Recipes

Asian Inspired Chicken Salad with Celtic Sea Salt®

Crunchy cabbage, juicy mandarin oranges, toasted almonds, and tender spiced chicken come together in this flavor-packed salad. Tossed with a creamy sesame almond dressing, it's a fresh and satisfying meal that's perfect for lunch or dinner.

Servings: 4
Prep Time: 20 min
Cooking: 15 min

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Ingredients

For the Dressing:
Dates, softened: 2-3
Almond Butter: 3 tbsp
Rice vinegar: 1 tbsp
Coconut aminos: 2 tsp
Light Olive Oil: 1/2 cup
Water: 1/4 cup
Toasted Sesame Oil: 2 tbsp
For the Chicken:
Boneless, skinless chicken thighs Cut into 1/2-inch cubes: 6
Celtic Fine Ground™ Sea Salt: 1/2 tsp
Five Spice Powder: 1/2 tsp
Garlic Powder: 1/4 tsp
Black Pepper: 1/4 tsp
Extra Virgin Olive Oil, divided: 2 tbsp + 1 tsp
For the Salad:
Shredded Cabbage (green, purple, or a mix): 8 cups
Celtic Fine Ground™ Sea Salt: 1 tsp
Black Pepper: ½ tsp
Julienned Carrots: 2 cups
Green Onions (sliced): 1/2 cup
Slivered Almonds: 1/2 cup
10.7 oz can mandarin oranges (drained): 1
Black Sesame Seeds For garnish (optional): 1 tsp

Celtic Fine Ground™

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Steps

1

Make the Dressing

Soak the dates in hot water for 10 minutes, then drain. Add dates, almond butter, and rice vinegar to a food processor and blend into a paste. Add 1/4 cup water and blend until smooth. Mix in the coconut aminos, then slowly drizzle in the olive oil followed by the sesame oil until creamy and fully combined.
2

Season the Chicken

In a small bowl, combine Celtic Fine Ground™ Sea Salt, five spice powder, garlic powder, and black pepper. Toss the chicken with 1 teaspoon olive oil, then coat evenly with the seasoning mixture.
3

Cook the Chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer until browned and crisp, about 4 minutes. Flip and cook for an additional 2 minutes, or until fully cooked. Remove from heat.
4

Build the Salad

In a large bowl, combine cabbage, carrots, Celtic Fine Ground™ Sea Salt, and black pepper. Add green onions, almonds, mandarin oranges, and cooked chicken.
Dress & Serve

Add about 1/2 cup dressing and toss until evenly coated. Garnish with black sesame seeds, if desired, and serve with extra dressing on the side.