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Asian Inpsired Chicken Salad

Whole30 Asian Inspired Chicken Salad

  • Author: nocrumbsleft
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salad
  • Diet: Gluten Free


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

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

2 cups 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:

Chop the dates into small pieces. Soften the dates in hot water for 10 minutes and drain. 

Blend the dates, olive oil, and sesame oil in a food processor until emulsified (approximately 1-2 minutes). Add all other ingredients to the food processor and pulse until completely combined. Scrape down the sides of the processor as needed. 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

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