Asian Chicken Salad
Yes, I really am adding Granny Smith apples to all my salads. Try it!
Servings: 4
Ingredients
For the dressing:
- 3 tablespoons fresh lime juice
- 1/4 cup avocado oil
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown rice vinegar
- 1 tablespoon granulated sugar
- 2 cloves garlic minced
- 1 teaspoon gochugaru + more if desired
For the salad:
- 4 to 5 cups romaine lettuce chopped or shredded
- 2 to 3 cups Napa cabbage chopped or shredded
- cucumbers chopped or julienned
- 1 large carrot chopped or julienned
- 1/2 red onion sliced thin
- 1/2 Granny Smith apple sliced thin and chopped
- 1 large red bell pepper sliced thin and chopped
- 2 to 3 large cooked chicken breasts* sliced
- cilantro for garnish, if desired
- peanuts or pecans chopped for garnish
- lime wedges for serving
Instructions
For the dressing:
- Whisk together all of the ingredients. Taste and adjust any ingredients as needed. Set aside as you chop and prep your salad.
For the salad:
- Place all salad ingredients into a large mixing bowl and toss together. If serving right away, pour the dressing over the salad and toss again. (If you are not going to finish the entire salad in one sitting, don't dress the salad with the dressing; just serve the dressing on the side and keep the salad undressed and fresh so you can store in the fridge.) Garnish salad, serve and enjoy!
Notes
*you can also use shredded rotisserie chickenÂ