Asian Chicken Salad

Asian Chicken Salad

Whole 30 + Paleo Friendly

Cook time: 20 minutes

Servings: 8

Ingredients

• 1 pound cooked chicken breast, shredded

• 4 cups coleslaw mix (or shredded cabbage)

• 2 cups broccoli florets, diced

• 1 red bell pepper, sliced thin

• 3 green onions, diced

• 1/4 cup sliced almonds

• 2 tablespoons cilantro, minced (optional)

Sauce:

• 1/2 cup coconut aminos (or soy sauce, tamari)

• 1/4 cup unseasoned rice vinegar

• 1/4 cup olive oil

• 4 teaspoons toasted sesame oil

• 2 teaspoon minced garlic

• 2 teaspoon fresh ginger, chopped

• 4 large pitted dates

Directions:

1. In a blender or food processor, blend all sauce ingredients.

2. In a large bowl, place all salad ingredients and sauce, toss to combine.

3. Serve immediately, or store in the fridge for up to 5 days.

Suggestions:

• Add or substitute vegetables to your liking

• Make a double batch of sauce to use on meats or fish

• Add sriracha to the sauce for an extra kick!