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
Asian Dressing
- 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
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.