Mint & Chinese Cabbage Chicken Salad

When it starts to get warm outside I want something light and fresh to eat, but it also needs to fill me up. This low-carb, Asian-inspired cold chicken salad absolutely fits the bill. It's packed with protein and fiber that will keep you going for hours and the lime and mint brighten up everything. Oh yeah... and the dressing is to die for. It's the perfect balance of sweet, spicy, tangy and salty and the peanut butter gives it some real body.

The cabbage itself is also mildly sweet with a fresh crunch. Many people don't realize that this delicious green (and purple) vegetable is part of the same family as nutritional superstars like kale, broccoli, brussel sprouts and chard. And for good reason:

• It contains the phytochemical indoles, which help reduce the risk of cancer due to the way they alter estrogen metabolism and protect our bodies against the carcinogenic effect of pesticides. 
• Cabbage is also full of antioxidant plant compounds, such as carotenes, thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane and isothiocyanates, that protect the body against carcinogens and free radicals that promote aging. 
• Abundant source of soluble and insoluble dietary fiber, which helps reduce levels of bad cholesterol, improve digestion and boost nutrition absorption. 
• Good source of vitamin C and folates and contains calcium, magnesium, potassium as well as electrolytes.  

Mint & Chinese Cabbage Chicken Salad

Serves 4

Prep time: 15 minutes

Total Time: 25 min.

Ingredients:

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3 chicken breasts, cooked, cooled and shredded

1 napa cabbage, shredded
2 cups red cabbage, shredded
1-2 cup snow peas, chopped or bean sprouts (optional)
2 spring onions, chopped
1 cup mint, chopped
1 cup cilantro, chopped (optional)

Salad dressing:
2 T. peanut butter
3 T. soy sauce
Zest of 1 lime
Juice of 2 limes (approx. 3-4 T.)
4-5 T. rice wine vinegar or white vinegar*
4-6 T. olive oil*
1 t. seseame oil
1/2 t. chili flakes (optional/adjust to taste)
2 T. honey or coconut sugar

*I use more vinegar and less oil as I like my dressing more acidic (adjust yours accordingly)

Garnish:
Peanuts, chopped
Seseame seeds

Directions:

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 1. In a very large bowl, combine chicken, napa cabbage, red cabbage, snow peas, spring onion, mint and cilantro.

2. In a small bowl, add soy sauce and peanut butter. Microwave for approx. 30 seconds to soften peanut butter. Whisk together with lime zest and juice, vinegar, olive oil, seseame oil, chili flakes and honey.

3. Pour dressing  over salad and toss until everything is coated.

4. Garnish with chopped peanuts and seseame seeds and serve cold.