Organic Emily

Asian Chicken Salad

Asian Chicken Salad

Fresh, filling and full of flavor! You are going to love this salad!


3 oranges, with the pith and membrane cut away from the wedges

1/3 cup rice vinegar

3 tablespoons coconut aminos

1 tablespoon chili garlic sauce

3 tablespoons fresh minced ginger

1 tablespoon honey

3 tablespoons liquid coconut oil

2 teaspoons toasted sesame seed oil

1 rotisserie chicken shredded

1 head Napa cabbage sliced thin

2 red bell peppers, chopped

1 cup fresh cilantro leaves, chopped

1 bunch scallion, chopped

1/2 to 1 cup cashew halves

After removing the pith and membrane from the oranges, squeeze the rest of the juice out of the oranges to equal 6 tablespoons.  In a separate bowl, make the sauce by whisking the vinegar, coconut aminos, ginger, chili garlic sauce, honey, orange juice, and oils together. In a large bowl mix together the chicken, cabbage, peppers, cilantro, scallions and cashews together. Pour the dressing over the top and mix with tongs. Serve immediately.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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