Asian Chicken and Slaw
For the Chicken and Dressing:
3 chicken breast
1 clove crushed garlic
1 tbsp. fresh ginger
½ cup coconut amino (soy sauce replacer)
½ apple cider vinegar
½ cup extra virgin olive oil
1/8 tsp crushed red pepper flakes
3 tsp honey
For the slaw:
1 lb cabbage shredded
3 carrots shredded
¼ fresh cilantro
¼ cup scallions, cut diagonally ¼ inch thick
¼ cup slivered almonds
2 tsp sesame seeds
- Prepare the dressing by combining all ingredients and whisk together. Add 1/3 cup of the dressing to the chicken to marinade for 1 hour. Place the chicken and marinade in a large ziplock bag and pound out chicken slightly to thin chicken out. Marinade for 1-2 hours.
- Combine the cabbage and carrots and half of the remaining dressing. Let sit for 1 hour to allow the dressing to soak into the vegetables.
- Grill chicken until done, about 4 minutes on each side depending on how thick your chicken is. Let chicken rest for 3-5 minutes then cut diagonally.
- To finish the salad, roughly chop the cilantro, add to the cabbage mixture along with the scallions and almonds. Top with chicken and add the remaining of the dressing. Finish with sesame seeds and enjoy!