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Asian Chicken Salad
Here’s a NEW super Zesty Asian chopped salad idea to keep things interesting throughout your week.
There’s a lot of tangy + crunchy flavor and texture happening in this salad, with just the right amount of sweetness thanks to those fresh orange segments.
Salty + Crunchy + Sweet combinations are so immensely satisfying to me! You too?
And to get all of those delicious flavors in a big bowl of fresh vegetables?! BONUS POINTS!
Give me ALL THE VEGGIES!!
This Slaw Salad is versatile, so feel free to use up whatever you have in your kitchen right now. It’ll turn out great!
Our ZESTY Asian-style dressing transforms your fresh veggies into a tangy bowl of goodness that you’ll actually CRAVE!
Cruciferous veggies such as cabbage, are loaded with fiber, folate, vitamin C, E, K.
Vegetables help you feel satisfied and full, while keeping your blood sugar stable!
➡️ So what’s the deal with Coconut Aminos?!
Several months ago we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the taste test:
I served each person 3 small bowls of brown rice sprinkled with:
The UNANIMOUS win for best taste was Coconut Aminos! Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.
Second place was a TIE between the remaining two options.
If you haven’t yet tried Coconut Aminos you’re truly missing out!
For the chicken:
- 1.5 lbs. chicken breast
- 1/2 tsp sea salt and
- 1/2 tsp peppercorns
- 1 bay leaf
For the Salad:
- 1 small green cabbage or Napa cabbage, thinly sliced
- 1/2 small red cabbage, thinly sliced
- 1 red bell pepper, chopped into matchsticks
- 4 green onions, thinly sliced
- 1 cup fresh parsley or cilantro leaves, separated from stems
- 2 large carrots, shredded or spiralized
- 2 medium ripe oranges or Mandarin oranges, peeled and cut into segments
- 1/4 cup sliced almonds
- 1 Tbsp sesame seeds, to garnish
For the Dressing:
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 2 Tbsps sesame oil, or avocado oil, or extra virgin olive oil
- 4 Tbsps rice vinegar
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
Whisk all the dressing ingredients to a small bowl and refrigerate until ready to use.
Place your chicken, salt, peppercorns, and bay leaf in a shallow pan and cover with water. Bring to a boil, then reduce heat and simmer uncovered for about 4-5 minutes.
Turn off heat, cover and allow the meat to rest in your covered pot for 15 minutes.
Once done, remove from the pan and shred chicken using two forks, then set your shredded chicken aside.
Meanwhile, prep all your veggies for the salad.
To assemble your salad, add chopped veggies to a large bowl as shown. Add in oranges and shredded chicken.
Drizzle the dressing over your salad, and toss well to evenly coat.
Sprinkle with sliced almonds and sesame seeds.
Refrigerate until well chilled for about 15-30 minutes.