Asian Chopped Chicken Salad

During summer I am always after new salad recipes. The feeling of eating something light, clean and flavoursome is just perfect for summer. This one is also easy to throw together and impressive enough to to make for dinner guests.

Asian Chopped Chicken Salad

Marinade:
3 Tbsp coconut aminos
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
salt and pepper to taste

1 x 275g cooked chicken breast
1/4 of a red cabbage
1 head of iceberg lettuce
1 large carrot
220g snow peas
4 spring onions
2 Tbsp sesame seeds
4 Tbsp sliced almonds

Dressing:
60ml extra virgin olive oil
3 Tbsp raw honey
1 Tbsp coconut aminos
2 Tbsp apple cider vinegar
1 clove of garlic, minced
1/2 Tbsp fresh ginger, grated
2 tsp Sriracha sauce

Method

• In a small bowl combine the marinade ingredients.
• Slice the chicken breast thinly
• Toss chicken through marinade and set aside while you prepare other ingredients.
• Now shred/julienne/thinly slice the cabbage, lettuce, carrot, snow peas and spring onions.
• Place them all into a large bow.
• In a dry pan lightly toast the sliced almonds and sesame seeds. Set aside to cool while you prepare the dressing.
• Combine all of the dressing ingredients and pour over the salad and toss to coat everything evenly.
• Now add the chicken with marinade and toasted nuts and seeds and toss together again.
• Serve and enjoy!

This really is a light and lovely meal, perfect for summer, but with enough flavour to please a crowd.

For an added element the second time I made this, I sprinkled some pork crackling I roasted on top for an added crunch.