My Paleo Asian Chicken Salad maximizes your leftover rotisserie and is perfect if you’re on the go and don’t have time to prepare lunch or dinner! Pack it in tupperware or a mason jar with the dressing on the side. Bring it to a potluck, a picnic or just make a whole bowl for yourself (no one’s judging!) It is super healthy, really delicious and dead-to-rights simple!

Paleo Asian Chicken Salad

‘Paleo Asian Chicken Salad’

Asian Sesame-Orange Chicken Salad
Course: Main Course, Salad
Cuisine: American, Chinese, Japanese
Servings: 1 people
For the Sesame Orange Dressing
  • 1 tbsp rice wine vinegar
  • 1 tbsp coconut amino
  • 4 dashes fish sauce
  • 2 tbsp orange juice (real fruit juice not from concentrate)
  • 1 tbsp organic honey
  • 1 tsp grainy mustard
  • 1 tsp toasted sesame oil
  • 1 tsp grated ginger which I forgot to add this recipe!
  • 2-3 tbsp toasted cashews
For the Salad
  • 1 leg leftover rotisserie chicken pulled into strips from the bone
  • 1 large handful leafy greens such as spring mix or spinach
  • 1/2 cup carrots julienned
  • 1/2 cup bean sprouts
  • 1 bunch fresh coriander roughly torn apart or chopped
  • 1/2 cup cucumber julienned
  • sliced red chile according to personal tolerance
For the Dressing
  1. Add all ingredients into a shaker bottle or mason jar and shake it like a polaroid picture.
For the Salad
  1. Add all of the ingredients to a mixing bowl. Pour the Sesame Orange dressing overtop and delicately toss everything until coated.
  2. Transfer to a serving platter and garnish with the toasted cashews and a few extra sprigs of coriander.
  3. Enjoy!