I love this recipe in the summertime! It’s so easy to prepare and simply DELICIOUS! Best of all, no oven required to heat up your kitchen. Summer in Texas forces us to think about such things. We’re already averaging 92º daily! Lord what will July and August be like this year? I don’t mind doing a quick skillet sear, but don’t want to turn that oven on very often in summer. And since I’m not eating sandwiches much these days, this salad is is just perfect and suitable for all phases of Atkins and Keto diets as well.
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1 large chicken breast, skinned (8 oz.)
1 T. butter
2 T. lime juice
2 T. rice vinegar
1 T. olive oil
1 tsp. sesame oil
1 tsp. hot sesame oil (or 1/8 tsp. Sambal Oelek chili sauce, or Sriracha)
2 drops liquid stevia
1/2 tsp. low-sodium soy sauce, tamari or coconut aminos
1 T. peanut butter
4 c. Napa cabbage, shredded
½ c. fresh cilantro, chopped
2 large green onions, chopped
½ carrot (5″) shredded with a carrot peeler
1 fresh jalapeno, seeded, sliced in thin strips 1″ long
Slice chicken diagonally into smaller pieces for quickest cooking. Heat butter in skillet and sear chicken well on all sides. Remove and slightly cool. Slice into smaller slices if desired.
For the dressing, whisk the next 8 ingredients together in a small bowl and set aside for flavors to develop.
In a large bowl or on your cutting board, shred cabbage and place in large bowl. Add grated carrot, cilantro, green onion and chopped jalapeno. Toss well and plate greens equally on two plates. Top each with half the chicken meat. Provide dressing in individual cups on the plate for each person to add as they please.
NUTRITIONAL INFO: Makes 2 large servings, each contains:
25.5 g fat
10.2 g carbs, 3.35 g fiber, 6.85 g NET CARBS
39.5 g protein
632 mg sodium