Paleo Asian Chicken Salad
Discover the ultimate fusion of fresh flavors and wholesome nutrition with this Paleo Asian Chicken Salad! Perfectly grilled chicken breasts are infused with the vibrant flavors of garlic, ginger, and lemongrass in a savory coconut aminos marinade, creating a protein-packed centerpiece. Paired with crisp mixed greens, crunchy red bell pepper, carrot, and cucumber, and tossed with a zesty lime-based dressing sweetened with a hint of honey, this salad is a colorful and mouthwatering feast. Garnished with fresh cilantro, green onions, and toasted sesame seeds, it delivers irresistible textures and a light, tangy kick. Ready in just 35 minutes, this paleo-friendly recipe is ideal for meal prep or a quick, satisfying lunch or dinner that’s both nutritious and bursting with bold Asian-inspired flavors.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 0.25 cup coconut aminos
- 3 tablespoons avocado oil
- 1 stalk lemongrass
- 2 cloves garlic
- 1 tablespoon ginger
- 5 cups mixed salad greens
- 1 large red bell pepper
- 1 large carrot
- 1 medium cucumber
- 2 stalks green onions
- 0.5 cup cilantro leaves
- 1 whole lime
- 2 tablespoons toasted sesame seeds
- 1 tablespoon honey
- 0.5 teaspoon crushed red pepper flakes
Instructions
Finely mince the garlic and ginger, and cut the lemongrass into thin slices.
In a bowl, combine coconut aminos, 2 tablespoons of avocado oil, sliced lemongrass, minced garlic, and ginger, then mix well.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Make sure the chicken is well coated. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.
While the chicken is grilling, prepare the salad ingredients: thinly slice the red bell pepper, julienne the carrot, and slice the cucumber. Chop the green onions and cilantro leaves.
In a large salad bowl, combine mixed salad greens with the sliced red bell pepper, julienned carrot, cucumber slices, chopped green onions, and cilantro.
In a small bowl, whisk together the juice of the lime, remaining 1 tablespoon of avocado oil, honey, and crushed red pepper flakes to make the dressing.
Add the sliced grilled chicken to the salad and drizzle with the lime dressing. Toss gently to combine all the ingredients.
Sprinkle toasted sesame seeds on top of the salad for extra flavor and crunch.
Serve immediately and enjoy your fresh and nutritious Paleo Asian Chicken Salad.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 44.8 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3359 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
