Ingredients
Dressing
- 1 Tblsp. Fresh Ginger
- 2 Cloves Garlic
- 1/4 Cup Cilantro Leaves
- 2 Tblsp. Soy Sauce Low sodium
- 2 Tblsp. Chicken broth Low Sodium
- 2 Tblsp. Peanut butter
- 2 Tsp. Sugar or Stevia
Salad
- 3 Cups Red Cabbage Shredded
- 1 Cup Broccoli Chopped
- 1 Cup Red Bell Pepper Julienne
- 1/2 Cup Carrots Shredded
- 4 Green Onions Thinly sliced on the diagonal
- 1/4 Tsp. Kosher Salt
- 1 Tsp. Rice Wine Vinegar Unseasoned/Natural
- 1 Tsp. Sugar or Stevia
- 8 Ounces Chicken Tenders
- Asian Dressing or Teriyaki sauce
- 2 Tblsp. Sliced Almonds For garnish
- 1/4 cup Crisp Rice Noodles For garnish
Servings:
Instructions
- Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
- Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
- Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
- Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
- Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
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