Quick Asian Ginger Chicken Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 (14-ounce) bag coleslaw mix
02 -
6 ounces broccoli slaw or shredded carrots
03 -
2 cups chopped cooked chicken
04 -
3 green onions, thinly sliced
05 -
½ cup chopped fresh cilantro
06 -
⅔ cup salted cashews or peanuts
→ Ginger Dressing
07 -
2 tablespoons lime juice (about 1 lime)
08 -
1½ tablespoons fresh grated ginger
09 -
3 tablespoons rice vinegar
10 -
3 tablespoons honey
11 -
2 tablespoons gluten-free soy sauce
12 -
1 teaspoon sambal oelek or Asian chili sauce
13 -
6 tablespoons avocado oil or neutral-tasting oil
# Instructions:
01 -
In a large salad bowl, mix together the coleslaw mix, broccoli slaw, chicken, green onions, cilantro, and nuts.
02 -
Whisk together lime juice, grated ginger, rice vinegar, honey, soy sauce, sambal oelek, and oil in a measuring cup until well combined.
03 -
Pour dressing over the salad and toss well to combine. Serve right away or store in an airtight container in the fridge for up to 3 days.
# Notes:
01 -
Increase sambal oelek to 1 tablespoon for extra spiciness
02 -
Can substitute broccoli slaw with shredded carrots, kale, or brussels sprouts
03 -
For nut allergies, use sunflower seeds or crispy wonton strips instead
04 -
When using coconut aminos instead of soy sauce, add an extra tablespoon and adjust salt to taste