Asian Chicken Salad

This is one of my favorite salads at restaurants but the dressing is usually full of unhealthier oils like canola oil and sodium. Instead, I threw together a healthier option made with coconut aminos, or basically the sap from a coconut tree, that is an alternative to traditional soy sauce. I mixed this with olive oil, a little apple cider vinegar (which is also great for the gut as it helps disrupt biofilms or digestive plaque), lime, and sea salt. This makes for a perfect light and refreshing Asian Chicken Salad!

INGREDIENTS

  • 1C shredded chicken

  • 1-2C napa cabbage, shredded

  • 1C arugula

  • 1/2C broccoli, chopped

  • 1C carrots, shredded

  • 2TBS sesame seeds

  • 1/4C mandarin oranges

Dressing

  • 2TBS coconut aminos

  • 1/2 lime, juice + zest

  • 1TBS apple cider vinegar

  • 3TBS olive oil

  • Pinch of sea salt

  1. Combine veggies in a large mixing bowl and toss until mixed.

  2. In a separate bowl, whisk dressing ingredients until combined.

  3. Coat salad in dressing and mix well. Enjoy!

DOWNLOAD RECIPE