Orange Cabbage Salad with Chicken

Orange Cabbage Salad with Chicken
Serves: 1
  • 4 to 6 oz. of chicken
  • ½ head of cabbage
  • One orange (3 tablespoons of juice and remaining orange sliced or in segments)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Bragg’s liquid aminos
  • Pinch of fresh or powdered ginger
  • Dash of cayenne (optional)
  • SweetLeaf Stevia to taste (optional)
  • Salt and fresh black pepper to taste
  1. Marinate strips or chunks of chicken in apple cider vinegar, lemon juice and spices.
  2. Cook thoroughly browning slightly. Prepare dressing with 3 tablespoons of orange juice from orange, Bragg’s, stevia, black pepper, salt and cayenne.
  3. You may add extra apple cider vinegar if desired.
  4. Shred cabbage into coleslaw consistency and toss lightly with dressing.
  5. Allow to marinate for at least 20 minutes or overnight.
  6. Top with chicken and orange slices.
Phase 2 modifications:
Add a drizzle of olive or sesame oil, top with sliced almonds or sesame seeds.
(1 vegetable, 1 protein, 1 fruit)


Back to Salad & Appetizer Recipes


Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.