Denton County Living Well Magazine July/August 2018 | Page 47
Asian Chicken, Kale and Cabbage Slaw
• 1 chicken breast sliced
• 2 Tablespoon Soy
• 2 Tablespoon Siracha
• 2 Tablespoon Rice Wine Vinegar
• 2 Tablespoon Sesame Oil
• ½ Cup dry roasted peanuts
• 2 Cups shredded cabbage
• 2 Cups torn kale
• 1 sliced red pepper
• ¼ Cup torn cilantro
• ¼ Cup prepared low carb Asian Ginger
Salad Dressing
Marinate chicken in ¾ of the soy, Siracha and rice
wine vinegar while preparing vegetables. Toss pea-
nuts in reserved marinate. Saute chicken in sesame
oil until done. Remove from skillet and sauté pea-
nuts in the same pan. Layer all ingredients and toss
with dressing. Serves 2.