Asian Chicken Salad
Category
Lunch
Servings
1
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Hayley Lucero
Follow Hayley Lucero (@realfoodwithaltitude) Asian Chicken Salad recipe with our organic, free-range chicken for the perfect start to a warm spring day. It's quick, paleo, and healthy!

Ingredients
-
1 chicken breast
1 box Jovial pasta
1 head cabbage, thinly sliced
1 cucumber, diced
1 bell pepper
1 large carrot, diced
1 bag snap peas, roughly chopped
4 green onions, thinly sliced
Cilantro, chopped
1/4 cup coconut aminos
1/4 cup rice wine vinegar
1/4 cup avocado oil
1 Tbsp tahini
1 tsp sriracha
1 Tbsp garlic, minced
1 tsp ginger powder
1/4 tsp red pepper flakes
Salt and pepper
Asian Dressing
Directions
Cook your chicken breast in your desired way - I use my Instant Pot and cook it for 13 minutes. You can also grill, bake, or sauté until your chicken is cooked through, Then shred of chop it.
Cook your pasta to the directions on the box, then rinse it with cold water so it doesn't cook your veggies in the salad.
Chop all your veggies and combine in a large mixing bowl.
Combine all the dressing ingredients in a mason jar or bowl. Whisk until combined.
Dress your salad and enjoy! If you are saving the salad for multiple meals, only dress when you are ready to eat.