Whole30 Asian Sesame Chicken Salad


Whole30 Asian Sesame Chicken Salad


For the Vinaigrette

  • ½ cup coconut aminos
  • ½ cup orange juice
  • 4 Tbsp extra virgin olive oil
  • 4 Tbsp toasted sesame oil
  • 2 Tbsp garlic minced
  • 3 tsp fresh ginger minced
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper

For the Salad

  • 4 cups shredded napa cabbage
  • 4 cups shredded green cabbage
  • 2-3 cups sugar snap peas trimmed and cut into ¼-inch pieces
  • 1 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup chopped fresh cilantro
  • 6 green onions sliced
  • 2 cups shredded cooked chicken
  • 1 cup sliced almonds toasted (see separate instructions)
  • 2 Tbsp black sesame seeds
  • 2 Tbsp sesame seeds


Make the Vinaigrette

  • In a small jar with a lid, combine the coconut aminos, orange juice, olive oil, sesame oil, garlic, ginger, salt, black paper, and cayenne. Cover the jar and shake vigorously to blend.

For the Salad

  • In a very large bowl, combine the napa cabbage, green cabbage, snow peas, red cabbage, carrots, cilantro, and green onions.
  • Add the chicken, almonds, and sesame seeds and toss to combine.
  • Pour the vinaigrette over the salad and toss to coat. Serve immediately.

Toasted Almonds

  • Spread almonds in a single layer on a rimmed baking sheet.
  • Toast in a preheated 375°F oven, stirring once, until fragrant and lightly browned, 5 to 7 minutes.
  • Let cool before chopping.


From The Whole30 Cookbook - recipe by Nan and Nicole of Whole Sisters (page 116)

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