Asian Chicken Chopped Salad (Whole30 Paleo)

Asian Chicken Chopped Salad (Whole30 Paleo) - a deliciously nutritious salad with a sweet and tangy Asian dressing, free of soy or sugar! | tastythin.com

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). 

Asian Chicken Chopped Salad (Whole30 Paleo) - a deliciously nutritious salad with a sweet and tangy Asian dressing, free of soy or sugar! | tastythin.com

 

Asian Chicken Chopped Salad (Whole30 Paleo) - a deliciously nutritious salad with a sweet and tangy Asian dressing, free of soy or sugar! | tastythin.com

5 from 3 votes
Asian Chicken Chopped Salad (Whole30 Paleo) - a deliciously nutritious salad with a sweet and tangy Asian dressing, free of soy or sugar! | tastythin.com
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Asian Chicken Chopped Salad (Whole30 Paleo)
Ingredients
  • 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)
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
Instructions
  1. For the salad, place all ingredients in a large bowl or serving dish and toss to combine.

  2. 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.

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10 Comments

  • Reply
    Stefanie
    April 3, 2017 at 9:30 pm

    This is so delicious!!!! Thank you for sharing! Curious if it keeps its crunch after the first day if you mix the dressing in with the salad?

    • Reply
      Nikki
      April 4, 2017 at 12:11 pm

      Thanks, Stefanie! If I’m going to do individual servings (like for lunch each day), I like to keep the dressing separate and mix it in when I’m ready to eat.

      • Reply
        Stefanie
        April 12, 2017 at 5:52 pm

        Thank you so much! It was delicious!

  • Reply
    Julia
    April 6, 2017 at 7:13 pm

    Made this tonight for dinner and it was AMAZING!!! I added in come cilantro and chopped snap peas because they were in the fridge. Delicious!

  • Reply
    Kristin
    April 8, 2017 at 9:31 am

    How many servings does this generally make?

    • Reply
      Nikki
      April 8, 2017 at 2:23 pm

      Hi Kristin,
      You should get about 8 one-cup servings. Enjoy!

  • Reply
    Anthony
    April 11, 2017 at 6:17 pm

    Do you happen to know the nutritional facts with this? Looks amazing and I want to be sure to account for it correctly in my log.

    • Reply
      Nikki
      April 12, 2017 at 7:03 pm

      Anthony – I use myfitnesspal for calculating nutritional facts on recipes…when I plug this into the app it comes to about 175 calories per one-cup serving. Hope that helps!

  • Reply
    Marci
    April 14, 2017 at 10:25 pm

    How many servings does this make? Want to make sure I have enough for my lunches next week?

    • Reply
      Nikki
      April 16, 2017 at 2:24 pm

      Hi Marci, the recipe makes about 8 cups. Happy meal prepping!

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