Asian Chicken Salad

Source: paleomg.com
Course: Lunch
Preperation time: 20min
Cooking Time: 0min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 To Taste Salt 0 0 0 0 0 0 0 0
1 Teaspoon Dijon Mustard(s) 0 0 0 0 0 0 1 1
2/3 cup Avocado Oil 0 0 0 0 36 36 318 318
1 1/2 Pound(s) Chicken, Cooked and Chopped 53 53 0 0 6 6 281 281
1 To Taste Pepper 0 0 0 0 0 0 0 0
1 Teaspoon Garlic Powder 0 0 1 1 0 0 3 3
1/2 Teaspoon Coconut Aminos 0 0 0 0 0 0 0 0
1 Teaspoon Lemon Juice 0 0 0 0 0 0 0 0
1 Teaspoon Honey 0 0 1 1 0 0 5 5
1 Teaspoon Sriracha Hot Sauce 0 0 0 0 0 0 0 0
1 Small Carrot(s), Minced 0 0 1 1 0 0 5 5
3 Stalk(s) Celery, Diced 0 0 1 1 0 0 5 5
1 To Garnish Sliced Almonds 2 2 2 2 6 6 67 67
1 To Garnish Green Onion, Chopped 0 0 0 0 0 0 0 0
1/4 cup Red Cabbage, Thinly Sliced 0 0 0 0 0 0 2 2
1 Large Egg(s) 2 2 0 0 1 1 19 19
1/4 cup Green Cabbage, Thinly Sliced 0 0 0 0 0 0 1 1
1 Teaspoon Sesame Oil 0 0 0 0 1 1 10 10
1/4 cup White Onion, Thinly Sliced 0 0 1 1 0 0 4 4
Total: Approximate Nutrition Info, Per Serving: 58 9 50 721
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Instructions

For the salad

 

For the asian mayo

 

Instructions

 

  1. In a tall container, add egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Place your immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil.
  2. Then use a spoon to mix in sesame oil, sriracha, honey, and coconut aminos.
  3. Place in refrigerator to cool.
  4. While the mayo cools, mix together the chicken, cabbage, onion, carrot, and celery in a large bowl.
  5. Then place sliced almonds in a small skillet over medium heat to toast. The will just need to toast for about 5-7 minutes until slightly browned. And toasty. Mmmm.
  6. Add all of the mayo to the chicken salad ingredients and mix well.
  7. Garnish with toasted almonds and green onions.
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Notes


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