Ingredients

The following ingredients have 6 Servings
  • 2 Tbs Coconut Oil
  • 1 1/2 lbs Boneless Skinless Chicken Breasts
  • Sea Salt
  • Black Pepper
  • 1/2 head Red Cabbage thinly sliced
  • 1/2 head Green Cabbage thinly slices
  • 5 oz Shredded Carrots
  • 1/2 cup Red Onions finely chopped
  • Cashews for topping
  • 1 tsp Rice Vinegar
  • 3 Tbs Sesame Oil
  • 1 Tbs Tamari or gluten free Soy Sauce
  • Juice from 1 Lime, about 2-3 Tbs
  • 1 Clove Minced Garlic
  • 1 Thumb of Ginger peeled and grated
  • 1/2 tsp Black Pepper

Instruction

  • In a large skillet add Coconut Oil and heat over med/high heat
  • Sprinkle both sides of Chicken Breasts with Sea Salt and Pepper
  • When oil is shimmering add Chicken to the skillet
  • Cook 8-10 minutes or until it’s cooked all the way through, turning over half way
  • When Chicken is cool, chop it into bite size pieces
  • Mix all the ingredients for the dressing in a small bowl and set aside
  • In a large bowl add Cabbage, Carrots, Red Onion, and Chicken
  • Pour dressing over it and mix well
  • Top with Cashews and serve
  • Enjoy!