Easy and Delicious Chinese Chicken Salad
If you're looking for an easy and delicious light meal for either lunch or dinner with bold Asian flavors, you will love this salad.
Equipment
Ingredients
- 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 (we use Butcher Box meat)
- ¼ cup EVOO plus more for cooking chicken
- ¼ cup tamari
- ¼ cup apple cider vinegar
- ¼ Tbsp Coconut Aminos Sauce Organic plus more for cooking chicken
- 1 Tbsp ginger paste
- 1 Tbsp raw honey
- 1 Tbsp toasted sesame oil
- ¼ cup toasted sesame seeds
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1Servings