Seed Oil Free Chinese Chicken Salad with Ginger-Sesame Dressing

Total time50 min

Prep time25 min

Cook time15 min

Seed Oil Free Chinese Chicken Salad with Ginger-Sesame Dressing

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp salt

For the dressing

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp honey
1 tbsp fresh ginger, finely grated
2 cloves garlic, finely grated
¼ tsp red pepper flakes

For the salad

4 cups napa cabbage, thinly shredded
2 cups red cabbage, thinly shredded
2 medium carrots, julienned or coarsely grated
4 scallions, thinly sliced
1 cup edamame, shelled and thawed if frozen
½ cup dry-roasted almonds, roughly chopped
¼ cup fresh cilantro, roughly chopped

For serving

1 tbsp sesame seeds, toasted (optional)

Instructions

1
Place the chicken breasts in a large pot and cover with cold water by about 2 inches. Add the salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 12–15 minutes, until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer at the thickest part.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes. Using two forks or your hands, shred the chicken into thin strips.

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