Asian Chicken Salad was the most highly-anticipated recipe in my cookup this weekend!
I was inspired by a recipe from PaleoOMG! This recipe calls for chicken (obviously), red and green cabbage, onion, carrot, celery, green onion and sliced almonds, along with an Asian mayo that includes things like avocado oil, sesame oil and sriracha for lots of rich Asian-y flavor!
As you all know, I happen to LOVE chicken salad — of just about ANY variety, but somehow I had never tried an Asian version.
I purchased a package of four chicken breasts, and slow cooked them for about six hours on Saturday afternoon.
I was home all day on Saturday for the most part, so I was able to watch the chicken breasts to be sure they didn’t burn.
The very strong sesame oil smell was nauseating in my apartment Saturday morning, but BOY did it give the chicken breasts a rich, Asian-y flavor!
When the chicken was ready, I shredded it with a fork, and let it cool for awhile.
Then, I chopped up some red and green cabbage, some red onion, some green onion and some raw, blanched, sliced almonds.
Instead of making an Asian mayo for this chicken salad, I decided instead to make a sauce using spicy hummus (I used Sabra Supremely Spicy), spicy dijon mustard, sesame oil, honey and sriracha.
I actually really liked the sauce — and the chicken salad wasn’t too “saucy,” and there also wasn’t an overwhelming “hummus” flavor. It was very well-balanced, and definitely Asian-y!
Then, everything was mixed together, and stored in the fridge.
This Asian Chicken Salad served as my lunch this work week — and was SO, so good! DEFINITELY making this again — probably frequently 🙂