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Recipe: Asian Chicken Salad

This delicious and satisfying salad can be enjoyed as an entrée or shared with others.



  • 6-8 cups thinly sliced greens (kale, collards, savoy cabbage, bok choy)
  • 2-3 cups shredded cooked chicken
  • 2 large carrots, julienned
  • 1 cup slivered almonds or other nut/seeds, lightly toasted*
  • Sesame seeds for garnish


  • 4 Tbsp. extra-virgin olive oil
  • 1 Tbsp. sesame oil
  • 3 Tbsp. coconut vinegar (or brown rice vinegar)
  • 3 Tbsp. coconut aminos (or wheat-free tamari)
  • 2-3 tsp. honey or pure maple syrup
  • 1 clove garlic
  • 1-inch piece of fresh ginger, peeled



  1. Toss all salad ingredients into a large bowl if serving immediately. If you want to stretch the salad over a few days, place ingredients into separate containers and store in the fridge. Use what you would like for each serving.
  2. To make the dressing, place all ingredients in a blender and blend on high until combined. Pour dressing over salad, toss and serve. Garnish with sesame seeds if desired.

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