Asian Sesame Chicken Salad
Try this Asian Sesame Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 cup shredded carrots
- salad
- 1/2 cup coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons grated fresh ginger
- 2 cups chopped cooked chicken
- 1/4 cup fresh squeezed orange juice
- 4 cups napa cabbage (chopped or shredded)
- 4 cups green cabbage (chopped or shredded)
- 1 cup red cabbage (chopped or shredded)
- 1/2 chopped cilantro
- 5 green onions (sliced)
- 1/2 cup sliced almonds (toasted)
- 1/4 cup toasted sesame seeds
- asian orange-ginger dressing
- 3/4 cups light olive oil
- 1/3 cup rice or balsamic vinegar
- 3 large cloves fresh ginger (pressed or finely minced)
- 1 tablespoon fish sauce (i used red boat)
- Carbohydrate 13.0657116708195 g
- Cholesterol 62.3 mg
- Fat 66.1645001438398 g
- Fiber 3.31349997030451 g
- Protein 23.6680633335325 g
- Saturated Fat 9.91726851997482 g
- Serving Size 1 1 Serving (242g)
- Sodium 97.0759166739339 mg
- Sugar 9.75221170051495 g
- Trans Fat 2.76170600437191 g
- Calories 735 calories
Combine oil, orange juice, vinegar, garlic, ginger, coconut aminos, fish sauce, and sesame oil in a 1 pint glass jar.Secure the lid to the jar and shake to thoroughly combine ingredients. Set aside.In a very large bowl, combine all of the cabbages, carrots, cilantro, and green onions.Add the chicken, toasted sesame seeds, and toasted almonds to the bowl. Toss to combine.Drizzle salad with Asian Orange-Ginger Dressing and toss to coat. Serve immediately.Store Dressing in the refrigerator for up to one week.
