INGREDIENTS
2 Free-Range Chicken Breasts
4 Cups Green Cabbage Shredded
½ Cup Cilantro Finely Chopped
3 Green Onions Diced
½ Cup Carrots Chopped
1 Tablespoon Toasted Sesame Seeds
CHICKEN MARINADE:
¼ Cup Coconut Aminos
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Avocado Oil
SALAD DRESSING:
3 Tablespoons Sesame Oil
1 Tablespoons Apple Cider Vinegar
3 Tablespoons Coconut Aminos
1 Teaspoon Minced Garlic
½ Teaspoon Minced Ginger
¼ Teaspoon Red Pepper Flakes
1 Tablespoons Toasted Sesame Seeds
Himalayan Salt and Cracked Pepper to Taste
ASSEMBLY
- Make your chicken marinade.
- In a small mixing bowl whisk together the tamari or coconut aminos, garlic, ginger and avocado oil.
- In a large plastic baggie combine your chicken with the marinade and store in the fridge until it’s time to grill. You can make the chicken ahead of time and marinate for up to 24 hours (recommended if you have the time).
- Make your salad dressing. In a small mixing bowl whisk together the sesame oil, apple cider vinegar, tamari, coconut aminos, garlic, ginger, red pepper flakes, toasted sesame seeds, salt and pepper. Chill until ready to serve.
- Preheat the grill to 450° Fahrenheit.
- Grill the chicken for 4 minutes.
- Flip the chicken and grill for an additional 4 minutes.
- Grab your chicken off the grill and let it sit for a couple minutes.
- While your chicken is sitting, prep the salad.
- In a large bowl combine cabbage, cilantro, green onions, carrots and salad dressing. Mix well to ensure salad is fully coated with dressing.
- Slice your chicken into bite size pieces.
- Prepare your plates by distributing an even amount of salad on each, top with chicken, and toasted sesame seeds.
SERVES 2