a family well fed

Asian Chicken Chopped Salad

Tiffiny Sheyda
asian salad.jpg

I love to eat colorful food.  There is something about the vibrant variety of colors and textures that make eating an experience, not just a chore.  

This recipe is one of those.  One I could probably eat every day of the week, and one that is healthy enough to justify just such an indulgence.

Even the boys loved it.  And honestly, what better seal of approval could one ask for?

Feel free to adjust the ingredients to your liking, or what is available in your fridge at the time!

2 cups chopped or shredded cooked chicken
3 tablespoons coconut aminos, soy or Tamari sauce
2 tablespoons coconut vinegar, or apple cider vinegar
2 tablespoons extra virgin olive oil or coconut oil
coarse sea salt, to taste
ground black pepper, to taste

1 cup red cabbage
1 carrot
1 head romaine lettuce
4 green onions
1/2 pound snow peas, optional
1/2 cup sliced almonds
3 tablespoons sesame seeds

For the Dressing: 
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1/4 cup avocado oil (or use olive or coconut oil)
3 tablespoons raw honey
2 tablespoons vinegar ( I like apple cider or coconut, but use what you have)
1 tablespoon soy sauce (I used Tamari but you can use coconut aminos as well)
1 teaspoon sesame oil
red pepper flake to taste, or your favorite hot sauce
coarse sea salt, to taste
ground black pepper, to taste

 

1.  Toss chicken in soy sauce, vinegar and oil.  Season with salt and pepper to taste.

2. Shred or chop cabbage, carrots and lettuce.  Slice snow peas and green onions diagonally in bite sized pieces.

3. Toast sesame and almonds  in a dry skillet tossing gently until lightly toasted, and toss with cabbage mixture.

4.  Make dressing.  Combine all ingredients in a bowl and whisk together until blended.  Season with salt and pepper to taste. 

5. Combine dressing and cabbage mixture and plate as desired.  

*Adapted from a recipe in Real Plans