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.


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.


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