Asian Chicken and Fresh Herb Salad

Yield: 4

Author: Andrea Livingston

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Asian Chicken and Fresh Herb Salad

This chicken salad is a delicious light meal that is simple to make. You can bake the chicken breasts ahead of time and store them in the refrigerator. This makes it easy to throw this salad together for a quick lunch or snack. You can add extra herbs, more lime and extra salt and pepper to taste.

Ingredients

• 1 medium-sized boneless chicken breast
• Sea Salt and pepper
• ¼ cup lime juice1 teaspoon lime zest
• 2 teaspoon honey (optional)
• 4 teaspoons coconut aminos
• ¼ cup avocado oil1 medium napa cabbage shredded/sliced very thin (equal to 7 cups)
• 1 red pepper cut into matchsticks (omit if nightshade free)
• ½ cup chopped fresh basil
• ½ cup chopped fresh cilantro
• 2 scallions sliced thin
• ¼-½ teaspoon sea salt

Instructions

Baked Chicken

1. Preheat oven to 350°.
2. Place chicken breast in glass baking dish and sprinkle generously with sea salt and pepper.
3. Bake in oven for 1 hour.
4. Remove and allow to cool a bit before removing meat from the bone.
5. Cut into bite-sized cubes or pieces and set aside.

Salad

1. In a large bowl, whisk together the lime juice, lime zest, honey, coconut aminos, and avocado oil.
2. Add napa cabbage, red pepper, basil, cilantro and scallions and toss to combine.
3. Fold in chicken, sprinkle with extra ¼-½ teaspoon of sea salt and pepper to taste.