Friday, November 8, 2013

Paleo Asian Chop Salad

Prep time: 30min
Serves 2-4 depending on if it's the side or the main meal

Ingredients for the dressing:
2t Minced Garlic
1T Fresh Cilantro 
2T Salted Creamy Almond or Cashew Butter
1 1/2T Lime Juice
11T Coconut Aminos
1/2T Apple Cider Vinegar
1/4t Powdered Ginger
1T Almond Milk 
1t Honey
2T Sesame Oil 
1/4C Grapeseed Oil 

Ingredients for the salad: 
Bag of shredded carrots (Trader Joe's) 
Bag of shredded cabbage (Trader Joe's) 
2 Persian Cucumbers, sliced 
1 Bell Pepper, chopped
2-3 Chicken Thighs, grilled (You can use blackening seasoning)
2T Fresh Cilantro 
1/4C Sliced Almond, optional

Mix in blender all ingredients for dressing except the grapeseed oil.  With the blender on low, add the oil very slowly, over 30-60 seconds.  If you like heavy dressing, you will use it all, if not, you can save the rest in your frig.  Combine all the salad ingredients except for the chicken thighs, cilantro and almond slices. Pour desired amount of dressing and coat salad.  Serve onto plates and then garnish with the cilantro and almonds and place cut chicken on top. Enjoy! 

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