Make a tasty Asian Chicken Salad with Chef Allison Davis and Dietician Amanda Nighbert

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Grilled tofu is lower in calories and suitable for vegetarians.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats and is more widely available.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is a healthier nut option with similar taste.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

Start with cooked chicken breasts, diced or use rotisserie chicken for convenience.

Prepare the dressing by mixing tahini, chopped cilantro, rice vinegar, soy sauce (tamari), ginger, and cayenne in a bowl.

Toss the diced chicken with the dressing and refrigerate until ready to eat.

When ready to serve, grab some arugula and spinach for the base.

Make a simple dressing with fresh lemon juice, olive oil, salt, and pepper.

Toss the greens with the dressing and serve on a plate.

Scoop out avocado and place it on the plate with the chicken mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens