Asian Chicken Salad

Asian Chicken Salad
4 from 1 ratings
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 For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
  • 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
  1. Salad Directions
  2. 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.
  3. Dressing Directions
  4. 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.