International•healthy
Asian Chicken Salad
Sorry for the lack of updates lately. I've been super busy with developing a whole lot of new recipes for Cookit, sponsors, and keeping myself busy with mother-ing too. I'm trying to get things sorted before we take our big long vacay. A much needed one to disconnect from the cyber world and truly bond
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken breast
- 150 white cabbage (shredded)
- 100 g purple cabbage (shredded)
- 80 g carrot (shredded)
- 2 tsp sesame seeds
- 2 tbsp chopped spring onions
- 2 tbsp chopped cilantro
- 1 tbsp coconut aminos or soy sauce if not whole30
- 2 tsp fish sauce
- 1 tsp rice vinegar (I like Mizkan brand)
- 2 tbsp orange juice (freshly squeeze)
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp grated ginger
- Salt & Black pepper to taste
Instructions
- 1
Mix all the ingredients for dressing in a bowl.
- 2
Bring a pot of water to boil, season with salt, and cook chicken. About 8 minutes.
- 3
Shred chicken with 2 forks.
- 4
In a bowl, add chicken, carrot, cabbages, sesame seed, spring onions, cilantro, and pour dressing over.
- 5
Toss to coat and serve.