Asian Chicken and Cabbage Salad

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4 people


  • 1/4 cup coconut aminos
  • 1 tablespoon chopped cilantro
  • 1 tablespoon grated lime zest
  • 1 clove garlic minced
  • Sea salt and freshly ground black pepper to taste
  • 2 large boneless skinless chicken breasts
  • 1/4 cup diced red onion
  • 3 cups shredded cabbage
  • 2 large stalks celery chopped
  • 2 cups baby spring mix lettuce


  • Preheat oven to 375 degrees.
  • In a medium bowl, mix the first 5 ingredients, (coconut aminos through salt and pepper).
  • In a large baking dish place chicken. Pour sauce over the chicken and coat chicken evenly.
  • Cover baking dish with aluminum foil and bake for 15 minutes on each side, until chicken is no longer pink in the center.
  • Uncover chicken and allow to cool.
  • Using two forks, shred chicken in the baking dish (incorporate sauce).
  • In a large bowl mix the remaining 4 ingredients (red onion through spring mix lettuce) with the shredded chicken and serve.


SERVING SUGGESTION: Steamed broccoli. NUTRITION: 180 Calories; 2g Fat (8.4% calories from fat); 31g Protein; 9g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 243mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit.
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