Antioxidants help keep us young, energetic, and disease-free. If this sounds good, then it's time to get friendly with vitamins A, C, E and the mineral selenium! These nutrients are some of the most important free radical neutralisers our body has. Carrots for vitamin A, cabbage for vitamin C, avocado for vitamin E, and chicken for selenium. This recipe has it all.
Pre-heat the oven to 175 degrees C/350 F. Cut up one breast of chicken into strips and place on a baking tray in the oven for about 10 minutes until cooked through. (Time varies depending on the size of the strips.) You can also cook up a big batch and store in the fridge or freezer for future meals.)
While the chicken is cooking, roughly chop two large handfuls (150g) of fresh cabbage and place into a bowl. Add the flesh of 1 whole chopped avocado and mush it with a spoon into the chopped cabbage. Add 1 large chopped carrot (100-150g), 2-3 teaspoons liquid aminos (Bragg's or coconut aminos--alternatively, tamari or soy sauce to taste), 1-3 tsp olive oil, 1 Tbsp sesame seeds, a pinch of garlic granules or 1 minced fresh clove, and (optionally) a sprinkling of sprouts and fresh parsley. Add the cooked chicken on top of the salad.