Go Back

Asian-Inspired Chicken Salad

Servings 4
Author Rachael DeVaux



  • 2 large organic chicken breasts, grilled (or cooked to your preference)
  • 1/3 purple cabbage head
  • 1/3 green cabbage head
  • 1 romaine lettuce head
  • 1 cup cilantro
  • 3 carrots, peeled
  • 1 bunch green onions
  • 1/2 cup sliced almonds
  • 3 oranges, peeled


  • 3 tbsp extra virgin olive oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp tamari (or soy sauce of your choice)
  • 1 tbsp fresh ginger, peeled and grated
  • 1 tbsp sesame seeds, toasted
  • 1.5 tbsp raw honey
  • .5 tbsp minced garlic
  • 1 tsp rice vinegar
  • .5 tsp ground pepper
  • 1 tsp sea salt


  1. Once cooked, shred or slice the chicken into bite-sized pieces. Set aside.

  2. Heat a small skillet to medium heat. Toast the sliced almonds for 2 minutes, or until lightly toasted. Remove from heat and set aside.

  3. Finely chop the purple & green cabbage, the romaine, green onions and the cilantro. Add it to a large mixing bowl.

  4. Thinly slice the carrots into matchsticks, and the oranges into bite sized pieces. Add to bowl.

  5. In a small bowl, whisk together the dressing ingredients.

  6. Pour the dressing over the salad and toss well, until evenly coated. Add the chicken and almonds. Serve with sliced avocado. Enjoy!