A healthy and satisfying Asian Sesame Chicken Salad ready in minutes using simple ingredients - fresh vegetables, herbs, and sesame ginger dressing. Whole 30 and Paleo compliant with no sugar or soy!
Combine oil, orange juice, vinegar, garlic, ginger, coconut aminos, fish sauce, and sesame oil in a 1 pint glass mason jar.
Secure the lid to the jar and shake to thoroughly combine ingredients. Set aside.
Sesame Asian Salad
In a very large bowl, combine all three types of cabbage, shredded carrots, cilantro, and green onions.
Add the chicken, toasted sesame seeds, and toasted almonds to the bowl. Toss to combine.
Drizzle salad with Asian sesame dressing and toss to coat. Serve immediately.
Store leftover dressing in the refrigerator for up to one week. Store leftover salad in an airtight container in the refrigerator for up to 2-3 days
Notes
I cheated and used packaged, shredded carrots.
To cook my chicken: Pound the chicken breasts between two sheets of plastic wrap until they were an even thickness. Sprinkle both sides with Chinese Five-Spice and cook in a skillet with olive oil until cooked through.
Pre-cooked or rotisserie chicken works really well in this salad as well if you are looking for an even faster meal.
If you know that you will have leftovers, serve the dressing on the side and store the leftover salad in an airtight container or zipper-top bag.
See recipe post for full list of modifications and FAQs.