The 52nd recipe I’ve made for this group is Asian Sesame Chicken Salad, and can be found in the Whole 30 Cookbook on page 116. Margaret's post is here.
Ingredients: Napa cabbage, green cabbage, snow peas, red cabbage, carrots, green onions, cooked chicken, toasted almonds, black sesame seeds, white sesame seeds, coconut aminos, fresh orange juice, olive oil toasted sesame oil, garlic, ginger, salt, pepper, and cayenne pepper. (I did not have red cabbage on hand so I just used extra Napa cabbage.)
Margaret and I both like Asian food, our husbands, however, are not fans, so when we pick Asian recipes to make, we know that these will be eaten by us and that we will be providing other options for the guys. This recipe has a lot of ingredients, but most all of them are pantry and frig staples so there isn’t a lot of purchasing extras to make it. We had leftover chicken this week, so I planned to make this for a main meal dinner option for me and Mark could have leftover chicken in another way. It all came together easily and quick.
I have two thoughts on the recipe: first of all, too much salt (I was prepared for this as Margaret had made it before me and mentioned it) so I did not add the specified salt, figuring the coconut aminos would be plenty salty enough…that worked in my favor, no need to add any extra salt. The second thought is that the amount of dressing is way in excess of what one needs…I just drizzled some over the top of the salad as I am not much for dressing and to soak it would not be a happy occasion for me. Other than that, the mixture of vegetables and chicken is good and the flavors are nice and clean, very filling and enjoyable. I would make this one again.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.