Japanese Chicken Salad
This colorful salad is crispy, nutritious, and satisfying!
Keyword Dairy-Free, Gluten Free
Author Adri Fonseca | Health Coach
Chicken
- 500 gr organic chicken breast (cut into bite-sized pieces)
- 1 tbsp unrefined sesame oil
- 1 tbsp tamari
- Sea salt and pepper to taste
Salad
- Half purple cabbage (shredded)
- 2 medium-sized carrots (grated)
- 1 cucumber (diced)
- 2 avocados (diced)
- 6 bulb radishes (finely sliced)
- 2 tbsp sesame seeds (plus a little extra for garnishing)
- ½ bunch of coriander (plus a little extra for garnishing)
Dressing
- ½ lemon (juiced)
- 3 tbsp tamari
- 2 tsp unrefined sesame oil
- 2 tsp maple syrup (or raw honey)
- ½ spring onion (finely sliced)
- 1 tbsp sesame seeds
Add the sesame oil to a frying pan and heat over medium-high heat.
Add the chicken and season with salt and pepper. Add the tamari sauce and cook for 3 to 5 minutes, or until cooked through.
Place the cooked chicken in a bowl and set aside.
To make the salad, toss all of the ingredients together in a large bowl.
To make the dressing, place all of the ingredients together in a small bowl and whisk until well combined. Season with salt and pepper to taste.
To serve, place the chicken on top of the salad and mix in the dressing.
Add extra sesame seeds and coriander as garnishes (optional).