Description
A vibrant and nutritious salad with chicken, fresh veggies, and a creamy almond butter dressing, perfect for health-conscious eaters.
Ingredients
Scale
- 3 medjool dates, pitted
- 1/4 cup almond butter
- 3 Tbsp coconut aminos
- 1 Tbsp sesame oil
- 1/2 inch fresh ginger, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 Tbsp rice vinegar or apple cider vinegar
- 2 cups slaw mix
- 1 cup purple cabbage, shredded
- 1 bunch scallions, thinly sliced
- 3/4 cup raw cashews or almonds, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mandarin oranges
- 2 Tbsp avocado oil, ghee, or coconut oil
- 1 1/2 lbs chicken thighs, boneless and skinless
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- Sea salt and black pepper
Instructions
- Blend the dressing: Combine all dressing ingredients in a small blender and blend until smooth. Refrigerate.
- Combine salad ingredients: In a bowl, toss together the slaw mix, shredded cabbage, scallions, chopped nuts, cilantro, and mandarin oranges.
- Heat the skillet: Heat oil in a large skillet over medium-high heat and season the chicken.
- Sauté the chicken: Cook the chicken for 5-7 minutes on the first side, then flip and cook another 5 minutes until cooked through.
- Slice the chicken: Remove the chicken from the skillet, let it rest, then slice into bite-sized pieces.
- Assemble and serve: Top the salad with chicken and drizzle with dressing. Toss to combine or serve dressing on the side.
Notes
Store leftovers in an airtight container for up to 3 days. Keep dressing separate until serving for crisp veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 425mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg