- 5 cups organic cabbage chopped
- 2 cups organic sugar snap peas chopped
- 3 scallions chopped
- 1 red bell pepper chopped
- 3 carrots shredded I like to shred them in my food processor
- 2-3 cups cooked chicken shredded or chopped
- 1/4 cup EVOO plus more for cooking chicken
- 1/4 cup tamari
- 1/4 cup apple cider vinegar
- 1/4 Tbsp Coconut Aminos Sauce Organic plus more for cooking chicken
- 1 Tbsp ginger paste
- 1 Tbsp raw honey
- 1 Tbsp toasted sesame oil
- 1/4 cup toasted sesame seeds
- Combine all of the chopped veggies in a large bowl.
- Combine EVOO, tamari, ACV, aminos, ginger paste, honey, and sesame oil in a mixing bowl and whisk to combine.
- Pour dressing over vegetables and stir to combine.
- Allow to sit and marinate.
- In a medium skillet, cook the shredded chicken with some olive oil and aminos to add moisture and flavor. EVOO is not a high heat oil, so keep the heat just high enough to warm the chicken. Add a little garlic if you like. I sometimes do.
- To serve: plate up some of the veggies, top with chicken and sprinkle with sesame seeds.
This Chinese Chicken Salad lasts in the fridge for 2 days. I like to store the chicken and the veggies in separate containers and then warm the chicken again later. It lasts longer that way.
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