Asian chicken salad
Experience the bold flavors of this Asian-inspired chicken salad. With a harmonious blend of fresh ingredients and savory dressing, it's a culinary delight!
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
Instructions:
- Get a large serving platter ready
- Combine carrots, cabbage, lettuce, and bell peppers. Gently mix the ingredients together.
- Place leftover roasted chicken slices on top. Sprinkle fresh mint, almonds, and sesame seeds over the top.
- For the dressing: Mix oil, coconut aminos or gluten-free soy sauce, vinegar, and agave in a small bowl until well combined. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and savor the flavors.
- Tip: To brown the slivered almonds, lay them out in a single layer on a baking sheet in an oven preheated to 180 °C for 8 to 10 minutes until they turn a light golden color. Let them cool completely before using.
Summary:
- Calories: 1587 kcal
- Fat: 129 g
- Protein: 70 g
- Carbs: 45 g
- Potassium: 1820 mg
- Magnesium: 287 mg