Crunchy salad with chicken and ginger

Indulge in a flavorful experience with our crunchy chicken and ginger salad. Perfectly seasoned and packed with robust flavors to tantalize your taste buds.

Ingredients:

• 1/4 cup orange juice
• 3 tbsp soy sauce or tamari
• 2 tbsp chopped fresh mint, plus more for topping
• 1 Tbsp. grated fresh ginger (from a 1-in. piece)
• 1 tbsp rice vinegar
• 1/4 cup plus 1 Tbsp. olive oil, divided
• 1 lb boneless skinless chicken thighs
• 6 cups shredded cabbage
• 1 cup matchstick carrots (from 2 carrots)
• 1 red bell pepper, thinly sliced
• 1/2 cup sliced almonds

Instructions:

1. Mix together orange juice, soy sauce, mint, ginger, vinegar, and 1/4 cup of oil in a big bowl. Save 1/4 cup of the liquid in a medium-sized bowl; put chicken in it and mix well. Keep the rest of the mixture in the big bowl for later.
2. In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Place the chicken in the skillet in a single layer; cook and turn occasionally until the chicken is nicely browned and the internal temperature reaches 165°F, approximately 10 minutes. Transfer the chicken to a cutting board and let it sit for 5 minutes before slicing it thinly.
3. While the chicken is resting, combine cabbage, carrots, bell pepper, and almonds with the saved orange juice mixture; mix well. Serve by topping the mixture with sliced chicken, almonds, and mint.

Summary:

• Calories: 1663 kcal
• Fat: 111 g
• Protein: 112 g
• Carbs: 64 g
• Potassium: 3201 mg
• Magnesium: 360 mg