My friend Karen D. transformed a once grain-containing salad into this delicious grain-free, Whole30 yumminess! It is SO good. It has great textures and flavors and has a fabulous crunch from the roasted nuts and seeds. I hope you all enjoy it! I need to go buy more cabbage so I can make it again!! Enjoy!

PS: Stay-tuned for the release of FastPaleo’s new E-book–I have seven recipes featured! I will have links and more info up tomorrow (Thursday)!

Karen’s Chicken Cabbage Salad

Salad Ingredients:
3-4 chicken breasts
salt
pepper
paprika
coconut oil
1 head cabbage, sliced super-thin
green onions (optional)
1 1/2 cup sunflower seeds, unsalted
1 cup slivered almonds
1 Tbsp. coconut oil

Dressing Ingredients*:
1/2 cup extra virgin olive oil
3-4 Tbsp. orange juice concentrate
1/2 tsp. pepper
1/2 tsp. salt
2-3 Tbsp. apple cider vinegar

Directions:
1. Rub chicken with coconut oil and sprinkle with salt, pepper, and paprika. Bake until cooked through. Cut chicken into strips or bite sized pieces.
2. Core and thinly slice the cabbage.
3. Put sunflowers seeds, sliced almonds and 1 Tbsp. coconut oil in a sauté or fry pan over medium heat. Stir frequently (to prevent burning) until lightly toasted.
4. Combine all of the dressing ingredients in a container that can be shook or stirred well. Start with the lesser amounts of the orange juice concentrate and apple cider vinegar and adjust to your taste and liking. Shake well so that it becomes well-combined.
5. Mix together sliced cabbage, chicken, seeds and nuts in a large bowl. Pour dressing over it and mix until salad is well-coated in the dressing.

*The original recipe calls for twice as much dressing. It will probably depend on how big your cabbage is and how much dressing you like on your salad. This amount of dressing was perfect for us and our medium-sized cabbage-but we aren’t huge fans of lots of dressing either.

Note: Half of this salad was perfect for the two of us (we eat a lot). I mixed together half of all the ingredients and kept the rest of it all separate until I was ready to eat it to prevent it from getting too soggy.