. Move on to make dressing while waiting.

3

Make dressing, toss slaw

Combine the sesame dressing with the juice from half of the lime. Add enough sambal chile paste to your spice liking. Season with salt to taste.

4

Shred chicken

Remove chicken from boiling water and allow to cool slightly. (You can speed up the cooling process by placing the chicken in the refrigerator for a couple of minutes). Once cool, shred the chicken with either your hands or two forks.

5

Toss salad, plate

Toss cabbage, chicken and cashews together with all of the other prepared ingredients. Drizzle dressing over the salad and toss to combine. Season to taste with salt. Divide evenly between two bowls and serve with extra lime wedges.

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