Chicken Slaw
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| Servings |
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Ingredients
Meat
- 1/2 pound boneless skinless chicken breasts 8 ounces, about 1 breast or 2 thin sliced breasts
Fresh Vegetables
- 1/2 cabbage about 4 cups shredded
- 2 -3 carrot[s] about 1-1/2 cups shredded
- 1 fresh squeezed lime[s]
Oils
- 2 tbsp unrefined cocount oil
Ingredients
Meat
Fresh Vegetables
Oils
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Instructions
- Fresh squeeze lime and set aside juice.
- Remove stem, cut cabbage into quarters, remove outer leaves and discard. Wash cabbage and thinly slice or grate. Measure 4 cups of cabbage and add to a large bowl.
- Peel carrots and grate or cut into julienne pieces. Measure 2 cups and add to bowl.
- For faster cooking, slice chicken breast in half lengthwise or start with 2 thin sliced chicken breasts.
- Warm one tablespoon coconut oil in large frying pan or skillet over medium-high heat.
- Add chicken breasts to pan and cook for about 5 minutes. Turn chicken over, cover pan with lid. Cook chicken, turning occasionally, until no longer pink in the middle about 5 to 10 minutes longer for thin sliced breasts. Thick chicken breasts may take up to 30 minutes to cook through.
- Remove chicken from pan and set aside to cool. Reduce heat to low and add lime juice and remaining 1 tablespoons of coconut oil. Bring to a low boil and cook for a few minutes to reduce liquid.
- Pour warm coconut oil and lime juice into bowl with cabbage and carrots. Mix well to coat.
- Using a sharp knife and a fork, shred chicken breasts and add to bowl. Mix well.
- If using, add salt and pepper, to taste. Salad tastes better after it marinates for a bit, stir juice mixture up from the bottom and mix well every few minutes before serving.
- NOTE - if taking this salad to go do not add coconut oil and lime juice to salad until just before serving. Transfer coconut oil and lime juice to a small jar with a tight fitting lid and add mix into salad just before serving.
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