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Orange Cabbage Salad With Chicken


Makes 1 serving (1 protein, 1 vegetable, 1 fruit)


100 grams of chicken

½ head of any kind of lettuce

1 orange (3 tbsp of juice and remaining orange sliced or in segments)

1 tablespoon apple cider vinegar

2 tablespoons lemon juice

1 tablespoon Bragg’s all-purpose seasoning

Pinch of fresh or powdered ginger

Dash of cayenne pepper (optional)

Stevia to taste (optional)

Salt and black pepper to taste


Marinate strips or chunks of chicken in apple cider vinegar, lemon juice and spices. Cook thoroughly browning slightly. Prepare dressing with 3 tablespoons of orange juice, Bragg’s all-purpose seasoning, stevia, salt, black pepper and cayenne pepper. You may add extra apple cider vinegar is desired.

Shred cabbage into coleslaw consistency and toss lightly with dressing.

All to marinate for at least 20 minutes or overnight.

Top with chicken and orange slices.



Tongs can be used to juice a lemon. Just place the lemon in between and press. Voila!


To remove the smell of garlic from your hands rub them on stainless steel.


To prevent water from boiling over rest a wooden spoon across the pot of boiling water

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