I’m finally going to be able to share my first recipe with you guys today! Will is in a great mood and he’s entertaining himself for the moment so I’ve taken the opportunity to begin work on the blog!
Today has been a busy Monday for me as I have had cheerleading practice at the school and a haircut downtown all before noon. Plus this meant carting Will to and from Ryan’s mother’s house and venturing to the store for some last minute groceries for the week. With that being said, I needed to prepare something quick and simple for lunch before Ryan got home to eat.
Another requirement for today’s meal was for it to be mostly paleo. Ryan and I have decided in an attempt to lose some weight and just feel better, we’re going to try and fast processed foods. Believe me, I’m not thrilled about the idea of not eating bread, pasta or cheese but I’m willing to give it a try if it’ll help me lose weight. I’m also hoping for an added bonus of less migraines as we begin this adventure. So, this week we’ve decided to begin the weaning process and also to try to get all of the processed and non-paleo foods out of the house so that next week we can really say we’re eating a truly paleo diet.
So, as I was brainstorming ideas for a quick, healthy paleo-ish lunch I thought about an Asian Chicken Salad. Bingo. That’s what I’ll make! I donned this recipe as my….
Ten Minute Asian Chicken Salad
Ingredients:
For the dressing:
- 1/4 cup honey
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 tbsp sesame seed oil
- 1 tbsp virgin olive oil
- 1 tbsp granulated sugar
- 2 tbsp toasted sesame seeds
For the salad:
- 2 Cooked chicken breast (cut into strips)
- 3 cups Baby spinach
- 1/2 a bag of Coleslaw mix
- 1/2 cup Edamame (shelled and cooked)
- 1/4 cup Slivered Almonds
Directions:
- Grab all of your ingredients for the dressing. Put them in a salad dressing shaker bottle (I love my OXO Shaker) Combine and shake.
- Chop your spinach in to smaller pieces and throw it in a large bowl, then add the coleslaw mix and toss. Add as much or as little as you like. (I like a crunchy salad so I sometimes add more!)
- Toss the edamame and slivered almonds into the bowl, then drizzle in your dressing. Again, use as much or as little as you prefer.
- Divvy up your salad mixture into bowls and place your cooked chicken on top.
- Serve and enjoy!
I love this salad because it’s super quick and it’s delicious. Let me know what you think!
Kasie's Kosher Kitchen 