Whole30 Asian Chicken Salad
Elevate your meal prep with this vibrant and healthy Whole30 Asian Chicken Salad, a perfect balance of bold flavors and nutritious ingredients! Packed with tender, perfectly seasoned chicken breasts, crisp mixed salad greens, and colorful veggies like bell peppers, carrots, and cucumbers, this dish is as visually appealing as it is delicious. The zesty, homemade dressing made with coconut aminos, fresh lime juice, and grated ginger adds a delectable umami kick, all while being Whole30-compliant. Garnished with toasted sesame seeds and fresh cilantro, this salad is a quick and wholesome option, ready in just 30 minutes. Ideal for busy weeknights or as a refreshing lunch, this gluten-free, dairy-free delight is a must-try for anyone craving a clean, Asian-inspired twist on the classic chicken salad.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar (Whole30-compliant)
- 1 tablespoon sesame oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 6 cups mixed salad greens
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 0.5 medium cucumber, thinly sliced
- 2 stalks green onions, chopped
- 0.5 cup fresh cilantro leaves, chopped
- 1 tablespoon toasted sesame seeds
- 1 tablespoon avocado oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the dressing. In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, lime juice, grated ginger, and minced garlic. Set aside.
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet over medium heat, add avocado oil. Once hot, add the chicken breasts and cook for about 7-8 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and let it rest for a few minutes. Then, slice into thin strips.
In a large mixing bowl, combine mixed salad greens, red bell pepper, julienned carrot, sliced cucumber, chopped green onions, and cilantro.
Add the sliced chicken to the salad mixture and toss gently to combine.
Drizzle the prepared dressing over the salad and toss again until all ingredients are well coated.
Sprinkle toasted sesame seeds on top of the salad for garnish.
Serve immediately and enjoy a fresh, Whole30-compliant Asian Chicken Salad.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 28.3 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2832 mg | 60% | |
*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.
