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Asian Chicken Salad

Servings: 6

Ingredients

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

Instructions

  • 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.
  • Enjoy!