RECIPE: No-Soy Asian Chicken Salad Recipe | Clean Eating
This one's for my dear friend Julie,
since she made the personal request.
But if the rest of you want,
you can make it too.
I like to share.
NO-SOY ASIAN CHICKEN SALAD
For the chicken marinade:
1 tablespoon olive oil
2 cloves garlic, crushed
1-inch piece ginger, grated
(unless you love the flavor of
ginger I would do WAY less than what this calls for --
it's a strong, strong
flavor. It is, however, very good for you, so if you like it, load it on)
1 teaspoon salt
2 boneless, skinless, organic chicken breasts
Instructions for marinade:
1. Mix all
ingredients
2. Marinate
chicken for at least 30 minutes
3. Saute
chicken 5 minutes on each side or until fully cooked
4. Chop into
cubes. Set aside.
For the salad:
Handful of baby arugula
Handful finely shredded green cabbage
Handful finely shredded purples cabbage sliced
Handful sunfower/daikon sprouts (my store had neither so you
can definitely do without)
1/2 cup snow peas, cut on angle
1 carrot, shredded
1 small daikon, shredded
1 Asian pear, cut in triangles
1/4 bunch cilantro, chopped
2 green onions, thinly sliced
Handful slivered almond and/or pine nuts, for garnish
For the salad dressing:
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
1 tablespoon lemon juice from lemon
1 teaspoon coconut nectar
Drizzle raw apple cider vinegar
Pinch of cayenne
Salt to taste
Final instructions:
1. Mix salad ingredients in bowl.
2. Mix dressing
separately and then add to bowl and toss
3. Add chicken.
4. Garnish with
slivered almonds/pine nuts
This really was delicious and one of our faves from week one!
Enjoy and let me know if you made it.