Name: Asian Chicken Salad
Yield: 4
Ingredients: 3 tbsp Tamari (gluten-free soy sauce); 2 tbsp Rice vinegar; 2 tbsp Toasted sesame oil; 2 tbsp Neutral oil (such as avocado or canola oil); 1 tbsp Honey; 1 Fresh ginger, finely grated; 1 clove Garlic, finely minced; 1/2 tsp Toasted sesame seeds; 2 cups Cooked chicken breast, shredded or sliced; 3 cups Napa cabbage finely shredded or sliced; 2 cups Romaine lettuce, chopped; 1 cup Shredded or julienned carrots; 3 Green onions, thinly sliced; 2 tbsp Sliced almonds, toasted; 1 tbsp Sesame seeds, toasted; Optional - Handful of Rice Sticks

Asian Chicken Salad

Shredded chicken and colorful, crunchy vegetables tossed in a savory-sweet toasted sesame vinaigrette make this salad fresh, vibrant, and full of flavor. Use tamari to keep it gluten-free.

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Servings

Calories

339

Author

Jason Glover

Ingredients

3 tbsp Tamari (gluten-free soy sauce)
2 tbsp Rice vinegar
2 tbsp Toasted sesame oil
2 tbsp Neutral oil (such as avocado or canola oil)
1 tbsp Honey
1 Fresh ginger, finely grated
1 clove Garlic, finely minced
1/2 tsp Toasted sesame seeds
2 cups Cooked chicken breast, shredded or sliced
3 cups Napa cabbage finely shredded or sliced
2 cups Romaine lettuce, chopped
1 cup Shredded or julienned carrots
3 Green onions, thinly sliced
2 tbsp Sliced almonds, toasted
1 tbsp Sesame seeds, toasted
Optional - Handful of Rice Sticks

Directions

Make the Dressing: In a small bowl or mason jar, whisk or shake together the tamari, rice vinegar, toasted sesame oil, neutral oil, honey, grated ginger, and minced garlic until fully emulsified. Stir in the sesame seeds.
Optional Rice Sticks - Heat about 1 cup of avocado oil in a large wok or saucepan on medium high heat. Break apart the rice sticks and separate them into smaller pieces. Once oil is very hot place the rice stick in to get them to pop and make them crunchy. Once popped pull them out with tongs and set aside. Add this on top of the salad for the yummy crunch.
Assemble the Salad Base: In a large mixing bowl, combine the shredded cabbage, chopped romaine lettuce, julienned carrots, and sliced green onions.
Add Chicken & Dress: Add the shredded chicken to the bowl. Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Garnish & Serve: Divide the salad into bowls and top with toasted sliced almonds and extra sesame seeds immediately before serving to preserve crispness.