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
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.