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–+ servings
Ebonie Garnica

Full GAPS Chicken Salad with Lime-Almond Dressing

Crisp cabbage, peppers, carrots, cucumber, and chicken tossed with lime-almond dressing. A Full GAPS lunch or dinner for eight, with skillet or grill chicken.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Full GAPS, Lunch, Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1/4 head purple cabbage thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 2 carrots cut into tiny cubes
  • 3 green onions thinly sliced
  • 1 cucumber seeds removed, cut into strips
Chicken
  • 2 tablespoons homemade ghee or the same amount of coconut oil for skillet cooking; omit added fat for grilling
  • 1 pound chicken tenders or boneless skinless chicken
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
Dressing

Equipment

  • Large salad bowl
  • Salad tongs
  • Cutting board
  • Sharp chef's knife
  • Small bowl and whisk or jar with tight lid
  • Instant-read thermometer
  • Le Creuset Signature 10.25-inch skillet in Artichaut (stovetop method)

Method
 

  1. Thinly slice the purple cabbage, red and yellow peppers, and green onions. Cut the carrots into tiny cubes. Remove the cucumber seeds and cut it into thin strips. Place the vegetables in a large bowl. Keep raw chicken and its cutting surface separate from the vegetables.
  2. Prepare the dressing. Make one batch of the separate Full GAPS Lime-Almond Dressing, using its whisk or blender method. Keep it chilled separately while you prepare the chicken and vegetables, then toss it with the salad just before serving.
  3. Season the chicken with 1/2 teaspoon black pepper and 1/2 teaspoon sea salt. For the skillet route, heat 2 tablespoons ghee or coconut oil over medium-high heat. Cook the chicken in a single layer for 7 to 10 minutes per side, until browned and cooked through. For the grill route, cook over a hot grill for 5 to 8 minutes per side. Check the thickest piece with an instant-read thermometer and cook to 165°F (74°C). Lower the heat if the outside browns too quickly.
  4. Transfer the chicken to a clean plate or cutting board and let it cool before adding it to the vegetables. Cut into bite-size strips or pieces. The center should be opaque and moist, with no pink areas.
  5. Add the cooled chicken to the vegetables. Pour on the dressing and toss with tongs until the cabbage and chicken have a thin glossy coating. Serve while the vegetables are crisp.

Notes

GAPS placement: Full GAPS, not the Introduction Diet. This accepted version uses raw vegetables and properly prepared almond butter.
The accepted formula omits packaged kelp noodles and sugar snap peas. Commercial hot sauce is also omitted.
For stovetop chicken, use ghee or coconut oil in place of the source's heated sesame oil. The measured sesame oil in the dressing stays raw.
Cook chicken to 165°F (74°C) at the thickest point. Refrigerate perishable food within 2 hours and use refrigerated leftovers within 3 to 4 days.

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