Rainbow Detox Salad with Asian Chicken Skewers
Servings 6 servings
This rainbow detox salad with Asian chicken skewers is bursting with colour, flavour and nutrients. The perfect refreshing meal for the warmer weather! {Gluten-free & paleo}
Ingredients
For the chili lime dressing
- 4 tbsp lime juice
- 4 tbsp rice vinegar
- 2 tsp roasted sesame oil
- 2-3 tbsp honey
- 2 tsp freshly grated ginger
- 2 tsp sriracha hot sauce
- 1 tbsp reduced sodium soy sauce
- 1/4 tsp red pepper flakes optional
For the rainbow salad:
- 4 four oz. chicken breasts sliced in 1/4 inch thick strips
- 2 cups julienned red cabbage
- 2 cups julienned Napa cabbage
- 1 cup thinly sliced baby bok choy
- 1/2 cup thinly sliced sugar snap peas
- 1 mango peeled, pitted and thinly sliced
- 1 carrot cut in ribbons (using a peeler)
- 1 red pepper julienned
- 2 green onions thinly sliced
- 1/4 cup each fresh cilantro and basil finely chopped
- 1/3 cup chopped roasted unsalted peanuts
Instructions
- To make the chili lime dressing, whisk together the lime juice, vinegar, oil, honey, ginger, sriracha, soy sauce and red pepper flakes.
- To make the salad, toss chicken with 5 tbsp of the reserved dressing. Refrigerate for at least 30 minutes. Thread onto metal or soaked bamboo skewers.
- Place on greased grill, turning occasionally, until chicken is no longer pink inside, about 5 to 7 minutes.
- Meanwhile, in a large bowl, toss together the remaining salad ingredients, except for the peanuts. Drizzle salad with the remaining dressing and toss until well combined.
- Arrange on a large platter with chicken skewers and sprinkle with peanuts.
- Serve immediately or store in the fridge for up to several days.
Nutrition
Serving: 1gCalories: 224kcalCarbohydrates: 20gProtein: 20gFat: 8gSaturated Fat: 1gCholesterol: 48mgSodium: 242mgPotassium: 666mgFiber: 3gSugar: 14gVitamin A: 3847IUVitamin C: 78mgCalcium: 67mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!