Chinese Chicken Chop Salad

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Servings: 4 Prep: 25 min Dairy Free GAPS Gluten Free Low Carb Paleo Entree Salad Homestyle Kids No Leftover Added 3 months ago Updated 3 months ago

Ingredients

For the dressing: 1 inch fresh ginger 1 teaspoon minced garlic ¼ cup extra virgin olive oil 3 tablespoons honey 2 tablespoons rice vinegar 1 tablespoon coconut aminos 1 teaspoon sesame oil 2 teaspoons sriracha, optional sea salt, to taste ground black pepper, to taste For the salad: 1 pound cooked chicken 1 head romaine 4 green onions ½ pound snow peas 3 tablespoons coconut aminos 2 tablespoons rice wine vinegar 2 tablespoons extra virgin olive oil ¾ teaspoon sea salt, or to taste ground black pepper, to taste 1 cup shredded green cabbage ½ cup shredded carrots ½ cup sliced almonds 2 tablespoons toasted sesame seeds

Instructions

1. For the dressing: Grate ginger.

2. Combine all ingredients.

3. For the salad: Shred chicken. Tear lettuce into bite-sized pieces. Slice green onions and snow peas on the diagonal.

4. Combine chicken, coconut aminos, rice wine vinegar, olive oil, salt, and pepper.

5. In a large bowl combine dressed chicken, romaine, cabbage, green onions, snow peas, carrot, and dressing.

6. In a dry pan over medium heat, add almonds and toss gently until lightly toasted. Add to bowl with veggies.

7. Toss salad well. Serve garnished with sesame seeds.