Paleo Asian Chicken Noodle Salad (Printable Version)
# What You’ll Need:
→ Dressing
01 -
1/4 cup extra virgin olive oil
02 -
2 tbsp gluten free tamari or coconut aminos
03 -
3 tbsp apple cider vinegar
04 -
1 tbsp fish sauce
→ Salad
05 -
1 lb chicken thighs or breasts
06 -
1 parsnip
07 -
3 carrots
08 -
1/2 cup raw cashews
09 -
1 tsp coconut oil
10 -
2 green onions, chopped
11 -
1 tbsp sesame seeds
12 -
Cilantro or basil, for garnish
13 -
Salt and pepper, to taste
# Steps to Follow:
01 -
Combine all dressing ingredients and stir together to mix.
02 -
Add 2 tbsp of the dressing to the chicken and massage to coat evenly. Refrigerate for 10 minutes.
03 -
Use a spiralizer or vegetable slicer to slice the parsnip and carrots into thin noodle-like strips.
04 -
Heat a skillet over medium heat. Add cashews and cook, stirring, for 3-4 minutes until browned and toasted. Add to the noodle mixture.
05 -
Heat coconut oil in the skillet over medium high heat. Add the chicken in a single layer and cook for 6 minutes on each side until cooked through.
06 -
Transfer the cooked chicken to a cutting board and slice into bite-sized pieces. Add to the salad mixture.
07 -
Add green onions and the remaining dressing to the salad. Stir well to combine.
08 -
Add salt and pepper, adjust as needed. Sprinkle with sesame seeds and garnish with cilantro or basil. Serve immediately or chill until ready.
# Additional Notes:
01 -
For best results, allow chicken to rest for a few minutes before slicing to retain moisture.