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Make It This Weekend: Asian Chicken Salad

Updated: Apr 30, 2019

Gluten free Dairy free Paleo Keto

There is nothing more delightful in the culinary world than simple and versatile. Take some time this weekend to enjoy this delish dish, that will possibly sway even the toughest critic.

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Asian Chicken Salad

Adapted from Clean Skin From Within Thai Chicken Salad

Prep 15 minutes

Cook Time 25 min - 1 ½ hours depending on type of chicken used

Serves 6 - 8


2 TBL fresh lime juice

1 inch fresh ginger root, grated

½ tsp Sea Salt

2 pounds cooked chicken (breast or whole roasted chicken), shredded

2 cups diced red cabbage

1 package shirataki noodles, cut into smaller pieces

3 TBL chopped walnuts or pecans

5 scallions, chopped

Large leaves from cabbage, collard greens OR a bed of leafy lettuce greens


In small bowl whisk together the EVOO, lime juice, rice vinegar, sesame oil, ginger, and salt.


In large bowl, mix together the cooled shredded chicken, cabbage, shirataki noodles, walnuts or pecans, and scallions, and hemp seeds.

Pour dressing salad over and mix together.

Wrap salad in larger lettuce leaves or serve over leafy greens.

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