Summer is here and it’s time to enjoy beautiful and nutritious salads! Here is a Paleo, Whole30 recipe that you can make in advance and pack with you wherever you go because this salad is sturdy, and really fantastic!
Chinese Chicken Salad with Ginger Sesame Vinaigrette:
2 boneless chicken breasts, cooked, cooled and diced
1 mandarin orange, peeled (a quick option is to use canned mandarin oranges, look for them without added sugar)
1 head of romaine lettuce, chopped
1/3 head of purple cabbage, chopped
1/3 head of green cabbage, chopped
1 red pepper, sliced and chopped (omit to keep this recipe AIP, use a peeled and chopped carrot instead)
4 radishes, sliced in thin strips
Handful of fresh cilantro
1 scallion, minced
4 Tbs. olive or avocado oil
2 Tbs. sesame oil (omit to keep this recipe AIP)
1 Tbs. tomato paste (omit to keep this recipe AIP, use a whole carrot instead)
2 Tbs. coconut aminos
2 Tbs. apple cider vinegar
1″ piece of peeled, fresh ginger
1 tsp. sea salt
Black or white pepper to taste (omit to keep this recipe AIP)
Sprouted nuts or seeds of choice to top on salad (omit to keep this recipe AIP)
Add all of your salad ingredients to a large mixing bowl (It doesn’t matter what order everything gets added to the bowl. Just get it all in there).
Toss everything with salad spoons or a baker’s spatula.
Divide evening between 2-3 containers. This is a big salad so use big containers (it will make tossing the vinaigrette much easier).
If you are not taking this salad to-go, simple leave it in the bowl.
Add all vinaigrette ingredients to a blender and blend on medium-high until the ginger has been completely liquefied. It will be creamy.
Store vinaigrette in 2-3 small containers until ready to add to your salad (or store in one jar if you are not dividing the salad into lunches).
Sprinkle your salad with a tablespoon of sprouted nuts or seeds.