In large skillet over medium heat, heat coconut oil. To the skillet, add the chicken and cook for 10 minutes, until chicken is cooked through. Remove chicken fro heat and allow to cool
In a large bowl, toss the chicken, cabbage and green onion.
In a small bowl, whisk the remaining ingredients and pour over cabbage salad. Toss and serve.
Notes
SERVING SUGGESTION: Shredded Brussels Sprouts (Cut large Brussels sprouts in half lengthwise then place on a clean surface, cut sides down, and thinly slice; stir-fry in olive oil and grass fed butter over medium heat until almost tender. Add a little low sodium chicken broth, cover and simmer for 3 minutes or until tender; toss with salt and pepper to taste.)NUTRITION: 187 Calories; 5g Fat (24.2% calories from fat); 27g Protein; 8g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.