2lbs ‐ De‐boned chicken (ground via grinder, food processor or just chopped finely by hand)
2 cups shredded broccoli
1 cup shredded cabbage
2 Tbs julienned ginger
½ cup FRESH lime juice
2 Tbs Coconut (palm) sugar
2 tsp fish sauce
½ red chili/Padron Pepper (sliced very thin)
4 Tbs coconut oil
¼ cup toasted pecans (pulsed to a coarse consistency in food processor)
Fresh cilantro, mint and basil leaves to garnish
- Place the ground (chopped) chicken in a large fry pan and pour ¼ inch of water in the bottom. Bring heat to medium and cook (stirring frequently) until just done. Drain any excess liquid and set aside.
For the dressing
- Combine all and whisk well just before tossing salad. Note that coconut oil is solid at room temperature and may need to be warmed slightly to be whisked into the dressing.
For the finish
- Toss the broccoli, cabbage, ginger and still‐warm chicken together with the dressing. Sprinkle liberally with the ground almonds and scatter with plenty of the fresh herb garnish. Correct the seasoning with salt to your taste. Serves 4.