Curated and considered for the modern primal life

Whole30 Chinese Chicken Salad with Fresh Herbs

Posted on January 15, 2017 by Alyssa Cassidy

Whole30 Chinese Chicken Salad with Fresh Herbs

This salad was inspired by a dinner I had out with friends. One of the gals ordered a Chinese Chicken Salad that was to die for. I sat and tasted it a few times, examining each bite in my head, and realized it was something I could easily make at home after reading the ingredients on the menu, as long as I made a few subs for some not so compliant ingredients. 

Here's how to make it

Serves 2 large or 4 small bowls

You'll need:

10 oz (1 bag) chopped cabbage or cabbage slaw mix

2 large carrots, julienned, or cut into thin sticks

2 chicken breasts


1/4 Cup rice vinegar

3-4 tsp Olive Oil (I like to use sesame oil too, but try to limit it on a Whole30 per their recommendation)

1 knob of ginger

1/4 cup fresh herbs: basil and cilantro (could throw some mint in there!)

salt to taste

sesame seeds

Optional: slivered almonds to top

Start by heating up some ghee in a skillet and chopping chicken into bite sized pieces. 

While chicken is cooking, combine cabbage and carrots in a large bowl. 

In a mason jar or a jar with a lid, combine rice vinegar, sesame oil, and a pinch of honey if desired. Grate a small amount of fresh ginger into the mix, put the lid on, and shake well. 

Pour mixture over cabbage mix and massage to coat. You can give everything a little sprinkle of salt. Next chop the fresh herbs and mix into the salad with your hands. Top with cooked chicken, sprinkle with sesame seeds, and serve! 

Posted in chicken, ginger, paleo, recipe, salad, whole 30, whole30



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