Asian Chicken Salad
Eating both healthy fats and proteins helps you feel more satisfied, making it easier for you to avoid hunger-related snacking and overeating. This fresh salad boasts healthy fats from oils, nuts and avocado, as well as protein from chicken.
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Ingredients
Dressing
- ¼ cup avocado oil
- 3 cloves garlic, minced
- 2 tbsp minced fresh ginger
- 2 green onions, white and light green parts, sliced
- ¼ cup fresh lime juice
- ⅓ cup smooth almond butter
- 3 tbsp coconut aminos
- 1 tbsp toasted sesame oil
- 1 tsp sea salt
- ½ tsp ground black pepper
Salad
- 5 cups shredded napa cabbage
- 2 carrots, shredded
- 1 red bell pepper, cut into thin strips
- 2 stalks celery, sliced
- 1 rotisserie chicken, meat removed and shredded
- 1 avocado, peeled, pitted and diced
- 3 tbsp sliced unsalted almonds, toasted
- 3 tbsp chopped fresh cilantro
- sriracha, optional
Preparation
1. Prepare dressing: In a small skillet, combine oil, garlic, ginger and onions; place over low heat and cook until mixture sizzles. Sauté 30 seconds, then transfer to a small food processor. Add remaining dressing ingredients plus 1 to 2 tbsp water; process until smooth.
2. In a large bowl, combine cabbage, carrots, bell pepper, celery and chicken. Add ½ cup dressing; toss to coat. If desired, add more dressing and toss again. Divide among plates; top with avocado, almonds and cilantro. Serve sriracha on the side.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 439
- Carbohydrate Content 18 g
- Cholesterol Content 55 mg
- Fat Content 39 g
- Fiber Content 6 g
- Protein Content 21 g
- Saturated Fat Content 6 g
- Sodium Content 874 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 21 g
- Polyunsaturated Fat Content 8 g