Latin American Chicken & Cabbage Salad

Ingredients:

• 2 1/2 tsp. gluten-free chili powder
• 1/2 tsp. kosher salt
• 1 1 /4 lb. boneless, skinless chicken breasts
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 3/4 lb. cabbage, cut into 1/2-inch-wide strips about 2 inches wide
• 1/2 cup cilantro leaves
• 4 radishes, halved & thinly sliced
• 1 celery stalk, thinly sliced

Makes 4 Servings

1. In a small bowl, stir together 1 1/2 teaspoons of the chili powder and the salt. Rub the mixture into both sides of the chicken. Brush the chicken with 1 teaspoon of the oil.
2. Heat a grill pan over medium heat and cook the chicken, turning it over as it gets grill marks, until the chicken is cooked through but still juicy, 10-12 minutes. Alternatively, preheat the broiler with the rack 4 inches from the heat and broil the chicken until just cooked through but still juicy, about 10 minutes, turning it over midway. Transfer to a cutting board to cool. When cool enough to handle, thinly slice crosswise.
3. In a large bowl, whisk together the remaining 1 tablespoon plus 1 teaspoon oil, the remaining teaspoon chili powder, and the vinegar. Add the cabbage, cilantro, radishes, and celery. Toss to combine.
4. Spoon the cabbage salad onto 4 plates. Dividing evenly, top with the chicken.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a very crunchy and filling salad whenever you fell off the diet wagon or whenever you need to kick-start your healthy lifestyle. You can taste the chili powder in this salad and feel the heat. I highly recommend adding minced garlic cloves and freshly ground black pepper in the first step when you're seasoning the chicken because garlic and pepper always make everything taste better. I also recommend adding a touch of lemon or lime juice along with the apple cider vinegar for a more fruity taste.