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
Continue After Advertisement
Ingredients
-
1
Large carrot, peeled and julienned
-
2 cups
Nappa cabbage, thinly shredded
-
2 cups
Romaine lettuce, thinly shredded
-
1/2
Red bell pepper, thinly sliced (about 1/2 cup)
-
2 cups
Leftover roasted chicken
-
2 tablespoons
Fresh mint leaves
-
1/2 cup
Slivered almonds, toasted
-
1 tablespoon
Toasted white or black sesame seeds
-
1/4 cup
Olive oil or peanut oil
-
2 tablespoons
coconut aminos or gluten free soy sauce
-
2 tablespoons
Rice vinegar
-
1/2 teaspoon
Agave
-
1 teaspoon
Sea salt
-
1/2 teaspoon
Freshly ground pepper
Directions
-
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.
-
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.
-
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.
See what other Food52ers are saying.