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
Large carrot, peeled and julienned
Nappa cabbage, thinly shredded
Romaine lettuce, thinly shredded
Red bell pepper, thinly sliced (about 1/2 cup)
Leftover roasted chicken
Fresh mint leaves
Slivered almonds, toasted
Toasted white or black sesame seeds
Olive oil or peanut oil
coconut aminos or gluten free soy sauce
Freshly ground pepper
In This Recipe
Prepare a large serving platter
Add carrots, cabbage, lettuce and bell peppers. Lightly toss ingredients together.
Top with leftover roasted chicken, sliced. Add fresh mint and almonds and sesame seeds.
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.
Pour the dressing over the salad and Enjoy.
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.