Asian Chicken Salad + Thai Noodle Steak Salad (Paleo , Egg free, Dairy Free & Gluten Free)
Take salad up a major notch with these two recipes! Perfect for every day of the week, healthy enough to eat all the time, but delicious enough that they feel indulgent. The Thai noodle steak salad in particular was my favorite!! But I really enjoyed creating and eating BOTH. Add these to your routine and you’ll thank me for it .
Asian Chicken Salad:
Yield: 4-6 Servings
In a large bowl whisk together ⅓ cup rice vinegar, 3 tbsp sesame oil, 3 tbsp avocado or melted coconut oil, 3 tbsp honey, 2 tbsp coconut aminos and ½ tsp sea salt, transfer ¼ cup of the marinade to a smaller bowl with 1 lb boneless skinless chicken thighs and allow to marinade on the counter for 10 minutes. Heat 2 tbsp coconut oil in a large skillet over medium high heat and once the chicken is done marinating, transfer to the hot skillet and cook through, about 8-10 minutes. While the chicken is cooking add to the large bowl containing the remaining marinade 5 cups baby spinach, 1 cup shredded carrots, 4 sliced scallions,1 cup snow peas chopped into thirds, 1-11oz drained can mandarin oranges and ¼ cup toasted slivered almonds or honey roasted slivered almonds and gently toss to combine. Once the chicken is cooked through remove from pan, allow to cool enough to handle, thinly and evenly slice and place on top of prepared salad. Top with an additional ¼ cup slivered almonds and serve immediately.
Thai Noodle Steak Salad:
Yield: 4-6 Servings
Bring a large saucepan of water to a boil and add 12oz rice noodles and cook until al dente, about 4-6 minutes, drain and rinse with cool water, transfer to a large bowl and lightly drizzle with sesame oil to prevent sticking, set aside. While the noodles cook add to a large skillet over medium heat 2 tbsp sesame oil, 6 sliced scallions, 4 minced garlic cloves and 1 tbsp freshly grated ginger and cook until tender, about 3-4 minutes. Whisk into the skillet ¼ cup coconut aminos, ¼ cup honey, ¼ cup sunbutter, 3 tbsp rice vinegar and 1 tbsp sriracha sauce and allow to thicken for about 2 minutes, remove from pan to a separate bowl to come to room temperature. To the same hot skillet add an additional 2 tbsp sesame oil over medium high heat and once hot add 1lb thin skirt steak and cook for about 2 minutes, flip and cook for an additional 2 minutes. Transfer to a cutting board, allow to rest for 5 minutes and slice into thin strips. Once the sauce has come to room temperature spoon it over the cold noodles and toss to combine. Top with the sliced steak and serve immediately. Can be stored covered in the fridge for up to 3 days.