Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless and skinless)
  • 4 cups kale (chopped and stemmed)
  • 2 cups red cabbage (shredded)
  • 2 cups shredded carrots
  • 3 green onions (thinly sliced)
  • 1 cup Napa cabbage (thinly sliced)
  • 1/4 cup coconut aminos
  • 2 tbsp. ginger (minced)
  • 4 tbsp. olive oil
  • 1 tbsp. raw honey (optional)
  • 1 tsp. Sriracha (optional, leave out for AIP)
  • 1/4 cup white wine vinegar
  • 1/4 cup green onions (chopped)
  • Sea salt and freshly ground black pepper

Instruction

  • In a bowl, combine all the ingredients for the dressing/marinade except for the vinegar.
  • Place the chicken in a second bowl or other container. Add 3 tbsp. of the marinade, and let marinate 30 to 60 minutes.
  • In the first bowl, whisk the white wine vinegar into the remaining marinade to create the dressing.
  • Preheat a grill to medium-high heat.
  • Place the chicken on the preheated grill discarding any remaining marinade (but don’t throw out the dressing, just the marinade that was in with the chicken).
  • Cook for 5 to 6 minutes per side, or until no longer pink in the center. Let rest for 5 minutes.
  • Thinly slice the chicken breasts.
  • In a bowl, combine all the remaining ingredients, drizzle with the vinaigrette, and toss gently.
  • Serve the salad topped with the chicken slices.