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Asian Shredded Chicken Napa Cabbage Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients you’ll need per serving:

4 oz. boneless skinless chicken breast

1/2 cup water

1/2 head Napa cabbage-cored and chopped

1 cup bok choy-chopped

1 button mushroom-chopped

2 cloves fresh garlic-minced

1/4 cup green bell pepper-minced

1/4 beef steak tomato-chopped

2 scallions-chopped

2 tsp. fresh shredded ginger

2 tbsp. rice wine vinegar

2 tbsp. Bragg Amino Acids

2 tbsp. fresh squeezed lime juice

1/2 tsp. Italian seasoning

1/8 tsp. ground ginger

1/8 tsp. poultry seasoning

1/4 cup fresh cilantro-chopped

kosher salt and fresh ground pepper to taste

How to prepare shredded chicken: Cast iron pot-like Le Creuset works best

Lightly season chicken with salt, pepper, poultry seasoning, ground ginger, and Italian seasoning. Pan sear over medium high heat. Add water and 1 tbsp. Bragg Amino Acids. Cover and cook for 5 minutes. Remove lid. Add half of the garlic and scallions, bok choy, mushroom, and bell pepper. Season with more Italian seasoning, other tsp. of fresh shredded ginger, 1 tsp. of the lime juice and 1 tsp. of the rice wine vinegar and a tsp. of the cilantro. Remove chicken and let rest for a
couple of minutes. Once rested, fork shred chicken and return to the pot. Stir. Mixture can be served warm or cold. Chill for later use if you want to serve it chilled.

How to prepare the dressing:

Add half the garlic, half the scallions, 1 tsp. fresh shredded ginger, the rest of the lime juice, rice wine vinegar, and Bragg Amino Acids. Season with salt and pepper and fork whisk the mixture. Can be served now or chill to serve later.

How to prepare the salad:

Wash and core the Napa cabbage. Shred or chop to your preference. Before serving, toss the cabbage with the dressing and tomatoes. Lightly season with salt and pepper. Addchicken mixture and enjoy!

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