asian shredded chicken salad | Nourish Real Food

Asian Shredded Chicken Salad

An asian shredded chicken salad. Hello yum!

I can’t get enough of this salad. Filling. Light. Nutritious. Refreshing. Crunchy. All good things!

I love an asian-style coleslaw-like dish. The balance of flavours (sweet, salty, spicy, umami) are really what’s missing from so much of the foods we eat in North America. And the napa cabbage is so much easier to get down. Less chewing — haha.

It’s also colourful. And you can do quite a variety of things to it — or make it different every time — and it’ll still turn out perfect.

We eat a version of this on the Winter Dump (with chicken) and we eat a plant-based one on the warmer month Dumps. So no matter how you’re eating, it’s refreshing and yummy and wonderful.

The creaminess of the salad comes from the nut butter and mayo or coconut cream. Try making your own Lacto-Fermented Mayo for this. OR… to make your own coconut cream, follow the instructions HERE.

Snag the recipe down below. Don’t be daunted by the number of ingredients. It’ll TOOOTALLY be worth it. xo

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  • 1. Cut chicken into bite sized pieces. Heat coconut oil over medium heat in a cast iron pan. Stir-fry chicken until no longer pink inside (but not overcooked). Alternatively, grill chicken and shred afterwards.
  • 2. Toss remaining salad ingredients in a large bowl.
  • 3. Mix dressing ingredients and pour over salad ingredients. **IMPORTANT: If you'd like the salad saucier, simply double the dressing ingredients.
  • 4. Add chicken. Toss well.
  • 5. Serve immediately or chill awhile to let flavours infuse.

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Because guilt will not win. It’s time to find some balance. And I’m here to help you. Follow me on my journey as I teach you all things “Dump” related, ...