Asian Chicken & Cabbage Salad

Originally found here

Chicken seasonings:
1 ¾ lbs chicken thighs or Chicken breasts
Salt, Garlic, Onion, Sweet paprika powder, lightly sprinkle over both sides
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Salad:
8 cups, savoy cabbage or Nappa cabbage, cored and thinly sliced
2 ½ cups carrots, julienned
Small handful, red cabbage, cored & thinly sliced
Sugar snap peas or snow peas, roughly chopped
Almond slices, as much as you like
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Aromatics:
1 large garlic clove, minced
2 thin slices ginger, finely chopped
2 bulbs scallions, chopped. Separate white & green parts
¼ tsp red pepper flakes, optional
Half piece, star anise (or ⅛ tsp five spice powder)
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Dressing: (can be easily doubled)
3 tbsp rice vinegar (or 2 tbsp apple cider vinegar)
2 tbsp toasted sesame oil
2 tbsp coconut aminos
1 tsp grated ginger
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Season the chicken thighs w/ salt, garlic, onion, sweet paprika powder on both sides. Pan fry with 1 tbsp ghee until both sides are golden brown & cooked through. Lightly cover w/ aluminum foil & set aside.
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Saute“aromatics” w/ 1 tbsp ghee. Season w/ a small pinch of salt. Stir-fry until fragrant (about 10 secs.). Add thin sliced savoy cabbage & julienned carrots. Lightly toss them a few times until the vegetables turn slightly softer yet still crisp. Season w/ a pinch of salt. Set aside to cool.
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Prepare dressing. Taste and see if more vinegar is needed. Combine sauteed veggies w/ thin sliced red cabbage, chopped sugar snap peas, almond slices, and sliced chicken. Pour dressing over. Give a quick toss and serve.