Asian Chicken Salad

Asian Chicken Salad

  • *Poached chicken – cubed (about 3 ounces)
  • red cabbage
  • kale
  • spinach
  • carrot
  • mushrooms
  • avocado (only 1/8)
  • shallot
  • 1/2 tsp pumpkin seeds
  • 1/2 tsp sunflower seeds
  • mandarin oranges
  • a few chow mein noodles

Dressing:

  • **2 tablespoons soy sauce (or use coconut aminos)
  • 3 tablespoons rice wine vinegar
  • 1/2 tablespoon olive oil
  • 1/8 tsp sesame oil
  • 1-4 inches of ginger (freshly grated)
  • 1-2 cloves garlic (minced)
  • 1/4 tsp dried parsley
  • black pepper to taste

Go ahead and pile the veggies on – more of what you like, less of what you don’t. The only parts to measure out are the dressing ingredients, chicken, avocado, seeds & chow mein noodles.

Nutritional Value:

  • Serving Size: 1
  • CALORIES: 489
  • Fat: 24.9 g
  • Carbs: 29.4
  • Fiber: 7.4g
  • Protein m: 35.7 g
  • Calcium: 69%
  • Iron: 17.5%
  • Potassium: 1,059g
  • Vitamin A: 233%
  • Vitamin C: 110%

Notes:

* Make vegan by subbing 1/2 cup garbanzo beans for the chicken.

* * This does have a high sodium content due to soy sauce. Replace with coconut aminos to lower sodium value.

Published by Live Joyfully Well

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