Zesty Asian Chicken Salad

Our Asian Chicken Salad recipe is healthy, easy AND gluten-free! Using coconut aminos instead of soy in the dressing results in the same tangy flavors without the gluten. Fresh ginger and garlic add a zesty kick, while sweet California Prunes bring balance to this fresh salad. This is one crowd-pleaser!

How to make Asian Chicken Salad

The first step to making this Asian Chicken Salad is making the marinade/dressing. You’ll use about 1/3 of the dressing to marinate the chicken, reserve the rest to use for the dressing. Let the chicken marinate for an hour, then grill the chicken. While the chicken is grilling, chop your vegetables and add them to a large bowl. Finally, chop the chicken, pour the dressing on top, and toss thoroughly. Delicious!

Zesty Asian Chicken Salad

Coconut aminos give this Asian-style chicken salad the flavor of soy without the gluten. Fresh ginger and garlic add a zesty kick, while the sweetness of prunes balances it out. This one is a crowd-pleaser! 

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Entree, Lunch, Soup & Salad

Cuisine Quick & Easy

Servings 4

Calories 210 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/3 cup rice vinegar
• 1/4 cup Coconut Aminos
• 2 TBSP honey
• 2 TBSP chopped cilantro
• 1 TBSP finely chopped fresh ginger
• 1 clove garlic finely chopped
• 1/2 tsp sesame oil
• 1/2 tsp crushed red pepper
• 4 boneless skinless chicken breast halves (about 4 ounces each)
• 2 cups broccoli florets
• 1 cup shredded carrots
• 1 red bell pepper cut into 1 ½- inch- long matchsticks
• 1 cup about 6 ounces halved pitted Prunes
• 3 green onions sliced
• 1 1/2 cups shredded cabbage purple or green

Instructions

 

• In small bowl, combine vinegar, coconut aminos, honey, cilantro, ginger, garlic, sesame oil and crushed red pepper.
• Pour 1/3 of the marinade mixture over chicken in plastic bag. Refrigerate 30 minutes; turning bag occasionally. In large bowl, place broccoli, carrots, bell pepper, Prunes and green onions. Toss with remaining marinade mixture to coat completely; let stand 30 minutes.
• Remove chicken from plastic bag; discard marinade from chicken.
• Grill chicken over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 10 to 15 minutes or until chicken is no longer pink in center, turning once.
• Chop chicken into bite sized pieces and toss into salad.

Notes

Great served room temperature or cold. For more salad recipes, visit our Recipe page here.

Nutrition

Calories: 210kcalCarbohydrates: 50gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 390mgPotassium: 722mgFiber: 7gSugar: 30gVitamin A: 7104IUVitamin C: 93mgCalcium: 74mgIron: 1mg

Keyword chicken salad, chinese chicken salad

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