A Chinese-inspired Asian Chicken Cabbage Salad with sesame vinaigrette dressing. Whole30 friendly !
Chicken: Season the chicken thighs with salt, garlic, onion, sweet paprika powder on both sides. Pan fry them with 1 tbsp ghee until both sides are golden brown and cooked through. Lightly covered w/ aluminum foil & set aside.
Saute: Saute“aromatics” with 1 tbsp ghee. Season with a small pinch of salt. Stir-fry until fragrant (about 10 secs.). Add thin sliced savoy cabbage and julienned carrots. Lightly toss them a few times until the vegetables turn slightly softer yet still crisp. Season with a pinch of salt. Set aside to cool.
Prepare dressing. Taste and see if more vinegar is needed.
Combine sauteed veggies with thin sliced red cabbage, chopped sugar snap peas, almond slices, and sliced chicken. Pour dressing over. Give a quick toss and serve.