Caveman Cuisine: Chicken Salad


Salads are funner when you can eat the bowl. 

Ingredients:

3-4 cabbage leaves (reg, green, napa, etc.)
1 package Valley Fresh Chicken (you can find it here)
1-2 tsp prepared yellow mustard
1/2 tsp fresh horseradish
1-2 tsp full-fat coconut milk
1/4 medium tomato (chopped)
1/2 medium carrot (chopped)
1-2 tbsp red onion (thinly sliced)
Fresh ground black pepper

Directions:

Layer the cabbage leaves so that they form a bowl.  Drain the chicken and fill the bottom of the bowl with it.
Add the coconut milk, black pepper, mustard, and horseradish and mix thoroughly.

Mix in 1/2 of the carrots, tomato, and red onion.  Top the chicken salad with the remainder of the veggies.

Eat it LIVECAVEMAN! style (with your hands folded like a burrito) or Neolithic-style with a knife and fork.

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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