Hi there! It's been waaaaayyyy too long since I posted - sorry 'bout that - but I'm still here and still cooking and still desiring to share recipes for families with food allergies. Its just that life got in the way. Homeschooling this year is requiring much more time than in past years. I'm not sure why that is, except that I've added a kindergartener to the mix. Anyway . . . .
I have to admit this recipe is overdue as it is a great summertime dinner. But since it's so good and so easy, I'm not going to hold onto it until warm weather returns. It's warm somewhere, right? Plus, my family is enjoying this dish tonight - even in October - so don't hold back! This is a great way to get some veggies into your kiddos (and you!). As I was making this dinner, my daughter ran through the kitchen and exclaimed, "Yah! I love it when you make something I like for dinner!" That's a compliment, right?
Asian Chicken Slaw Salad
2 boneless, skinless chicken breasts
12 oz package (about 4 cups) of broccoli slaw or shredded red or green cabbage (or a combo of any of these totaling about 4 cups)
1/3 cup olive oil
1/4 cup lemon juice
2 TBSP gluten-free soy sauce (We use this one)
1 TBSP minced garlic
- Cut chicken into thin strips and cook in a skillet with a tiny bit of oil. (Alternately, you can bake the chicken breasts and then slice.) Transfer to a plate and set aside.
- To make dressing, add garlic to heated skillet and toast (don't burn!) for just a minute. Add oil, lemon juice and gluten-free soy sauce. Whisk together and heat through, about 2-3 minutes.
- Add cooked chicken strips back into skillet and stir to coat with dressing.
- Put broccoli slaw or shredded cabbage into a large serving dish. Top with chicken and dressing and toss to combine. Serve immediately.