This is a very versatile gluten-free, dairy-free salad. It could even be vegan if you choose to leave out the chicken. If you have left over beef, it could be added in place of the chicken. It would be great to take to a 4th of July picnic or your next potluck. I used the vegetables that I had on hand, but feel free to add your favorites to customize it to suit your tastes.
First chop and grate the vegetables needed for the salad.
Question of the day- What to do with the one or two pieces of leftover chicken? Pick the meat off the bone and dice it up for a salad. You can always dice it up and put it in a freezer bag for a later day.
Now for the actual recipe:
Asian Chicken or Beef Salad – Gluten-Free, Dairy-Free
1 small head napa cabbage – chopped
2 small carrots – grated
1/2 c. Craisins
1/2 c. Walnuts (optional)
2 stalks bok choy – chopped
2 c. leftover chicken or beef – chopped
Combine all chopped ingredients in a large bowl.
1 Tbsp. Tamari (wheat-free soy sauce) Last I checked La Choy brand was wheat-free.
3 Tbsp. rice vinegar or light flavored vinegar
1 tsp. garlic powder
1 tsp. fish sauce (optional)
2 tsp. sesame oil
2 Tbsp. Sweet Chili Sauce
3 Tbsp. Olive Oil
In a small bowl combine all dressing ingredients except the olive oil. Whisk to combine. Then drizzle in the olive oil while whisking lightly. Pour the dressing over the salad ingredients and toss to combine. Refrigerate until serving. Enjoy!!!