Author Notes
I made this Asian Chicken Salad using leftover chicken breast and we enjoyed it so much I used this salad for a recipe when teaching my Cook Once – Meals all Week class at Glastonbury High School.
This is also a great Paleo recipe and Gluten Free! Enjoy —Cindy Anschutz
Ingredients
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1
Large carrot, peeled and julienned
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2 cups
Nappa cabbage, thinly shredded
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2 cups
Romaine lettuce, thinly shredded
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1/2
Red bell pepper, thinly sliced (about 1/2 cup)
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2 cups
Leftover roasted chicken
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2 tablespoons
Fresh mint leaves
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1/2 cup
Slivered almonds, toasted
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1 tablespoon
Toasted white or black sesame seeds
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1/4 cup
Olive oil or peanut oil
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2 tablespoons
coconut aminos or gluten free soy sauce
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2 tablespoons
Rice vinegar
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1/2 teaspoon
Agave
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1 teaspoon
Sea salt
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1/2 teaspoon
Freshly ground pepper
Directions
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Prepare a large serving platter
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Add carrots, cabbage, lettuce and bell peppers. Lightly toss ingredients together.
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Top with leftover roasted chicken, sliced. Add fresh mint and almonds and sesame seeds.
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Dressing directions:
In a small bowl, whisk together the oil, coconut aminos/gluten free soy sauce, vinegar, and agave until all ingredients are combined well. Season with salt and pepper then taste.
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Pour the dressing over the salad and Enjoy.
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Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet in a preheated oven of 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.
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