{Recipe} Oriental Chicken Slaw

Spring is in the air here in Michigan and we are super excited to share with you one of our favorite recipes (which also happens to be in the upcoming Spring Reset!).

Our registration for our Spring Reset is now open and we begin April 22. All the details are HERE. 

In the meantime, enjoy the taste of spring, with this delicious salad!

Oriental Chicken Salad (1).jpg


4 chicken breasts or 8 thighs, grilled or baked, chopped.

4 cups romaine lettuce, shredded 

4 cups Napa cabbage, shredded

1 cup carrot, shredded

3 green onions, chopped 

4 Tbsp. slivered almonds


1⁄4 cup avocado oil or olive oil

1⁄4 cup gluten-free soy sauce or coconut aminos

1⁄2 cup rice vinegar

3 Tbsp. honey or more to taste

Generous pinch red pepper flakes

1 tsp. unrefined sea salt or to taste

1/4 cup cilantro (optional but delish!) 


Prepare salad by tossing romaine with Napa cabbage, carrots, green onions, almonds and chicken.

Mix dressing ingredients in a separate small bowl or mason jar. Toss with desired amount of dressing or serve dressing on the side. 

(Note: For leftovers, consider only using the amount of slaw and dressing you need at each meal. This will prevent it all from getting too soggy the next day.)