World’s Greatest Asian Chicken Salad

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Paleo Mark is back in the garage as we carry on with the Asian theme. I am a fan of slaw and I love a good Asian salad, but what I don’t love is when the salad is heavy on Romaine (or ice berg) and even heavier on sugar-laced dressing.

Today’s recipe shows how to use tons of fresh veggies, some Asian inspired condiments, and some lean protein to please your palate. If you’re looking for a meal for a few in a minute or two, this is it!

Mark ships out to Afghanistan in only a few days. Let’s take the opportunity to thank him for his service and for sharing his wealth of culinary knowledge in the comments below.

Here’s a little quote that reminds me of Mark:

“Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” – Mark Twain

Get out there and do the things you want to do guys!

And, “Keep It Paleo!” in the process.

Your Pal,

Paleo Nick

(Friend of this guy.)

World’s Greatest Asian Chicken Salad

Ingredient List: (13P, 13C, 13F)

  • 13oz. roasted chicken breast, diced (season with salt and pepper and roast at 350°F until it reaches an internal temp of 165°. Approximately 20 minutes.) (13P)
  • ¼ green cabbage, chiffonade (2C)
  • ¼ red cabbage, chiffonade (1C)
  • 2 Mandarin oranges (cuties, halos), peeled and segmented (2C)
  • 1 red, orange, or yellow bell pepper or a combination of the three, julienned (1C)
  • 4 scallions, ABC (Asian Bias Cut) (.25C)
  • Handful of fresh cilantro, chiffonade (.125C)
  • 2 tablespoons sliced almonds, toasted and cooled (3F)
  • 1 tablespoon (plus a little) Sesame Oil (10F)
  • 1 tablespoon honey (6C)
  • 2 tablespoons Sambal (garlic chili paste) (.125C)
  • 2 tablespoons unseasoned rice wine vinegar (1/2 C)
  • Dash or two of Tamari or coconut aminos

Preparation Instructions:

  1. Combine all ingredients in a large mixing bowl and toss/mix with tongs until uniformly blended and tasty delicious looking.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (13)

There is 1 oz. of cooked, boneless-skinless chicken breast in 1 block of protein, so 13 oz. yields 13 protein blocks.

Carbohydrates: (13)

There are two cups of shredded cabbage in one carb block, so I went with 4 cups for green cabbage and 2 cups for red cabbage according to their sizes. Red cabbage is typically smaller than green cabbage.

For honey, I went with 1/2 teaspoon per block, so 1 Tablespoon equals 6 blocks.

Bell peppers are typically 3 per carb block, but I’ve also seen 2 cups per block, so I went with 1 carb block for my 1 total bell pepper.

I combined the Sambal, scallions, cilantro and rice wine vinegar for one carb block as there are only trace amounts of these and nothing substantial enough to earn a block on its own.

For the oranges, I consider one cutie (mini orange) one block because 1/2 of a full size orange is one block.

Fats: (13)

Almonds are 1 teaspoon per fat block when slivered. We used 1 tablespoon, so 3 fat blocks.

For the sesame oil, 1/3 of a teaspoon is one fat block, so 1 tablespoons (plus a little) is 10 fat blocks. This is the main source of fat for this salad.

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