Asian Inspired Chicken Salad
Gluten-free and packed full of veggies makes the perfect summer meal.
Ingredients
- 1 Chicken breast Greensbury
- 1 box Jovial pasta
- 1 Head cabbage thinly sliced
- 1 Cucumber diced
- 1 Bell pepper I like Red
- 1 Large carrot diced
- 1 bag snap peas roughly chopped
- 4 Green onions thinly sliced
- Cilantro chopped
Asian Dressing
- ¼ cup Coconut aminos
- ¼ cup Rice wine vinegar
- ¼ cup Avocado oil
- 1 tablespoon Tahini
- 1 teaspoon Sriracha
- 1 tablespoon Garlic minced
- 1 teaspoon Ginger powder
- ¼ teaspoon Red pepper flakes
- Salt and pepper
Instructions
- Cook your chicken breast in your desired way- I use my InstantPot and cook it for 13 minutes. You can also grill, bake, or sautee until your chicken is cooked through. Then shred or chop it.
- Cook your pasta to the directions on the box, then rinse it with cold water so it doesn't cook your veggies in the salad.
- Chop all your veggies and combine in a large mixing bowl.
- Combine all the dressing ingredients in a mason jar or bowl. Whisk until combined.
- Dress your salad and enjoy! If you are saving the salad for multiple meals, only dress when you are ready to eat.
Notes
- If you really don't feel like cooking- use a rotisserie chicken.
- If you have no need to be gluten or grain-free, then use any pasta you like!
- For a Whole30- leave the pasta out, sub with jicama sticks, zoodles, or any other of your favorite veggie noodles.
- If you don't want to make a dressing- buy your favorite Asian flavored dressing to save you a few steps.
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
