Craving a flavorful and refreshing salad that’s perfect for summer? Look no further than this Asian Chicken Chopped Salad, bursting with vibrant flavors and textures. This recipe is a Whole30, Paleo, and Keto-friendly masterpiece, packed with protein, healthy fats, and a delightful blend of Asian-inspired seasonings.
This salad is incredibly versatile and can be easily customized to your liking. Add your favorite veggies, adjust the spice level, and enjoy this delicious and healthy meal anytime! Get ready to experience a symphony of flavors with this Asian Chicken Chopped Salad!
INGREDIENTS
- 4 cups cole slaw mix (cabbage with shredded carrots)
- 1 cup shredded red cabbage
- 1/2 red bell pepper, thinly sliced
- 1 cup shredded chicken breast
- 1/4 cup slivered almonds
- 2 green onions, finely sliced
- 1 tablespoon sesame seeds (optional)
For the Asian Dressing:
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 3 large pitted dates (see note below)
INSTRUCTIONS
- To make the salad, combine all the salad ingredients in a large bowl or serving dish and toss well.
- For the dressing, blend all dressing ingredients in a small blender or food processor (a Magic Bullet works well). Blend until the dates are fully incorporated and the dressing reaches a slightly creamy texture.
- For the best flavor, toss the salad with the dressing just before serving.
NOTES
- If following a keto diet, omit the dates and substitute with your preferred sweetener.
Nutrition Information (per serving):
- Calories: 139 kcal
- Carbohydrates: 12g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 13mg
- Sodium: 229mg
- Potassium: 242mg
- Fiber: 2g
- Sugar: 8g
- Vitamin A: 435 IU
- Vitamin C: 29.4mg
- Calcium: 48mg
- Iron: 0.8mg
