Asian Chicken Salad #glutenfree #caseinfree
You know I love a salad piled high with veggies #EatTheRainbow! I really think it is the best way to fill my body with nutrients, minerals and all the goodies you get from fresh veggies. And I’m always looking for ways to use up the rest of a head of cabbage. And in this case we had a little extra red lettuce so we added it in with the Romaine, too. Add in a little lean protein and a simple homemade vinaigrette or dressing and life is good!
We love trying new dressings and flavor combinations. I was inspired by a few Asian Chicken Salad restaurant pics on Instagram. So I looked at several dressings and settled on this one from Epicurious, making only a few minor adjustments so that it was not only gluten free but also lighter on the sesame oil. Make sure to use a gluten free soy sauce or liquid aminos but most of the other ingredients should be naturally gluten and casein free.
One of the fun things we have discovered how to make are fried rice noodles. We use Thai Kitchen stir fry noodles or Annie Chung’s pad thai noodles – both are made from rice and are gluten free. We discovered this technique at the Wine & Food Festival this year. Chefs from HEB were frying dry rice noodles in avocado oil and sprinkling with a little seasoning. And they showed us how to do it.
Really it is very easy – heat up oil (we used a cheaper olive oil that we bought on sale but I don’t like cooking with it so we are looking for creative ways to use it and this was perfect) and drop the rice noodles in for a few minutes. They will puff up so don’t overcrowd the oil. We used about 10-15 noodles broken in half and cooked them in batches in a small saucepan. Carefully remove with tongs onto a paper towel and sprinkle with salt or seasoning.
I was surprised that they actually maintained the crunch and stood up to the salad dressing. I love the added texture! It was really good and I had to share.
- Asian Dressing:
- 3 1/2 tbsp extra virgin olive oil
- 2 1/2 tbsp GF liquid aminos
- 1 tbsp rice vinegar
- 1 1/2 tsp fresh grated ginger
- 1 tsp dry ground mustard
- 1 tsp dark agave or honey
- 1/8-1/4 tsp pure sesame oil (depending on taste preference)
- ------ ------- ------
- 1 large bone-in chicken breast, roasted and shredded
- 1/3 head cabbage, chopped
- Romaine, red leaf lettuce
- 2-3 tbsp sliced almonds
- 2 Persian cucumbers, sliced
- 1 large organic carrot, peeled and grated
- 1/2 cup cooked shelled edamame
- 4 green onions, sliced
- Fried rice noodles (10-15 strands, broken in half and fried in hot oil)
- Preheat the oven to 400 degrees.
- Place the chicken breast in an oven safe baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 45 minutes to an hour depending on how big the chicken breast is. When cooked through, remove from the oven and let cool before pulling off the bone and shredding.
- Prepare the Asian dressing by whisking together the EVOO, liquid aminos, rice vinegar, fresh grated ginger, dry mustard and agave (or honey) and a splash or two of pure sesame seed oil (adjust based on your taste preference). Set aside.
- Wash, rinse and dry the lettuce and cucumbers. Prep the vegetables and place in two large salad bowls. Add the chicken, then dressing. Toss before adding the fried noodles. Enjoy!
Tip: I like to keep fresh ginger in the freezer and pull it out when needed for a recipe. I peel of the skin and grate it when frozen. It is so much easier to grate that way and will heat up to room temperature quickly.
This recipe was adapted from a recipe for Asian Chicken and Cabbage Salad found on Epicurious.