I was waiting my turn at the deli case the other day and saw an oriental chicken salad that looked really good, but it had those fried crispy noodles. I pulled out my phone and googled a Paleo version of the recipe and thought  I’d  experiment.  I derived it from a few a different Asian Chicken Salad recipes.  I think it turned out really good!


1 Head Napa Cabbage (sliced thin then cross-cut)
1/4 head Green Cabbage (sliced thin then cross-cut)
2-3 Large Carrots (peeled and shredded)
1/4 – 1/2 C Cilantro (chopped)
2 Tbsp Toasted Sesame Seeds
3-5 Green Onions (chopped, include the green & white parts)
2 Chicken Breasts
1/2 C Teriyaki Sauce
3 Tbsp Finely Chopped Ginger
1/8 C Avocado Oil
1/8 C Toasted Sesame Oil
1/4 C Red Chili Sauce
1/8 C Bragg’s Aminos
1/8 C Tamari
1/4 C Rice Vinegar
1 Tbsp Bragg’s Apple Cider Vinegar
1 Tsp Sriracha (more if you like it hot)
Sea Salt to Taste


  1. Marinate the chicken in the Teriyaki for 30 minutes. Cook however you like…. I grilled mine. Once cooked, set aside and allow to cool thoroughly.  Once cooled, cut in to small bites.
  2. Combine the cabbage, carrots, cilantro, chicken and sesame seeds.
  3.  In mixing bowl, briskly whisk together the onions, ginger and all the wet ingredients (vinegars, oils, sauces, etc).
  4. Mix 1/2 to 3/4 of dressing mixture with salad mix. Thoroughly combine to  make sure the dressing is distributed through out. Add remaining dressing incrementally until you have your desired consistency.
  5. Add salt to taste.

Optional ingredients to add to this Paleo Asian Chicken Salad would be chopped cashews or sliced almonds. If you don’t have avocado oil, use a good virgin olive oil instead.



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