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Crunchy Cabbage Salad with Chicken

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Crunchy Cabbage Salad with Chicken

Course: Salad
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Servings: 4
Calories: 319kcal


  • 12 ozs Chicken Breast (skinless and boneless)
  • 2 tsps Onion Powder
  • 2 tsps Sesame Seeds
  • 1/2 tsp Sea Salt (divided)
  • 1 tsp Avocado Oil
  • 2 tbsps Extra Virgin Olive Oil
  • 2 tsps Rice Vinegar
  • 2 tsps Sesame Oil
  • 1 1/2 tsps Coconut Sugar
  • 3 cups Purple Cabbage (chopped)
  • 3 cups Kale Leaves (de-stemmed and shredded)
  • 3 Carrot (thinly sliced)
  • 1/3 cup Cashews (roughly chopped)


  • Coat the chicken with the onion powder, sesame seeds and sea salt. Heat a skillet over medium heat. Add the avocado oil and chicken. Cook for 6 to 7 minutes and then flip. Continue to cook until the chicken is cooked through. Remove and let cool, and then slice and set aside.
  • Whisk the extra virgin olive oil, rice vinegar, sesame oil and coconut sugar in a small bowl.
  • Add the cabbage, kale and carrots to a large bowl. Add the dressing and massage it in. Top the salad with chicken and cashews and lightly toss. Divide between bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • Nut-Free

    Omit the cashews or use pumpkin seeds instead.
  • Make it Vegan

    Top with tofu or chickpeas instead of chicken.
  • No Avocado Oil

    Use extra virgin olive oil instead.
  • No Coconut Sugar

    Use brown sugar or maple syrup instead.


Serving: 4g | Calories: 319kcal | Carbohydrates: 16g | Protein: 23g | Fat: 19g | Cholesterol: 62mg | Sodium: 394mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9171IU | Vitamin C: 56mg | Calcium: 114mg | Iron: 2mg

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