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–+ servings
Ebonie Garnica

Chicken Cabbage Avocado Salad For Full GAPS

A crunchy Full GAPS chicken salad with green and red cabbage, lettuce, ripe avocado and a separate lemon-ginger peanut dressing. Four servings, starting with cooked chicken.
Print Recipe
Servings: 4 servings
Course: Full GAPS, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound cooked boneless skinless chicken breast or thigh meat Ready cooked and cooled; dice into bite-size pieces.
  • 2 cups shredded green cabbage Measure after shredding.
  • 2 cups shredded red cabbage Measure after shredding.
  • 2 cups shredded lettuce
  • 2 ripe avocados Peeled, pitted and cut into bite-size pieces.
  • 3 green onions Green tops only, chopped.
  • 1 batch lemon ginger peanut dressing Prepare separately and drizzle at serving.

Equipment

  • Large glass, ceramic or stainless salad bowl
  • Knife and cutting board
  • Measuring cups
  • Kitchen scale
  • Spoon for the avocado
  • Salad servers
  • Serving bowls

Method
 

  1. Prepare the linked lemon ginger peanut dressing. Have the cooked chicken cooled and ready to dice.
  2. Shred the green cabbage, red cabbage and lettuce. Measure the amounts shown. Chop the green tops from the green onions.
  3. Dice the measured cooked chicken. Peel and pit the avocados, then cut their flesh into bite-size pieces.
  4. Put the chicken, cabbages and lettuce in a large bowl and toss to distribute them. Add the avocado and chopped green-onion tops, folding gently so the avocado stays in pieces.
  5. Divide the salad between four bowls and drizzle with the prepared dressing at serving. Offer more dressing alongside as needed. A doubled batch serves eight.

Notes

Chicken: The starting ingredient is cooked, cooled, boneless, skinless chicken. Dice the cooked meat into bite-size pieces before adding it to the vegetables.
Vegetables: Measure the cabbage and lettuce after shredding. Keep the cabbage finely cut and the avocado in bite-size pieces.
Dressing: Use one finished batch of the linked lemon ginger peanut dressing for the base salad. Its complete measured preparation remains separate.
Avocado And Lemon: This version uses avocado in the salad and lemon in its dressing, following the GAPS book guidance for meat meals.
Full GAPS: After raw cabbage, lettuce, avocado and the dressing ingredients have been introduced. Contains peanuts and sesame through the dressing, and dairy with its linked whey-prepared peanut butter. For a dairy-free option, follow the dressing's dairy-free ingredient option. No eggs in the measured salad.
Timing: Have the cooked chicken and dressing ready before assembly. Assemble close to serving.
Doubling: Double all numeric ingredients, including the finished dressing batch, for eight servings. Use a large bowl or assemble in portions to avoid crushing the avocado.
Storage: Refrigerate covered components separately for advance preparation, cut avocado near serving, and keep assembled leftovers covered in the refrigerator.

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