Napa Chicken Salad

This recipe has an asian flare and is my go to; I make some variation of it regularly.  It’s fantastic served over greens or kelp noodles, or rolled up in a paleo wrap.  The possibilities are endless!IMAG1204



  • 4-5 medium napa cabbage leaves, thinly sliced
  • 1 large carrot, julienned
  • 3 scallions, thinly sliced
  • handful of cilantro, chopped
  • 8 oz cooked chicken, chopped
  • 2 T raw cashews, chopped
  • 1/2 small avocado, chopped (optional)
  • 1 T sesame seeds (optional)


  • 1/4 c Rice Vinegar
  • 1/4 c Olive Oil
  • 2T Toasted Sesame Oil
  • 2T Coconut Nectar
  • 1T Tamari or Coconut Aminos
  • 1T ginger, grated


  • Make dressing:  combine sauce ingredients into a small jar, cover and shake well
  • IMAG1205Combine cabbage, carrot, scallion and cilantro into a large bowl and add 3/4 of the sauce, stir well.  This can be prepared in advance and stored in fridge.
  • Just before serving, place chicken, avocado, and cashews on top of vegetable mix and drizzle remaining sauce over top.
  • Sprinkle with sesame seeds and serve over greens or kelp noodles, or make a wrap sandwich


  • IMAG1764
    Napa Chicken Salad served over kelp noodles

    Out of napa cabbage?  Use regular green cabbage or bok choy

  • No scallions?  throw in a couple tablespoons of minced red onion
  • Rather than chopping the chicken, slice up a chicken breast and lay it across the top
  • Dressing keeps well in the fridge for a week and also works well in stir fry or as a green salad dressing.

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