Ginger Chicken with Purple Cabbage Salad

Life is really hard when you’re stupid. Take it from me: it’s a challenge. Luckily, I’m really pretty. My mom said that makes it better.

Anyway, I’ve been experimenting with this recipe for a long time and I was so proud to find a new “paleo” formula to add to my carousel of recipes! Until I told my sister about it and she ruined my Soy Sauce dreams. Because apparently Soy Sauce is super NOT paleo. I mean, I knew it wasn’t the healthiest of things but, I just kept thinking about how it was only a smidge and I like it sometimes.

Anyway, I found an alternative and this is great and you’re welcome and please do this and love it and tell all your friends and then tell me how pretty I am. Even if you’re not Paleo or know who Paleo is.

Also, Paleo is not a person. Who’s stupid now, Carol?

Ginger Chicken:

1 Pound Chicken Thighs, boneless & skinless

Vinaigrette/Marinade:

2 Tablespoons Ginger

2 Tablespoons Garlic

½ Cup Liquid Aminos (or Soy Sauce)

¼ Cup Extra-Virgin Olive Oil

¼ Cup Rice Vinegar (or Apple Cider Vinegar)

1 Tablespoon Paprika

Salt & Pepper, to taste

1 Lemon, Zest & Juice

Using a blender (or emersion blender, choose your own journey), combine the ingredients for the vinaigrette/marinade and pulse until smooth. This recipe is super easy because: Heyo! Two birds, one stone!

Reserve enough of the marinade to use as the salad dressing (about ½ cup) and pour the rest over one pound of boneless, skinless chicken thighs. Marinate for at least an hour, but overnight is going to be the BEST.

Ginger Grilled Chicken

In the meantime, work on the salad.

Purple Cabbage Salad:

1 Large Cucumber

3 Large Carrots

1 Purple Cabbage

½ Purple Onion

1 Bunch Kale

Radishes

Fresh Cilantro, garnish

Thinly slice the radishes, cabbage, kale and purple onion; if you don’t, it will be super tough to eat and not-super enjoyable. Remember how we like “super enjoyable” as opposed to “super not-enjoyable?” Me too.  

Shred the carrots and remove the inner portion of the cucumber before giving it a good ole’ fashioned chopping. I’ve learned that to be a great trick because it makes a salad SO much less watery. Do it. 

Mix the veggies super well with the vinaigrette and relish in the shine of a glorious, delicious masterpiece. You’re your own Picasso. Or Matisse. Or Kahlo. Live your best life now.

Grill, bake, or sear the chicken to an internal temperature of 165 degrees and top your salad.

Enjoy and OWN how delicious this recipe is. You’re welcome!

Ginger Chicken with Purple Cabbage Salad