GLUTEN FREE, PALEO & KETO Friendly, VEGETARIAN OPTION
SALAD
1 Pound of Chicken Breast or Thighs (omit for vegetarian option)
1 Head of Purple or Green Cabbage
1 Bundle of Spring Onions
1 Cup of Sliced Almonds
2 Packs of Rice Noodles (we use the Rice Ramen by Lotus Foods)
DRESSING
1/2 Cup of White Vinegar
1/4 Cup of Apple Cider Vinegar
1/3 Cup Olive Oil
Salt & Pepper to taste
DIRECTIONS
Chop and cook chicken and allow it to fully cool.
Break the Ramen into quarters, cook as directed and allow it to fully cool.
Chop cabbage and green onion and place them in a large storage bowl.
Add almonds, cooled chicken, and Ramen to cabbage mix.
Mix the ingredients for dressing in a mason jar (or something with a tight lid) and shake til well mixed.
Pour dressing over the salad and allow to sit in fridge for at least 1 hour.
ENJOY!
Comments