PCOS Asian Paleo Recipes: Lunch - Paleo Asian Chicken Salad
Nutrition per Serving
350
Calories
30g
Protein
20g
Carbs
15g
Fat
Grocery list: Chicken breasts, cabbage, carrot, red bell pepper, green onions, cilantro, mint, almond slivers, coconut aminos, sesame oil, rice vinegar, ginger, garlic, red pepper flakes. This recipe has a low GI due to the high fiber content from the vegetables and the protein from the chicken.
Ingredients
2 chicken breasts (about 500g), 1 cup shredded cabbage, 1 carrot (julienned), 1 red bell pepper (thinly sliced), 1/2 cup chopped green onions, 1/4 cup chopped cilantro, 1/4 cup chopped mint, 1/4 cup almond slivers, For the dressing: 2 tbsp coconut aminos, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 clove garlic (minced), 1/2 tsp red pepper flakes
Instructions
1. Cook the chicken breasts until no longer pink in the middle, let cool, then shred. 2. In a large bowl, combine the shredded chicken, cabbage, carrot, bell pepper, green onions, cilantro, mint, and almond slivers. 3. In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes. 4. Pour the dressing over the salad and toss to combine. 5. Serve immediately or refrigerate for up to 2 days.
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