Asian Chicken Salad

Hubs and I have been in a bit of a dinner rut lately and spending way too many nits defaulting to the local Mexican restaurant for our evening sustenance/post workout refueling. There are many reasons why making this a habit has been bad! Sadly, after all the holidays and my unpredictable travel schedule, I haven’t had the time or capacity to deal with it. Until the last week or so.

I finally sat down to come up with a list of dinners that both D and I can make without too much of a production and still falls into the “foods D will eat” category. Having an extremely picky husband has been a challenge for the foodie in me!

We all have our favorite recipes Mom made. For me, high on the list was this amazing salad. Since we all went Gluten Free, and now Paleo, it needed a few tweaks. The original recipe called for crispy wonton strips and sugar – both no no’s. The problem is, the sweet dressing and crunchiness in the salad is what really makes it awesome. After consulting with Mom (who is also GF and having the same dilemma) I added a few substitutions, crossed my fingers and tried the recipe again.



1/2 chopped cabbage (I used 2 bags of the preshredded from Trader Joes and 1 would have been enough)
2 green onions, chopped
3-4 celery stalks
1-2 carrots
1 leek
2-3 chicken breasts, grilled
1/2 C slivered almonds
1/2 C olive oil
1/2 C red wine vinegar
1-2 TBs truvia or coconut sugar
1-2 TBs crushed garlic
Sesame seeds
Salt & pepper
Wine in photo – optional but encouraged


Chop up cabbage, carrots, celery and leek in food processor. Make sure to use the correct blade or you may end up with “riced” salad like I did the last time I tried this. Chop up onions and add to salad. Toast almonds at 400 for 8-10 min, or until they become fragrant. Combine olive oil, vinegar, truvia/sugar, garlic, sesame seeds and S&P in a blender and process for a few seconds. Play around with the ratios and adjust to taste. I tend to add more garlic and vinegar but if you prefer sweeter add more truvia. There isn’t a wrong way to make this. Chop up the chicken and throw it all together!


Verdict? This one’s a winner! When I was a kid there was never leftovers and we both definitely helped ourselves to another serving with this version! If you do find yourself with leftovers, this will still be good a day or so later even with dressing. After two full days the cabbage will give in to sogginess, but I doubt this salad will last that long!

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s