Description
Enjoy a crunchy and flavorful Paleo Chinese Chicken Salad that’s perfect for any meal! Try it today for a healthy twist on tradition.
Ingredients
Scale
- 3 medjool dates (pitted and softened if necessary by soaking in very hot water for 5 minutes)
- 1/4 cup almond butter
- 3 Tbsp coconut aminos
- 1 Tbsp sesame oil
- 1/2 inch fresh ginger (peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 2 Tbsp rice vinegar (or apple cider vinegar)
- 2 cups slaw mix
- 1 cup purple cabbage (shredded)
- 1 bunch scallions (green and white parts, thinly sliced)
- 3/4 cup raw cashews (or almonds, chopped)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup mandarin oranges
- 2 Tbsp avocado oil (ghee or coconut oil)
- 1 1/2 lbs chicken thighs (boneless and skinless)
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- Sea salt and black pepper
Instructions
- Prepare the dressing by blending softened medjool dates, almond butter, coconut aminos, sesame oil, ginger, garlic, and rice vinegar until smooth.
- Cook seasoned chicken thighs in avocado oil over medium heat for 6-7 minutes on each side or until fully cooked. Let rest before slicing.
- In a large bowl, combine slaw mix, cabbage, scallions, nuts, cilantro, and mandarin oranges. Top with sliced chicken and drizzle with dressing. Toss to combine.
- Serve immediately or refrigerate for up to one day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 10g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 110mg