Shredded Chicken Salad with Asian Ginger Sauce
Phase 2 | Serves 2
Prep time: 10 minutes | Total time: 15 minutes
3 tablespoons chicken broth
1 tablespoon tamari
4 teaspoons freshly grated ginger
2 teaspoons fresh lime juice
1 small red chili pepper, seeded and diced (adjust to make this as spicy as you like)
8 ounces cooked, shredded chicken breast
2 cups thinly sliced napa cabbage
1 cup matchstick-sliced daikon radish
1 green onion, thinly sliced on the diagonal
Whisk together the first 5 ingredients (broth through chili pepper) in a large bowl. Add the chicken, cabbage, and radish and toss to combine. Sprinkle with green onions and enjoy!
*Tip – Use leftover cooked chicken breast.