Low Carb Chinese Chicken Salad

ibreatheimhungry.com

Judy Fitzsimonds

subheading: For the Chicken:

1.5 lbs boneless, skinless chicken thighs

4 cups water

½ tsp garlic powder

½ tsp onion powder

1 tsp kosher salt

¼ cup gluten free soy sauce

1 Tbsp minced ginger

subheading: For the Salad:

2 cups shredded white cabbage

2 cups shredded Savoy or Napa cabbage

2 cups sliced baby cucumbers

½ cup sliced scallions

½ cup radishes cut into matchsticks (or slices)

¼ cup cilantro, roughly chopped

2 Tbsp sesame seeds

subheading: For the Dressing:

¼ cup gluten free soy sauce

1 tsp sesame oil

⅓ cup unsweetened rice wine vinegar

1 Tbsp granulated sugar substitute (Swerve, Ideal, Splenda, etc.)

3 Tbsp Avocado oil (or any light salad oil)

¼ tsp hot Chinese mustard (find it in the Asian aisle of your supermarket)

1 Tbsp unsweetened ginger paste (usually in the produce section)

Directions at ibreatheimhungry.com

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