Asian Chicken Salad for the 4th!

We don't know about you, but we love, love, love a delicious easy summer salad and BONUS points when it nourishes and satisfies you like Jill's Asian Chicken Salad does. Perfect for a 4th of July picnic.

Plus, if you just need a side salad to go along with some burgers you could make it without the chicken.  Then of course you'd want to remember to introduce it  as an Asian Salad otherwise people will be searching their plates for the chicken that's supposed to be in there!

If you are including the chicken, plan on making it with leftover roasted or grilled chicken to make your life a little bit easier. And for even more ease, feel free to buy packaged organic shredded cole-slaw mix. 

You can also prep all of this up to 5 days ahead of time and add the dressing an hour or so before serving.

Enjoy and if you are in the States, have a beautiful 4th of July holiday with plenty of nourishing REAL food. 

xo Jill

xo Jill













Asian Chicken Salad
Serves 4-6

Salad Ingredients:

  • 4 cups chicken, cooked and diced
  • 6 cups Napa, Savoy or Chinese cabbage, sliced thin
  • 1 cup carrot, grated
  • 1 bunch scallions, thinly sliced
  • 1/2 cup almonds, slivered or sliced and toasted
  • 1/4 cup chopped fresh cilantro (or other fresh herb of choice if you're not a cilantro lover)
  • 1/2 cup dried or fresh pitted cherries (or currants or raisins)

Dressing Ingredients:

  • 1/4 cup olive or avocado oil
  • 1/4 cup organic tamari soy sauce or coconut aminos
  • 1/2 cup rice vinegar
  • 5 Tbsp. raw honey
  • generous pinch of red pepper flakes
  • 1 tsp. Celtic or Himalayan sea salt or to taste.


  1. Toast almonds in a dry skillet on medium-high heat until toasted and fragrant. 
  2. Thinly slice and grate cabbage and carrots by hand or with a food processor.
  3. Finely chop cilantro and scallions.
  4. Combine chicken, cabbage, carrots, cilantro and scallions in a large bowl.
  5. Add toasted almonds to bowl. 
  6. Whisk together all the dressing ingredients in a bowl or shake to combine in a glass with a lid.
  7. Pour dressing over the salad and toss to combine. 
  8. Tastes best chilled.
  9. As you eat, slow down and be present. Notice the colors, textures and tastes. Savor each bite.