Whole30 Asian Chicken Salad

Elevate your healthy eating game with this vibrant Whole30 Asian Chicken Salad, a perfect fusion of bold flavors, crisp textures, and nutrient-packed ingredients. Tender, pan-seared chicken breasts are paired with a colorful medley of mixed greens, crunchy vegetables, and fresh cilantro, all brought together with a zesty homemade dressing of coconut aminos, sesame oil, lime juice, and fresh ginger. Topped with toasted sesame seeds for a delightful crunch, this salad is both gluten-free and Whole30-compliant, making it an ideal choice for those embracing clean eating. Simple to prepare in just 30 minutes, this refreshing salad is a satisfying meal that’s as wholesome as it is delicious. Whether you’re meal prepping or serving it fresh, this recipe is a must-try for anyone seeking a flavorful, low-carb main course.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 0.25 cup coconut aminos
• 2 tablespoons rice vinegar (Whole30-compliant)
• 1 tablespoon sesame oil
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 6 cups mixed salad greens
• 1 medium red bell pepper, thinly sliced
• 1 large carrot, julienned
• 0.5 medium cucumber, thinly sliced
• 2 stalks green onions, chopped
• 0.5 cup fresh cilantro leaves, chopped
• 1 tablespoon toasted sesame seeds
• 1 tablespoon avocado oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing the dressing. In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, lime juice, grated ginger, and minced garlic. Set aside.

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

In a large skillet over medium heat, add avocado oil. Once hot, add the chicken breasts and cook for about 7-8 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C).

Step 4

Remove the chicken from the skillet and let it rest for a few minutes. Then, slice into thin strips.

Step 5

In a large mixing bowl, combine mixed salad greens, red bell pepper, julienned carrot, sliced cucumber, chopped green onions, and cilantro.

Step 6

Add the sliced chicken to the salad mixture and toss gently to combine.

Step 7

Drizzle the prepared dressing over the salad and toss again until all ingredients are well coated.

Step 8

Sprinkle toasted sesame seeds on top of the salad for garnish.

Step 9

Serve immediately and enjoy a fresh, Whole30-compliant Asian Chicken Salad.

Nutrition Facts

Serving size	(1360.1g)

Amount per serving	% Daily Value*
Calories	1287.6

Total Fat 49.5g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 6.1g
Cholesterol 385.6mg	0%
Sodium 2797.4mg	0%
Total Carbohydrate 53.1g	0%
Dietary Fiber 14.2g	0%
Total Sugars 28.4g
Protein 152.3g	0%

Vitamin D 4.5IU	0%
Calcium 383.1mg	0%
Iron 11.6mg	0%
Potassium 3345.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 48.1%

Carbs: 16.8%