Asian Grilled Chicken Salad

23 30 573
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 3
Asian Grilled Chicken Salad
Health Highlights
Enjoy a marinated and grilled chicken over an Asian inspired salad and topped with a flavorful dressing.

Ingredients


227 gm Chicken breast, boneless, skinless
2 tbsp Liquid aminos
2 tbsp Extra virgin olive oil (light)
1 tsp Ginger root (fresh; (grated)
1 tsp Garlic (grated)
1 tsp Sesame oil (toasted)
1 fruit Lime (zest and juice of)
4 cup Green cabbage (napa; (shredded)
1/2 cup Red cabbage (red; (finely shredded)
1/4 cup Yellow bell pepper ((sliced thin))
2 tbsp Almonds, raw (sliced; (toasted))
1 tbsp Green onion (sliced)
1 tbsp Sesame seeds (Optional:)
2 tbsp Liquid aminos
1/4 cup Avocado oil
1 tsp Sesame oil (toasted)
1 tbsp Rice wine vinegar
1/2 tbsp Ginger root (fresh; (grated)
1 tsp Garlic (grated)
1 tbsp Cilantro (coriander) (fresh; (chopped))
1/4 cup Apricot jam (preserve) (sugar-free - or peach)
3 tsp Swerve Sweetener, confectioners
1/2 fruit Lime (Juice of)

Instructions


  1. TO GRILL THE ASIAN MARINATED CHICKEN

    1. Add “for the chicken” ingredients to a small mixing bowl. Whisk until well combined. Add the chicken into a food storage bag and pour the marinade over the top. Seal up the bag and refrigerate for 24 hours or at least overnight (the longer, the better).
    2. Remove the chicken from the bag and allow to sit at room temperature for several minutes while you heat up your grill. The chicken should have soaked up most of the marinade, which you can discard.
    3. Grill the chicken for about 7-10 minutes on each side, depending on the thickness. Once they reach at least 165F, they are done. I recommend using a meat thermometer to make sure it's cooked through. Take them off the grill and allow them to rest for 10 minutes before slicing them, while you prepare the salad.

  2. TO MAKE THE ASIAN DRESSING

    1. Add all of the dressing ingredients into the bowl of a mini chopper.
    2. Blend until well combined and emulsified. Taste the dressing to see if you’d like to add more sweetener, then add a teaspoon at a time, if needed. Three teaspoons was just the right amount for me. Set the dressing aside while you make the salad.

  3. TO ASSEMBLE THE ASIAN SALAD

    1. Add the napa cabbage to a large mixing bowl. Add in the shredded red cabbage, sliced bell pepper, toasted slivered almonds and scallions over the top.
    2. Toss to combine, then add the sliced chicken over the top and drizzle with the dressing. Garnish with a sprinkling of sesame seeds and serve.

Nutrition Facts

Per Portion

Calories 573
Calories from fat 332
Calories from saturated fat 42
Total Fat 37 g
Saturated Fat 4.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 23.6 g
Cholesterol 55 mg
Sodium 1662 mg
Potassium 658 mg
Total Carbohydrate 36 g
Dietary Fiber 5.6 g
Sugars 17.3 g
Protein 26.3 g

Dietary servings

Per Portion


Fruit 0.5
Meat 0.8
Meat Alternative 0.3
Vegetables 3.1

Energy sources


Pygal1%381.471518369834190.7645830234163823%431.65079362782217111.6590399634940258%367.25156958701484238.147385612920418%339.5000383061136102.7680499840015123%58%18%AlcoholCarbohydratesFatProtein

Meal Type(s)





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