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Ginger-Chicken Slaw

  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 2 tablespoons coconut oil
  • 3 tablespoons fresh lime juice, plus 1 teaspoon grated lime zest
  • 1/2 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
Instructions
    • Step 1

      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.

    • Step 2

      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).

    • Step 3

      Toss chicken, cabbage, and carrots with dressing. Season with salt and pepper. Serve, topped with cilantro and cashews.

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