Ginger-Chicken Slaw

Name: Ginger-Chicken Slaw
Prep time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon grated ginger; 1 tablespoon grated garlic; 2 tablespoons coconut oil; 3 tablespoons fresh lime juice, plus 1 teaspoon grated lime zest; 0.5 teaspoon sugar; Kosher salt and freshly ground pepper; 2 small bone-in, skin-on chicken-breast halves (1 pound total); 4 cups shredded Savoy cabbage; 2 cups peeled and julienned carrots; Cilantro leaves and chopped roasted cashews, for serving

4.0

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1 Review

By

Martha Stewart

Updated on June 2, 2020

ginger chicken slaw — Photo: Courtesy of Johnny Fogg

Prep Time:

30 mins

Total Time:

50 mins

Servings:

4

A fragrant mixture of ginger and garlic does double duty in this anti-inflammatory dinner -- it amps up the lime dressing and flavors the roasted chicken breasts.

Ingredients

1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons coconut oil
3 tablespoons fresh lime juice, plus 1 teaspoon grated lime zest
½ teaspoon sugar
Kosher salt and freshly ground pepper
2 small bone-in, skin-on chicken-breast halves (1 pound total)
4 cups shredded Savoy cabbage
2 cups peeled and julienned carrots
Cilantro leaves and chopped roasted cashews, for serving

Directions

Preheat oven to 425 degrees. In a small skillet, cook ginger and garlic over medium heat in oil, stirring, 1 minute. Reserve 1 tablespoon mixture and transfer remainder to a bowl. Whisk in lime juice and zest and sugar. Season with salt and pepper.
Brush reserved ginger mixture over chicken and season with salt. Roast on a rimmed baking sheet until skin is crisp and a thermometer inserted into thickest parts (without touching bones) reads 165 degrees, about 25 minutes. Let cool slightly, then shred into bite-size pieces (discarding skin and bones).
Toss chicken, cabbage, and carrots with dressing. Season with salt and pepper. Serve, topped with cilantro and cashews.