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!
Ingredients
- 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