Paleo Chinese Chicken Salad
Ingredients
The chicken
-
2
lbs
chicken thighs
-
to taste
salt and pepper
-
1
cup
bone broth
The dressing
-
2
oranges
juice of
-
¼
cup
olive oil
-
2
tbsp
coconut aminos
-
2
tbsp
dijon mustard
-
1
tbsp
rice wine vinegar
-
1
tsp
sesame oil
The salad
-
½
head
cabbage, purple or green
-
4
cups
kale, chopped
-
1
cup
celery, diced
-
3
carrots, grated
-
6
green onions, diced
-
⅓
cup
slivered almonds
Instructions
- Cook the chicken in a crockpot or instant pot with salt, pepper, and bone broth.
- Shred the cooked chicken once it's done.
- Combine all dressing ingredients in a jar or bowl and whisk together.
- Prep the vegetables and place them in a large mixing bowl with the shredded chicken.
- Add the dressing to the salad and toss to coat evenly.
- Top with slivered almonds and serve.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
300mg
Cholesterol
80mg
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