Classic Paleo Asian Chicken Salad

Also a note on this recipe – traditionally, red cabbage is used in Asian chicken salad instead of red onion. However, I am not a fan of red cabbage, so I substituted red onion for extra tang and crunch. Please feel free to use the traditional cabbage instead. As it seems, the recipe is very customizable. Enjoy the refreshing light salad along with the warmer weather!

Classic Paleo Asian Chicken Salad

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Ingredients

1. 2 cooked diced chicken breasts
2. 4 cups romaine lettuce, chopped
3. 1/2 small red onion, thinly sliced
4. 1/3 cup carrots, julienned
5. 2 scallions, thinly sliced
6. 1/4 cup blanched almonds, sliced
7. Sesame seeds, optional

For the vinaigrette

1. 1 clove garlic, pressed
2. 3 tbsp apple cider vinegar
3. 2 tbsp orange juice
4. 1 tbsp honey
5. 2 tsp coconut aminos
6. 1 tsp sesame oil
7. 1 tsp freshly grated ginger
8. Dash of white pepper, optional

Instructions

1. Whisk together the ingredients for the vinaigrette in a small bowl. Set aside.
2. Add the chicken, lettuce, red onion, carrots, scallions, and almonds to a large salad bowl. Drizzle with the sesame vinaigrette and gently toss to coat. Serve immediately, sprinkled with sesame seeds if desired.

Notes

1. Servings: 4
2. Difficulty: Medium

By Rebecca Bohl (PaleoGrubs.com)