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Asian Chicken Salad with Ginger Sesame Dressing

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Servings: 0

Ingredients

  • 2 cups napa cabbage thinly sliced
  • 2 cups romaine lettuce sliced
  • 1 cup radishes julienned (about 4 radishes)
  • 1 cup cooked quinoa
  • 1/2 cup roasted cashews roughly chopped
  • 2 cups cooked chicken shredded or sliced
  • 1 cup cucumber julienned
  • 1 avocado diced
  • 2 almond flour tortillas sliced into 1/2 in stripes
  • Fresh cilantro & basil leaves torn

Dressing:

  • 1 cloves garlic grated
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon sesame seeds
  • 2 tablespoons coconut aminos or tamari
  • 2 tablespoons avocado oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons sesame oil
  • 1 tablespoon honey
  • salt/pepper to taste

Instructions

  • Directions
    In a small saute pan, add avocado oil to coat the bottom. Heat over medium. Once the oil is hot and shimmering, add the tortilla strips and toss to coat evenly, stirring often until golden brown. Transfer to a paper towel lined plate and season with salt.
  • In a large salad bowl, combine the napa cabbage, romaine lettuce, radishes, quinoa, roasted cashews, chicken, cucumber, avocado, tortilla strips, fresh cilantro leaves, and fresh basil leaves.
  • In a small bowl or jar, whisk together the garlic, ginger, sesame seeds, coconut aminos, avocado oil, rice wine vinegar, sesame oil, and honey to make the dressing. Taste and adjust seasoning.
  • Pour the dressing over the salad and toss everything together until well coated. Garnish with more fresh cilantro and basil and enjoy!