Asian Chicken and Cabbage Salad

Tonight, a rare occurrence… TWO 10 out of 10 husband ratings for our meal!!!  I made this delicious salad but knew that there was a pretty good chance that the little guys in my house would probably not eat much of it.  So, I decided to make a nutritious green smoothie to go with the meal. Both the smoothie and the salad were AMAZING and in my humble opinion you need to make both!!!  🙂  They are so good for you.

I also love that the vegetables in this meal were all raw.  Did you know that raw vegetables provide more nutrients, will keep you fuller longer, and will provide you with more energy?  It takes 30% of our energy to digest a raw food meal but 60% of our energy to digest a cooked meal!  A meal like this will provide all kinds of great energy, protein, nutrients, and keep you full!  Awesome!

Asian Chicken and Cabbage Salad

Asian Chicken and Cabbage Salad

Recipe adapted from Maximized Living Nutrition Plans, available through Maximized Living (I am not affiliated with them, just like the  book!)

4 Tbsp. gluten-free organic soy sauce or tamari, divided
3 Tbsp. olive oil, divided
3 Tbsp. dark sesame oil, divided
2 Tbsp. sesame seeds, toasted
1 Tbsp. fresh ginger, grated
1 Napa cabbage, cut into thin slices
1 yellow bell pepper, cut into thin slices
1 c. shredded carrot (or about 1-2 large carrots, shredded)
2 chicken breasts
3-4 Tbsp. hulled hemp seeds

In a small bowl, combine 2 Tbsp. soy sauce, 2 Tbsp. olive oil, 2 Tbsp. sesame oil, and fresh ginger. Whisk to combine and set aside.

Cut chicken breasts into bite-sized pieces. Pour remaining 2 Tbsp. soy sauce on top and let sit for about 15 minutes. In a medium skillet, heat remaining 1 Tbsp. sesame oil and 1 Tbsp. olive oil. Do not let the pan get to hot or the oil will smoke and become rancid. Place chicken in pan and cook until no longer pink. Set aside.

In a large bowl, toss together cabbage, bell pepper, and carrots. Add chicken, dressing, and hemp seeds. Toss well to combine and enjoy cold!

(I put all of mine together minus the chicken at nap time today and didn’t cook/toss the chicken in until right before dinner so the salad sat for probably 3-4 hours before we ate it and it tasted great. I am sure it would be tasty freshly tossed as well but it is nice to have something you can make ahead of time.)

Husband Rating: 10 out of 10

Food for thought: Some nice additions to this might be some red cabbage or some raw almond slivers.  But, that is my musings… my husband thought I was crazy to suggest changing any part of it when I told him my thoughts.  🙂

This could easily stand alone as a vegetarian dish if you were looking for a nice side salad for a picnic.  Just leave out the chicken!  It would be yummy either way!

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One response

  1. […] is the recipe for the green smoothie we had with our dinner tonight. This also rates as a 10 out of 10 on the husband rating scale. We are trying to work more […]

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