Asian Chicken Salad
This sesame almond butter dressing is gooooood. It's creamy, nutty, a little sweet and has a lovely tangy bite. This salad is absolutely on rotation. Plus it's Whole30 compliant so you can indulge happily and freely.
What you'll need: Serves 4
Sesame almond butter dressing:
3 medjool dates, pitted and softened
1/4 cup almond butter
3 Tbsp coconut aminos
1 Tbsp sesame oil
1/2 inch fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 Tbsp rice vinegar
~1/4 cup warm water to thin out as needed
Salad:
8 oz bag coleslaw mix
1 bunch Scallions green and white parts, thinly sliced
1/2 cup slivered almonds
1/4 cup fresh cilantro chopped
1/2 cup Mandarin oranges (check labels for no added sugar)
Chicken:
2 Tbsp avocado oil ghee
1 lb Chicken breasts
3/4 tsp onion powder
3/4 tsp garlic powder
Sea salt and black pepper to taste
How to make it:
Score the top skin of the medjool dates to remove the pit and discard. Place dates in a small saucepan of simmering water for 5 minutes, or until they become broken down and soft. Save the water to add for thinning out the sauce. Alternatively, you can use 3 Tbsp date paste.
Start with combining all of the dressing ingredients to either a high powered blender, food processor, or into a medium sized bowl and use a handheld immersion blender. Blend everything together until thick and creamy. Slowly add in warm water 2 Tbsp at a time until you reach the consistency you like. Place the dressing in the fridge while you cook the chicken.
Season the chicken breasts with salt, pepper, onion and garlic powders. Cook on medium heat in a 2 Tbsp of avocado oil. Once fully cooked (when thickest part of inside temp reaches 165° F), set aside to rest.
Use a large serving bowl to add coleslaw, scallions, cilantro, slivered almonds, and mandarin oranges. Toss to combine.
Dice the chicken and mix everything all together. Pour on the dressing (as much or as little as you like).
Serve and enjoy!