Asian Grilled Chicken Salad
Enjoy a marinated and grilled chicken over an Asian inspired salad and topped with a flavorful dressing.
Servings: 6
Calories: 317kcal
Ingredients
For the Chicken
- 16 ounces chicken breasts
- ¼ cup Liquid Aminos
- ¼ cup light olive oil
- 2 teaspoons fresh ginger grated
- 2 teaspoons garlic grated
- 1 teaspoon toasted sesame oil
- zest and juice of 1 lime
FOR THE SALAD
- 8 cups napa cabbage shredded
- 1 cup red cabbage finely shredded
- ½ cup yellow bell pepper sliced thin
- ¼ cup sliced almonds toasted
- 1 tablespoon scallions sliced
- Optional: Sesame seeds
FOR THE DRESSING
- ¼ cup Liquid Aminos
- ⅓ cup avocado oil
- 2 teaspoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger grated
- 2 teaspoons garlic grated
- 1 tablespoon fresh cilantro chopped
- ¼ cup sugar-free apricot jam
- 3 teaspoons Swerve confectioners
- Juice of ½ lime
Instructions
TO GRILL THE ASIAN MARINATED CHICKEN
- 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).
- 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.
- 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.
TO MAKE THE ASIAN DRESSING
- Add all of the dressing ingredients into the bowl of a mini chopper.
- 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.
TO ASSEMBLE THE ASIAN SALAD
- 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.
- 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
Calories: 317kcal | Carbohydrates: 7g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Fiber: 1g | Sugar: 2g