This Paleo Lemon Chicken Mango Coleslaw Salad is made with red cabbage and mango and served with sweet potatoes and avocado to make a delicious ad healthy coleslaw salad bowl.Thinly sliced purple cabbage makes a tasty salad when combined with some fruit. Adding fruit combined with olive oil eliminates the need for extra dressings. You can use fruits like peaches, oranges as well as mangoes, which is what I used for this recipe. Combining this coleslaw with avocado, sweet potato and a chicken with lemon flavor guarantees the kind of salad meal that will go down without much difficulty, for most people. For this recipe I used chicken thighs but you can easily use drumsticks or breasts, all better with a bit of skin on. You can also easily double the quantities if you need to make more.
Paleo Lemon Chicken Mango Coleslaw Salad
2 or more chicken thighs with skin on, 3 cups or more thinly sliced purple cabbage, large mango, 1 avocado, 1 teaspoon semi dried coriander herb(or other herb of choice), boiled whole sweet potato, 1 lemon, salt, 1 to 2 tablespoons fat of choice for frying chicken, olive oil, herbs to sprinkle over salad, spring onion (if you have it)
Cut two lemon slices from the lemon and save the rest for the coleslaw. Add salt to the chicken and prepare to fry it. In a pan at medium heat, add fat of your choice and fry the chicken skin side down first. Add the lemon slices as well so they release the flavor onto the chicken and take them off once they start to turn brown or caramel.
Fry the chicken until it gets golden brown on the skin. This should take 6 to 8 minutes depending on your heat. Turn it over and cook for a further 2 minutes or so.
Transfer the chicken to an oven proof dish skin side up with all the fats from the pan over it. Bake in a preheated oven at 220 degrees celcius for 15 minutes. Turn off the oven and leave the chicken there for about 10 minutes before serving.
To make the coleslaw dice the inside part of a mango and mix it in with the cabbage. Add salt, herbs, drizzle olive oil and squeeze in the lemon juice. Mix it all up, taste and tweak to your liking. Slice the sweet potatoes and add a bit of salt and some olive oil to them. Chop up the avocado, add lemon juice or apple cider vinegar, olive oil, salt and sliced spring onions. Serve your salad and sprinkle extra herbs on top of everything or just on the avocado like I did.
Enjoy this Paleo Lemon Chicken Mango Coleslaw Salad