A paleo version of classic Chinese Chicken Salad that is soy-free, refined sugar-free and free of vegetable oil. A filling and nutritious salad recipe
Place the chicken breasts in a zip lock bag along with the ingredients for the marinade. Refrigerate for at least 15 minutes, but ideally 4 to 6 hours.
When you're ready to bake the chicken, preheat the oven to 350 degrees F and place chicken in a casserole dish with the marinade. Bake 30 to 40 minutes, or until cooked through and the internal temperature reaches 165 degrees F.
Once the chicken has finished baking, allow it to rest 15 minutes, then chop it on a cutting board. Note: You can chill the chicken first rather than serving it warm. I’m fine with eating it slightly warm fresh out of the oven, but chilled is nice too!
While the chicken is baking, prepare the salad dressing. Add the ingredients for the dressing to a small blender and blend until combined. You can also whisk the ingredients together or put them in a jar and shake if you don’t have a small blender.
Chop the vegetables and place them in a large serving bowl. Add the chicken and pour in desired amount of dressing. Toss everything together until it’s all well-coated in dressing and serve!