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
- 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.
- Combine the cabbage, carrots, cilantro, chicken and sesame seeds.
- In mixing bowl, briskly whisk together the onions, ginger and all the wet ingredients (vinegars, oils, sauces, etc).
- 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.
- 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.