Everyone loves a good Asian Chicken Salad. Popularized by Applebee’s, their sugar laden version passes the test for most of modern America. However, once you clean up your diet, you quickly learn that you cannot continue to consume salads that are filled with cheap vegetable oil, few veggies, lots of sugar, and more won-ton crisps than you can shake a stick at!

So, today I share my version of a tasty toss-up that will satisfy your inkling for Asian while providing a tasty, balanced meal for four.

Check it out…

I start by lining the pan from my toaster oven with foil, placing three chicken breasts on it and seasoning them with kosher salt and pepper. I place it in the toaster oven at 350°F.

I add 5 small carrots, a head of Romaine, and half a head of red and green cabbage to my cutting board. (Be creative here. You can use any mix of fresh veggies.)

I run my knife through them with an Asian Bias Cut on the carrots and a Chiffonade on the other three…

I slide those into a large mixing bowl and bring my dressing ingredients and Vitamix S30 into play.

I peel the ginger (approximately 2 tablespoons), chop it up and add it to the blender with: 3 tablespoons almond butter, 2 tablespoons maple syrup, 2 tablespoons Tamari, 1/4 cup cane vinegar (you can use rice vinegar), 1 tablespoon of Sambal and 1/4 cup of water. I blitz that baby up and give it a taste. My taste buds are happy.

I bring the mixing bowl back into play and add the dressing to the veggie mixture…

By this time, the chicken has reached 165°F…

So I remove it to the cutting board for slicing, then pour the pan juices into a shot glass and shoot them. So tasty! You won’t find chicken juice shots at Applebee’s, I can guarantee you that! I slice the chicken and return it to the pan, I then place it in the freezer to chill.

Once it’s sufficiently cold, approximately 10 minutes, the dressing has had a chance to penetrate the veggies a bit and it’s time to finish the dish. I add the chicken to the bowl.

I toss that baby up and plate it, top it with some toasted almonds and Asian Bias Cut Scallions and Poila! It looks like this from above…

Another view…

I garnish my own personal plate with another dollop of Sambal and a drizzle of Tamari because I love big flavor!

I had just rowed 6500 meters, so I smashed my salad in about 4 minutes without looking up! It was super tasty with a nice balance of meat and veggies. The meal sat well with me. I felt good after eating it and continued on, crushing life! I can guarantee that if I were to eat an Applebee’s Asian Chicken salad, the results would be far different.

This recipe make enough for four people. If you are big eaters, I’d add another head of Romaine, a few more carrots and maybe a  bell pepper or two. However you choose to customize your Asian Chicken Toss-Up, you are sure to please your guests because you are helping them…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Throwback Thursday to that one time with Greg Glassman…)

Asian Chicken Toss-Up with Creamy Ginger Vinaigrette

Ingredient List for the Salad:

  • 3 boneless, skinless chicken breasts
  • 5 small carrots, ABC
  • 1 head Romaine lettuce, chiffonade
  • ½ head red cabbage, chiffonade
  • ½ head green cabbage, chiffonade
  • ½ bunch scallions, green portion, ABC
  • ¼ cup toasted almond slivers
  • Kosher salt
  • Fresh ground black pepper

Ingredient List for the Dressing:

  • 2 tablespoons fresh ginger, chopped
  • 3 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 2 tablespoons Tamari
  • ¼ cup cane vinegar (or rice wine vinegar)
  • 1 tablespoon Sambal
  • ¼ cup water

Preparation Instructions:

  1. Preheat oven to 350°F. Season the chicken breast with salt and pepper and bake until they reach an internal temperature of 165°F.
  2. While the chicken is baking, prepare lettuce, cabbage and carrots and place into a large bowl.
  3. Chop ginger and place all other ingredients for dressing into your Vitamix and blend well.
  4. Pour dressing over veggies in the large bowl and allow to sit and soak up the dressing.
  5. Slice the chicken breasts and chill in the freezer for 10 min. Add chilled chicken and to the mixing bowl of veggies and toss.
  6. Plate your salad and garnish with scallions and toasted almonds. Enjoy!

“Keep It Paleo!”

 

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