Asian Chopped Chicken Salad

A chicken salad bursting with flavor. Call it Paleo if you want, but only real foods are used in this recipe. To make this recipe truly Paleo, use pasture raised free range chicken.

Yields 4-6 servings

Asian Chopped Chicken Salad
Save RecipeSave Recipe
Recipe Image

Ingredients

    FOR THE CHICKEN
  • 1 uncooked whole chicken (I used a 3-4lbs chicken)
  • 1 onion, peeled and rough chopped
  • 1/2 TBSP fresh grated garlic
  • 1/2 TBSP italian seasoning or fresh herbs of choice
  • FOR THE SALAD
  • 2 cups green cabbage, chopped
  • 1 cup red cabbage, chopped
  • 1 cup shredded or chopped carrots
  • 6 green onions, chopped fine
  • mandarin oranges
  • FOR THE DRESSING
  • 4 TBSP coconut aminos
  • 2 TBSP rice vinegar
  • 4 TBSP olive oil
  • 1 inch of ginger root grated
  • 1/4 cup cilantro
  • 3 medjool dates

Instructions

    PREPARE THE CHICKEN
  1. Add chopped onion to the bottom of the crockpot and add chicken on top. Season with garlic and italian seasoning.
  2. Cook on low for 7-8 hours or until chicken is falling off of the bone.
  3. Remove chicken from the crockpot and remove all the chicken meat from the carcass. Set aside chicken until your salad is ready.
  4. PREPARE THE SALAD AND DRESSING
  5. Add all chopped ingredients (minus oranges) to a bowl. Next, add all ingredients for dressing to a blender and blend until smooth. Serve with chicken and oranges
  6. BONUS
  7. Add the chicken carcass back to the crockpot once you have removed the meat and simmer on low with the onions and juices from the cooking. This can be simmered for 12+ hour to create chicken bone broth. Store in a jar in the fridge once finished.
7.8.1.2
21
https://myownkindofhealthy.com/asian-chopped-chicken-salad/

Leave a Reply