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Gluten-free, Dairy-Free Asian Chicken Salad

Asian Chicken Salad | Gluten-Free, Dairy-Free

A delicious salad full of nutrients and dietary fiber and dressed with a gluten-free, dairy-free Asian sauce.

Course Salad
Cuisine Asian
Keyword asian chicken salad, salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author Deana Larkin Evans


Asian Dressing

  • 3 1/2 tbsp EVOO
  • 2 1/2 tbsp GF coconut aminos
  • 1 tbsp rice vinegar
  • 1 1/2 tsp fresh grated ginger
  • 1 tsp dry mustard
  • 1 tsp agave or honey
  • 1/8 + tsp pure sesame oil

Asian Chicken Salad

  • 1 large bone-in chicken
  • 1/3 head cabbage, chopped
  • lettuce
  • 3 tbsp sliced almonds
  • 2 Persian cucumbers, sliced
  • 1 large organic carrot, peeled and grated
  • 1/2 cup cooked shelled edamame
  • 4 green onion, sliced
  • fried rice noodles (10-15 strands fried in hot oil)


  1. Preheat the oven to 400 degrees.

  2. 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.

  3. Prepare the Asian dressing by whisking together the EVOO, coconut 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.

  4. 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!

Recipe Notes

  1. Keep fresh ginger in the freezer and pull it out when needed for a recipe.
  2. It is easier to peel of the skin and grate it when frozen.

Adapted from Epicurious