Save the Salads!!!
Salads have really gotten a bad reputation for leaving you hungry and bored. Use this blueprint to create an amazing salad incorporating interchangeable protein options to keep it anything but boring.
Cilantro and chili powder add a hot touch to this refreshing salad. This salad can be cut fresh for a crunchy kick or prepared ahead of time for a softer texture. This specific salad incorporates chicken, but for a vegan or vegetarian option exchange the chicken for tofu, beans, or another protein of your choice. You can choose to slice or dice the chicken, and even toss it throughout the salad. Stay frisky fresh and try other variations adding your favorite fish instead.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings | servings |
Ingredients
- 2 1/2 teaspoons chili powder gluten-free
- 1/2 teaspoon pink Himalayan salt
- 1 1/4 pounds boneless, skinless chicken breasts Exchange for any protein of choice
- 1 tablespoons olive oil or avocado oil extra-virgin
- 1 tablespoon apple cider vinegar Braggs is recommended for added health benefits
- 2 teaspoons olive oil or avocado oil extra-virgin
- 3/4 pound cabbage cut into aprox 1/2 in wide strips, 2 in long
- 1/2 cup cilantro leaves
- 4 radishes halved and thinly sliced
- 1 stalk celery thinly sliced
- 1 dash lime optional
Ingredients
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Instructions
- Rub or mixture for protein of choice: In a small bowl, stir together 1 1/2 teaspoons of the chili powder and the salt. Rub the mixture into both sides of the chicken (or other option). Brush the chicken (or other) with 1 teaspoon of the oil.
- Cooking instructions for meats and fish: Pan - Heat a grill pan over medium heat and cook the meat or fish protein grilling each side until cook through, but still juicy, approximately 10-12 minutes. Oven - Preheat the broiler with the rack 4 inches from the heat and broil the meat or chicken protein until it is cooked through, but still juicy, about 10 minutes, turning it over midway.Once cooked, transfer to cutting board to cool. When cool enough to handle, thinly slice crosswise.
- In a large bowl, whisk together the 2 teaspoons of olive or avocado oil, the remaining 1 teaspoon of chili powder, and the vinegar. Add the cabbage, cilantro, radishes, celery, and dash of lime (optional). Toss to combine. Spoon the cabbage salad onto 4 plates. Dividing evenly, top with chicken or protein of choice.
Recipe Notes
Nutrition Facts
Latin Lovers Cabbage Salad
Amount Per Serving
Calories 208 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 89mg 30%
Sodium 671mg 28%
Potassium 367mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 3g
Protein 27g 54%
Vitamin A 49%
Vitamin C 61%
Calcium 4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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