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5 from 1 vote

Chicken Salad with Green Ginger Dressing

This is an easy, no-cook Asian-inspired salad packed with flavor.
Course Main Course, Salad
Cuisine Asian
Keyword asian, Chicken, dairy-free, dinner, dressing, easy, egg-free, fast, ginger, lunch, main, nightshade-free, nut-free, salad, zucchini
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 503kcal
Author Jenny Ross

Ingredients

Dressing

  • 1 medium zucchini
  • 1/2 cup cilantro leaves
  • 3 tablespoons lemon juice fresh 1 lemon
  • zest of 1 lemon
  • 2 green onions
  • 1 tablespoon white miso paste
  • 1 tablespoon avocado oil
  • 1 tablespoon coconut aminos
  • 2 teaspoons ginger fresh grated
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground coriander
  • salt and pepper to taste

Salad

  • 16 ounces chicken breast shredded, 12 ounces cooked
  • 2 cups mixed greens
  • 2 cups baby spinach
  • 1 red bell pepper omit for nightshade-free
  • 1/2 avocado

Instructions

  • Combine all dressing ingredients in a high power blender and blend until completely smooth. Season to taste with salt and pepper. Set aside.
  • Combine all salad ingredients in a large bowl. Drizzle with the dressing and serve.

Notes

Protein:Energy Quotient [calories]: 1.21

Nutrition

Calories: 503kcal | Carbohydrates: 20g | Protein: 54g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 802mg | Potassium: 1807mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5866IU | Vitamin C: 131mg | Calcium: 92mg | Iron: 3mg