By Melissa Bookhoop
Prepare the dressing by combining almond butter, coconut aminos, grated ginger, minced garlic, lime juice, and olive oil in a bowl. Whisk until smooth. If the dressing is too thick, gradually add water until the desired consistency is reached. Season with salt to taste. Set aside.
Preheat a grill or grill pan to medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
Place the chicken on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 75°C (165°F). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
In a large bowl, combine the mixed salad greens, shredded red cabbage, julienned carrots, sliced cucumber, chopped cilantro, and sliced green onions.
Add the sliced grilled chicken to the salad.
Drizzle the almond-ginger dressing over the salad and toss gently to combine.
Sprinkle the toasted sliced almonds on top of the salad for added crunch.
Serve the salad immediately, garnished with additional cilantro and lime wedges if desired.
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This Salad Asian Chicken Grilled recipe is ready in 35 minutes and features boneless skinless chicken breasts, mixed salad greens, shredded red cabbage and other delicious ingredients. Contains 550 calories total.
Prepare the dressing by combining almond butter, coconut aminos, grated ginger, minced garlic, lime juice, and olive oil in a bowl. Whisk until smooth. If the dressing is too thick, gradually add water until the desired consistency is reached. Season with salt to taste. Set aside.
Preheat a grill or grill pan to medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
Place the chicken on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 75°C (165°F). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
In a large bowl, combine the mixed salad greens, shredded red cabbage, julienned carrots, sliced cucumber, chopped cilantro, and sliced green onions.
Add the sliced grilled chicken to the salad.
Drizzle the almond-ginger dressing over the salad and toss gently to combine.
Sprinkle the toasted sliced almonds on top of the salad for added crunch.
Serve the salad immediately, garnished with additional cilantro and lime wedges if desired.
Calories per Serving: 550
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