Asian Chicken Chopped Salad (Whole30 Paleo) – a deliciously nutritious salad with a sweet and tangy Asian dressing, free of soy or sugar!
One week into our January round of Whole30 and we are going strong! We’re eating super delicious and satisfying food everyday and my cravings for naughty treats have been minimal. Even my husband, who was a hard sell, is sticking to the plan with few complaints.
Inspired by the Asian Sesame Chicken Salad in the new Whole30 Cookbook (highly recommend, review coming soon!!), this recipe is an excellent addition to any Whole30 or Paleo meal plan. The salad is full of crunchy good-for-you veggies and the dressing is just the right amount of sweet and tangy. It totally hits the spot if you’re having cravings for Asian food! I made this at the beginning of the week and have been eating it for lunch with this Butternut Squash Bisque. It’s also great as a stand alone Whole30 meal, complete with servings of protein (chicken), veggies (cabbage and peppers), and healthy fats (almonds and dressing).
- 4 cups cole slaw mix (cabbage with shredded carrots)
- 1 cup shredded red cabbage
- 1/2 red bell pepper, sliced thin
- 1 cup shredded chicken breast
- 1/4 cup slivered almonds
- 2 green onions, finely sliced
- 1 Tablespoon sesame seeds (optional)
- 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
For the salad, place all ingredients in a large bowl or serving dish and toss to combine.
For the dressing, combine all ingredients in a small blender or food processor (I used my Magic Bullet.) Process until dates are completely ground and dressing is a slightly creamy texture.
Best when salad and dressing are combined just before eating.