This Whole30 salad is so delicious, and it is so good for meal prep and for your Whole30 lunches all week!
For the Dressing:
2 – 3 dates, chopped into small pieces
½ cup light olive oil
2 tablespoons toasted sesame oil
2 teaspoons coconut aminos
3 tablespoons almond butter
1 tablespoon rice vinegar
For the Chicken:
6 chicken thighs, boneless and skinless, cut into ½-inch cubes
½ teaspoon kosher salt
½ teaspoon Five Spice
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
2 tablespoons + 1 teaspoon extra virgin olive oil, divided
For the Salad:
8 cups shredded cabbage (we used green and purple cabbage)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup julienned carrots
½ cup green onion, sliced
½ cup slivered almonds
One 10.7 ounce can Whole 30 compliant mandarin oranges, drained
1 mango, diced (optional)
1 teaspoon black sesame seeds, for garnish (optional)
Make the dressing:
Place all ingredients in a food processor and pulse until completely combined. Set aside.
Make the chicken:
In a small bowl, combine the salt, Five Spice, garlic powder, and pepper to make a spice mixture. Stir to mix well. Set aside.
Place the chicken in a large bowl. Drizzle the chicken with 1 teaspoon olive oil and toss to coat. Sprinkle with the spice mixture and toss to coat thoroughly and evenly. Set aside.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Place the chicken in a pan in a single layer and cook until crispy and brown, about 4 minutes. Flip each piece over and cook until done, about 2 minutes. Remove from heat and set aside.
Make the salad:
In a large bowl, add the shredded cabbage and carrots, 1 teaspoon salt, and ½ teaspoon pepper, tossing to coat evenly. Add the green onions, almonds, mandarin oranges, mango (optional), and chicken bits. Add ½ cup of the dressing and toss to coat thoroughly. Serve garnished with black sesame seeds and the remaining dressing on the side. Enjoy!
Keywords: whole30 chicken salad, whole30 asian chicken salad