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Shredded Chicken Salad with Asian Ginger Sauce

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Shredded Chicken Salad with Asian Ginger Sauce

The proteins mixed with the targeted veggies in Phase 2 make it virtually impossible to store any of the consumed foods as fat, and because you have just come off of Phase 1, where the adrenals have been soothed and the cortisol levels seduced into submission, your body is primed to release fat cells from the hips, butt, belly, and thighs.

Phase 2 | Serves 2
Prep time: 10 minutes | Total time: 15 minutes

Ingredients

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

Directions

  1. Whisk together the first 5 ingredients (broth through chili pepper) in a large bowl.

  2. Add the chicken, cabbage, and radish and toss to combine.

  3. Sprinkle with green onions and enjoy!

*Tip – Use leftover cooked chicken breast.

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