Paleo Chinese Chicken Salad
Makes 4 servings
1 lb. boneless skinless chicken thighs
1/2 head cabbage, shredded
2 carrots, shredded or chopped
2 green onions, chopped
1/2 cup sliced almonds
4 mandarin oranges, peeled and cut into wedges
1 can sliced water chestnuts, chopped
Salt and pepper
3 Tbl. sesame oil
1/2 cup apple cider vinegar
1 1/2 tsp. garlic, minced
1 1/2 tsp. ginger, minced
2 Tbl. maple syrup
2 tsp. chili sauce
Preheat oven to 350 degrees
Please chicken thighs on cookie sheet season with salt, pepper, and garlic powder. Bake for 30 minutes. Let cool. Then dice into small cubes.
Mix shredded cabbage, carrots, green onions, almonds, oranges, water chestnuts in salad bowl. Top with diced chicken.
Mix ingredients for dressing. Pour into jar with lid or salad dressing shaker and shake to make sure all ingredients are combined well.
Pour dressing over salad and toss to combine.
This makes a great to-go meal or it’s perfect for picnics! Enjoy!