Asian Chicken Salad

Asian Chicken Salad

This salad will be sure to WOW your guest when you tell them it is Whole30 approved! The first time I made this salad was for my family’s Easter. I wanted to bring something that was unique, not your typical salad and something with a new flavor they wouldn’t expect. I wanted them to be just as excited to eat whole, nutritious foods as I was and realize they didn’t have to do this at the expense of flavor!

This salad is easy to toss together and I prefer not to add the dressing until right before you serve. I have made this salad now, several times and it is perfect for family get together, potlucks, BBQ’s, holidays and the best part is if there are leftovers it makes a healthy lunch to take to work. 


 1 chicken breast (cooked and shredded) approx.. 1 ½ cups

4 cups Cole Slaw Mix with cabbage and shredded carrots

2 cups Red Cabbage

1 Red Bell Pepper (sliced thin)

½ cup slivered Almonds

¼ cup sunflower seeds (optional)


3 Dates Large Date, pitted (place in boiling water to soften for 3-5 minutes)

1 tsp minced garlic

1 tsp fresh ginger (grated)

2 Tbsp Extra-Virgin Olive Oil

2 Tbsp Rice Vinegar

¼ cup Coconut Aminos

 Mix ingredients in a large salad bowl. Add dressing ingredients to blender or food processor. I use a Ninja Smoothie Maker on the dressing setting. Process until dates are completely ground and dressing has a creamy texture. Add dressing to salad right before you serve.