Healthy Asian Salad
This healthy Asian Salad with no sugar is an amazing lunch or dinner. It’s loaded with big pieces of Organic Prairie Chicken Breasts, veggies and it is bursting with flavor, all the good stuff and nothing you don’t need to feel satisfied, full, and happy! It's also Whole30 approved!
Healthy Asian Salad
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Asian
Servings
1
Prep Time
15 minutes
Cook Time
10 minutes
This healthy Asian Salad with no sugar is an amazing lunch or dinner. It’s loaded with big pieces of Organic Prairie® Chicken Breasts, veggies and it is bursting with flavor, all the good stuff and nothing you don’t need to feel satisfied, full, and happy! It's also Whole30 approved! This recipe is for one salad, to make more just double or triple the veggies!
Ingredients
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1 pound Organic Prairie® Boneless Skinless Chicken Breasts
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2 to 3 tablespoons extra virgin olive oil
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4 cloves garlic, minced
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1/2 teaspoon ground ginger
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Coconut aminos
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2 cups kale
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1 cup chopped purple cabbage
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1 large carrot, grated
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1/4 red pepper, diced
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2 slices red onion, diced
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6 slices cucumber, quartered
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1/2 cup bean sprouts
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1/2 avocado, sliced
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Sesame seeds
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Coconut aminos
For the Chicken
For the Salad
Directions
- To make the chicken: Coat a large skillet with olive oil, add the garlic, and put over medium/high heat. In a medium bowl, add the chicken breads, ginger, and coat with coconut aminos to cover the chicken.
- Transfer the chicken breasts to the pan and sear on each side, until golden brown. Reduce heat and continue to cook until chicken is 165°F, about 10 to 15 minutes. Remove from heat.
- To make the salad: In a large bowl, add the kale. Add the purple cabbage, grated carrot, diced red bell pepper, diced red onion, cucumbers, bean sprouts, and avocado slices.
- Slice one chicken breast and add on top.
- Top salad with sesame seeds and drizzle with coconut aminos. Stir to combine, adding more coconut aminos to your liking.
- Store extra chicken in the fridge for up to 5 days.
