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 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Extra Virgin Olive Oil, Rice Vinegar, Coconut Aminos, Sea Salt, Ground Black Pepper, 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.