Asian Shredded Chicken Salad

17 15 664
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 2
Asian Shredded Chicken Salad
Health Highlights


1 chicken breast (196 g) Chicken breast, boneless, skinless, grilled (or turkey breast)
1/2 cabbage Napa cabbage, raw (shredded)
1 medium Carrots (diced or grated)
3 green onion (stem) Green onion (minced)
1 medium pepper(s) Yellow bell pepper (julienned)
1/2 cup whole Sugar snap peas (trimmed and chopped)
1 bunch Cilantro (coriander) (chopped)
1/4 cup Slivered almonds (toasted)
2 tbsp Sesame seeds (toasted, optional)
2 tsp Sesame oil (for dressing)
1 1/2 tbsp Extra virgin olive oil (for dressing)
1 1/2 tbsp Almond butter (for dressing)
1 1/2 tbsp Rice vinegar (for dressing)
1 1/2 tbsp Coconut aminos, Coconut Secret (or tamari soy sauce, for dressing)
1 1/2 tbsp Mayonnaise (optional, for dressing)
1 tsp minced Ginger root (for dressing)
1 tsp Sriracha (for dressing)


To grill chicken: 

  • Preheat oven to 400F
  • Toss chicken with olive oil, salt and pepper or other seasoning of you choice
  • Place chicken breast on a lightly greased pan
  • Bake for 22-26 minutes, or until internal temperature reaches 156F
  • Let chicken sit for about 5 minutes and then slice into strips


For the salad:

In a bowl, combine chicken, cabbage, carrots, onions, pepper, snap peas, cilantro, almonds and sesame seeds.

For the dressing:

In a bowl, whisk together sesame oil, olive oil, almond butter, rice vinegar, aminos, mayonnaise, ginger and Sriracha. Pour over salad and enjoy!

Serve immediately or chill a while to let flavours infuse.

Nutrition Facts

Per Portion

Calories 664
Calories from fat 406
Calories from saturated fat 55
Total Fat 45 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 13.6 g
Monounsaturated Fat 22.5 g
Cholesterol 87 mg
Sodium 595 mg
Potassium 1370 mg
Total Carbohydrate 26.3 g
Dietary Fiber 7.4 g
Sugars 6.3 g
Protein 42 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 1.0
Vegetables 9.1

Energy sources