Tropical Asian Salad

If I could choose anytime to do a Whole30, it would be springtime. I find it easier to meal plan when grilling is an option, more fruits and veggies are in season, and a cold salad sounds like the perfect meal option.

In the winter, I never want salads- or anything cold. It can be difficult coming up with compliant “comfort” foods without making the same thing over and over again.

I am happy spring is here in New England! Grilling and/or salads will be on the menu at least once a week!

I love fruit on my salad, so it only seemed natural to make this tropical Asian salad.

Tropical Asian Salad

Course: Lunch, DinnerDifficulty: Medium
Servings

4

servings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Note: If you don’t have an immersion blender, you can add the dressing ingredients to a regular blender instead!

Ingredients

  • 1/4 cup Orange Juice

  • 2Tb Coconut Aminos

  • 1tsp apple cider vinegar

  • 1tsp rice wine vinegar

  • 1/2tsp sesame oil

  • Pinch Red Pepper Flakes

  • 1/4tsp pepper

  • 2Tb light olive oil (or avocado oil)

  • 1lb chicken breast, cubed

  • 1/2 Pineapple, cut into small slices

  • 1 Mango, pitted, peeled, and diced

  • 1/4 cup Mandarin Slices, packed in juice (We use Dole Brand)

  • 1 Cucumber, Sliced thin

  • 1/4 cup Jicama, diced

  • 5oz Spring Mix

  • Dressing
    – 6 cloves garlic
    – 1tsp fresh ginger
    – 1/2cup coconut aminos
    – 4 Tb apple cider vinegar
    – 1Tb toasted sesame oil
    – 2 pitted dates

Directions

  • To make the dressing: Add dates to a mason jar and cover with boiling water. Let sit for 15 minutes.
  • Drain water from dates, and add remaining dressing ingredients (garlic, ginger, coconut aminos, apple cider vinegar, and sesame oil).
  • Blend the dressing in the mason jar with an immersion blender and set aside. *See note if you don’t have an immersion blender
  • In a medium bowl, mix together orange juice, coconut aminos, apple cider vinegar, rice wine vinegar, sesame oil, and red pepper flakes. Set aside.
  • Heat olive oil on med-high heat in a cast iron pan. As the pan heats, sprinkle chicken with pepper and salt to taste.
  • Add chicken to pan and cook until fully cooked and starting to turn golden brown. Approx 4 minutes per side.
  • Add mixture to pan and mix to coat chicken. Continue to cook to reduce, approximately 5 minutes.
  • Time to assemble the salad! Top lettuce with chicken, mango, pineapple, jicama, cucumber, and chicken. Drizzle with dressing.

Notes

  • If you don’t have an immersion blender – add all dressing ingredients to a regular blender instead!

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