Grilled Chicken Salad
Author: Vicky
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Ingredients:
Number of portions: 6
4 Piece(s)
chicken breasts, boneless and skinles
4 Cup(s)
kale, chopped and stemmed
2 Cup(s)
red cabbage, shredded
2 Cup(s)
shredded carrots (leave out if in WildFit Spring
3 Piece(s)
green onions, thinly sliced
1 Cup(s)
Napa cabbage, thinly sliced. Ingredients for dressing:
1/4 Cup(s)
coconut aminos ( use very sparingly or leave out in WildFit Spring)
2 Tablespoon(s)
ginger, minced
4 Tablespoon(s)
olive oi
1 Tablespoon(s)
raw honey (optional, but leave out in Spring)
1 Tablespoon(s)
chilli sauce - check that it has no sugar
1/4 Cup(s)
green onions, chopped
Pinch(es)
Sea salt and freshly ground black pepper to taste
Preparation:
Preparation time: 30-60 min.
- 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.
- IIn a bowl, combine all the remaining ingredients, drizzle with the vinaigrette, and toss gently.
- Serve the salad topped with the chicken slices.
Author: Vicky
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