Sweet & Tangy Chinese Chicken Salad

Serving Information
Phase 2, or Phase 4 , or Beyond Calories per serving: 283 Servings: 1
  • 1 orange
  • 3 oz cooked chicken breast
  • 8 oz cabbage
  • 1/2 c Organic Chicken stock
  • 1/2 T minced garlic
  • 1/2 t dry mustard
  • 1 T Bragg’s Liquid Aminos
  • 2 t apple cider vinegar
  • 1/4 t dry ginger
  1. Chop up cabbage
  2. Heat 1/2 cup of chicken stock in a skillet over medium-high heat
  3. Sautee your cabbage in chicken stock for approximately 5 minutes until tender
  4. Dice grilled chicken and orange into small pieces
  5. Add chicken, orange, and minced garlic to cooked cabbage and cook for 1 minute
  6. Remove from heat
  7. In a small bowl, combine dry mustard powder, Bragg’s Liquid Aminos, apple cider vinegar, ginger, and stevia
  8. Mix well until dissolved
  9. Pour dressing over chicken salad and mix well

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