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Asian Chicken Salad

PrimalGourmet
  • minutes
  • Serves 4

INGREDIENTS

2

shredded leftover roasted chicken breasts (sub dark chicken meat if that's all you have)

1/2

head purple cabbage shaved

1/2

head napa cabbage shaved

2

med-sized carrots julienned

1 cup

snow peas left whole

1 cup

fresh cilantro leaves torn

12

sprigs fresh mint torn

12

sprigs fresh Thai basil torn

3

green onions finely sliced on bias (for garnish)

1

red chili pepper finely sliced on bias (for garnish)

1 handful

roasted almonds (for garnish)

kosher salt

black pepepr

1 cup

Whole30/Paleo compliant Mayonaise

3 tbsp

rice wine vinegar

3 tbsp

coconut aminos

1 1/2 tbsp

toasted sesame oil

1 tsp

fresh ginger (finely grated)

1 tsp

fresh garlic (finely grated)

1 1/2 tbsp

maple syrup (*omit if whole30)

1 dash

compliant fish sauce (such as Red Boat)

1 dash

fish sauce compliant