Real Life Recipes: Tropical Chicken Slaw {AIP, Paleo, Whole 30}

We’ve all heard the phrase “necessity is the mother of invention.” It makes me laugh to think about the ‘necessities of life’ that have led to great inventions in the course of history. Do a search sometime for the stories behind some inventions and you’ll be amazed. Here are a few of my favorites.

(1) Electric Shaver – An army lieutenant came up with the idea while shaving outside in freezing conditions in Alaska.
(2) The Chocolate Chip Cookie – A woman who ran an inn (Tollhouse Inn to be specific) was making her famous cookies when she realized she was out of baker’s chocolate. She chopped up a chocolate bar intending it to melt into the cookies, instead she made the first chocolate chip cookies. It’s her recipe that’s still on the back of the chocolate chip bag.

(3) Toilet Paper – Something we all take for granted today was first produced in large sheets for the Chinese emperor’s family sometime before 1391.
This recipe was one of those kinds of inventions. It was to meet a pressing need. On the first Friday night of each month my church has a potluck dinner and I usually make a point of going home in the afternoon to prepare something to bring and share. That particular week though, a bunch of friends wanted to go see a movie and I wanted to be sociable. After the movie I had less than an hour to grocery shop and prepare something. I ran into the store and bought a plan roasted chicken (not the best choice, but gluten & nightshade free), some chopped cole slaw mix, a lime, an avocado, some parsley, some pre-chopped mango, some orange juice and some olive oil. I raced to the church and went into the church kitchen, threw these ingredients together and out came this salad. It was light, refreshing, tropical. A quick and easy meal to feed a crowd.

The recipe below was tweaked as I was making it at home, but in a pinch you can just throw all the ingredients together.

Tropical Chicken Slaw
Time: 10 minutes (if chicken is pre-cooked)
Serves: 4-6

4 cups shredded cabbage
2 cups shredded carrots
2 cups cooked shredded/chopped chicken
2 small mangoes
1 haas avocado
1 cup parsley
2 limes
6 spring onions
2 T olive oil
3 T orange juice
1 t sea salt

– shred cabbage & carrots and add to a large bowl
– chop mangoes & add to the bowl
– shred or chop chicken and add to bowl
– place all other ingredients – avocado, parsley, lime juice, spring onion, olive oil & salt – in a food processor and blend until smooth
– pour dressing over salad and mix well

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