Asian Chicken Salad

Asian Chicken Salad

Asian is a gift from the gods to a gluten-free vegan. Pretty much everything is made with naturally gluten-free rice. Tofu is nearly always an option instead of meat. However, throw in soy-free, and you’ve pretty much scratched it off your “can-eat” list. Given my asian roots, it’s hard for me to let go. I’m slowly but surely working on making over the dishes I love without their most crucial ingredient: soy sauce.

For now, here is an asian inspired salad, based off of one I once had at Panera. I can almost call this a “no-recipe” recipe because the only crucial component is the dressing.

It’s a light dish. Perfect for a spring/summer lunch or dinner.

Use whatever lettuce you’d like. Add any vegetables. Use chicken like I do here or simply add sunflower and pumpkin seeds for protein.

Asian Chicken Salad

Simple Asian Dressing

¼ cup rice wine vinegar

1 tbsp toasted sesame oil

2 tsp agave nectar, maple syrup, or brown rice syrup

1 tbsp sesame seeds

¼ tsp garlic powder, onion powder, pepper

¼-½ tsp salt (to taste)


Combine everything in a mason jar and shake.

Use the dressing sparingly. A little goes a long way.

I used:

Organic spring mix

Broccoli slaw

Carrots (shaved thinly with a vegetable peeler)

Sunflower seeds

Organic chicken breast:

Marinated in 2 parts olive oil, 1 part rice wine vinegar, 1 part balsamic vinegar, ¼ part toasted sesame oil, and a dash of garlic powder and pepper