I finally signed up for a 6-week photography class (yay!) with a local professional photographer. So once a week I spend 2.5 hours of kid-free time (double yay!) learning about my camera and photography in general. The class has been extremely helpful! I’m already feeling more comfortable with my camera, but definitely looking forward to learning more in the remaining 4 weeks.
This Asian Chicken Salad with Spicy Sriracha Dressing is a family favorite. We devour it completely in almost one sitting. I don’t make it very spicy when I make it for the four of us (my youngest can’t take a lot of heat), but you can adjust the heat to your preference. Feel free to either leave the Sriracha out altogether, or to double the amount I call for in the recipe. It’s totally up to you!
This is one healthy meal you can feel absolutely great about feeding your family. Sweet, crunchy, and flavorful Napa cabbage is packed with vitamins and fiber, while being very low in calories. It is high in folates, and is packed with antioxidants. Combine that with a plethora of other fresh vegetables, tender chicken, and a sweet and spicy dressing… it’s absolutely addicting!
We enjoy topping this salad with dry roasted peanuts, but if you’re allergic, or don’t have them available, toasted sesame seeds or almonds would also be wonderful.
To make this recipe Paleo:
Replace the lite rice vinegar with white wine vinegar. Also replace the gluten-free soy sauce with coconut aminos; you just might need to add sea salt to the dressing to compensate, because coconut aminos aren’t as salty as soy sauce.
Have a wonderful week!
- 2 1/2 cups leftover chicken, shredded or cubed
- 1 medium-sized Napa (or Savoy) cabbage, thinly sliced (about 8 cups)
- 1 red bell pepper, thinly sliced in 1 inch pieces
- 2 carrots, peeled and grated
- 4 scallions, thinly sliced on the diagonal
- 1 cup loosely packed and chopped cilantro
- chopped roasted unsalted peanuts for garnish
- In a large mixing bowl, combine the leftover shredded or cubed chicken, Napa cabbage, red bell pepper, carrots, scallions and cilantro.
- Cover and refrigerate until ready to serve.
- In a small mixing bowl, whisk together the gluten-free soy sauce, lite rice wine vinegar, garlic, ginger and coconut sugar.
- Add the sesame oil and olive oil, and whisk until blended.
- Season with Sriracha to taste.
- Dress the salad when ready to serve.
I panic if I don't have enough dressing to please everyone when I'm making a large salad, so dress the salad to taste. You may decide not to use all of it.
To make this recipe Paleo:
Replace the lite rice vinegar with white wine vinegar. Also replace the gluten-free soy sauce with coconut aminos; you just might need to add sea salt to the dressing to compensate, because coconut aminos aren't as salty as soy sauce.
This recipe is linked to Savoring Saturdays.
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