Asian Chicken Salad
Asian Chicken Salad
I made this Asian Chicken Salad using leftover chicken breast and we enjoyed it so much I used this salad for a recipe when teaching my Cook Once - Meals all Week class at Glastonbury High School.
This is also a great Paleo recipe and Gluten Free! Enjoy
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Servings
4
Ingredients
- 1 large carrot, peeled and julienne
- 2 cup romaine lettuce, thinly shredded
- 1 tablespoon toasted white or black sesame seeds
- 1/2 red bell pepper, thinly sliced (abot 1/2 cup)
- 2 cup left over roasted chicken
- 1/2 cup slivered almonds, toasted
- 2 tablespoon fresh mint leaves
- 2 cup nappa cabbage, thinly shredded
- 1/4 cup olive oil or peanut oil
- 2 tablespoon rice vinegar
- 1/2 teaspoon agave
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoon coconut aminos or gluten free soy sauce
Directions
- Salad Directions
- Prepare a large serving platter. Add carrots, cabbage, lettuce and bell peppers. Lightly toss ingredients together. Top with leftover roasted chicken, sliced. Add fresh mint and almonds and sesame seeds.
- Dressing Directions
- In a small bowl, whisk together the oil, coconut aminos/gluten free soy sauce, vinegar, and agave until all ingredients are combined well. Season with salt and pepper then taste. Pour the dressing over the salad and Enjoy.