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Chopped Asian Chicken Salad





This salad is sure to satisfy with

all of the cruciferous vegetables,

healthy fat and protein.


1 Cup Raw Cauliflower, chopped

4 Cups Coleslaw Mix, packaged

1 Cup Sugar Snapped Peas, thinly sliced

1 Cup Cooked Chicken Breast, shredded

1/4 Cup Almonds, sliced

2 Green Onions, Greens Only, thinly sliced


2 TBS Avocado Oil

1/4 Cup Coconut Aminos

2 TBS Rice Wine Vinegar

1 Tsp Fresh Garlic, minced

1 Tsp Fresh Garlic, grated

1/2 TBS Toasted Sesame Oil

3 Large Dates, pitted & chopped

In a large bowl, toss all of the salad ingredients together.

To mix the dressing, combine all the dressing ingredients in a food processor or high powered blender. Process until the dressing is smooth and creamy.

Pour the dressing over the salad and toss well to combine. Serve immediately.

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