Asian Fusion Chicken Salad

Always looking for easy food to take on the road with you?  Well, here’s one totally Paleo/Zone friendly, that you can throw into a bell pepper, lettuce wraps or however your heart desires.  It’s super fast and easy, just grab the coleslaw mix in the produce section of your local grocery, throw it together with some leftover cooked chicken or turkey and season it to your palate.  We like to add five spice powder, or curry, etc.

24 oz chopped, cooked chicken or turkey breast (24P)

2.25 cups coleslaw mix or shredded cabbage (2C)
2 scallions, white and green parts sliced
8 oz almonds (8F)
1 tsp grated fresh ginger 
1/2 cup canned, crushed pineapple, drained (2C)
Bibb, Boston lettuce or colorful bell peppers for your boats (1 bell pepper = 1C)

In a food processor, combine half the chicken, coleslaw mix, scallions, almonds, and ginger. Pulse several times until finely chopped.  Transfer to a large bowl.  Repeat with the remaining chicken, coleslaw mix, scallions, almonds and ginger.  

Add pineapple to mixture, stir to combine well.

Spoon 2/3 cup of the chicken salad into a bell pepper for a 3P, 1.5C, 1F meal, feel free to add more pineapple or almonds if you don’t want them elsewhere in your meal! 

*You can also make this without the food processor, if you just chop up the chicken and almonds.  

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