Jacquiline
Can you believe it’s April already?! I love April because it’s my oldest daughters birthday month. She will be 4 years old which is so crazy to me! Where did the time go?! This mama’s heart is still in shock of how my little 4 lb preemie will be going to preschool this year. Fellow mama’s with older kiddos, any words of advice for this new upcoming season of school? Give me all of your wisdom! 🙂 April also means that were getting so close to summer which is my absolute favorite season. I’m all about the warm sunshine, BBQ’S, iced lattes and all of the fresh in season produce. Which have you noticed the glimpses of summer produce in your local grocery store? I eyed this beautiful purple cabbage and just HAD to find a way to use it; hello beautiful Green Apple Asian Chicken Salad!
I just love how much the purple cabbage just pops in this Asian Chicken Salad! My toddler who is a pretty apprehensive eater was even in awe of it and wanted to smell and touch it. She would not eat it, but hey, it’s still a win as we’re on the learning new foods journey. 😉 (If you’re interested in reading more about our feeding journey check out my recipe for Apple Cinnamon Energy Bites.) So as anticipated, I consumed all of this Green Apple Asian Chicken Salad and it was wonderful and might I add, so so quick and simple to make!
Like thrown together in under 10 minutes easy to make!
For chicken salads unless I have leftover chicken to use up from a previous meal I almost always go out and get a rotisserie chicken. They always taste so delicious and I’m one that believes that making a salad should be quick, so cooking chicken JUST for a salad is to me hardly worth it. Plus it’s always a bonus to have extra rotisserie chicken left over once you make your salad to either make more yummy Green Apple Asian Chicken Salads or use in meals for the week!
Enjoy friends!
- 3 cups shredded purple cabbage
- 1 cup chopped celery
- 1 medium sliced green apple
- 1/3 cup chopped green onion
- 2 cups cooked shredded chicken
- 1/2 cup roasted cashews (optional)
- 1/4 cup coconut amminos or use low sodium soy sauce or Tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or agave if vegan
- 1/2 teaspoon ground ginger
- pinch or two fresh ground pepper
- Mix all of the ingredients for the salad in a large salad bowl.
- For the dressing, whisk all of the ingredients together in a small bowl or use a mason jar and simply shake everything together. Pour desired amount of dressing over salad. Enjoy!