Asian Chicken Salad (Paleo and Whole 30)


Happy Weekend! This veggie filled Asian Chicken Salad is quick to put together and perfect for you to take to the beach, on a picnic or to a pool party this weekend! To make it even quicker, pick up a rotisserie chicken and a large bag of coleslaw mix (discard dressing if it has it) then add the other ingredients. Enjoy! Note: Make this Whole 30 compliant by leaving out the coconut sugar or maple syrup.

Asian Chicken Salad
Author: Christi Flaherty
  • Crunch Factor
  • 1/2 cup sliced almonds
  • 2 tbsp sesame seeds
  • Salad
  • 8 cups shredded cabbage
  • 1/2 tsp salt
  • 1 tbsp rice wine (or apple cider) vinegar
  • juice of a lime
  • 1/2 red pepper, thinly sliced
  • 2 carrots, shredded
  • 1/2 bunch cilantro, chopped
  • 4 green onions, thinly sliced
  • 3 cups roasted (or rotisserie) chicken, shredded
  • Dressing:
  • 2 cloves garlic, minced
  • 2 tbsp coconut sugar or maple syrup
  • 2 tbsp sesame oil
  • 3 tbsp tamari sauce or coconut aminos
  • 1 tsp (or more) chili garlic paste or sriracha sauce, optional to make it spicy
  1. Place the almonds and sesame seeds in the oven to toast for about 10 minutes or until golden brown.
  2. Toss the cabbage with the salt, vinegar and lime juice. Squeeze for a minute then add the remaining salad ingredients.
  3. Mix together the dressing ingredients and pour over the salad. Toss well.
  4. Add toasted nuts just before serving.