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 7 months ago Updated 7 months ago

Missing nutrition data for: Rice Vinegar, Coconut Aminos, Sea Salt, Romaine, Shredded Green Cabbage, Shredded Carrots, Sliced Almonds, Toasted Sesame Seeds

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.

Per serving incomplete

11084

Cal

33g

Carbs

1274g

Fat

27g

Protein

Carbs 1%

Fat 98%

Protein 1%