Asian Chicken Slaw

Asian Pears memeI am a big fan of variety.  Typically, once I cook a recipe, I don’t want it again for at least a few months.  But there are a few exceptions.  And this Asian Chicken Slaw is one of them.  Every fall, I make a batch of this salad almost every week, until I can’t buy asian pears anymore.  I never tire of it.  And if you haven’t tried asian pears, you’re in for a big treat!  They are like a hybrid of a pear and and apple with a splash of jicama thrown in!  I’m sure you’ll enjoy this crisp, fall salad as much as I do!


Asian chicken Slaw

1/2 head green cabbage, sliced thin

Asian Chicken Slaw1/2 bunch green chard, ribs removed and leaves sliced thin

1/4 teaspoon sea salt
2 large carrots, grated
1 bunch cilantro, finely chopped
2 roasted chicken breasts, chopped or shredded
1-2 asian pears (depending on size), chopped
2 avocados, chopped
sesame seeds or gomasio (optional)


2 Tablespoons brown rice vinegar or coconut vinegar
1 1/2 Tablespoons coconut aminos (or tamari)
1 Tablespoons mirin
1 Tablespoon grated ginger
6 Tablespoons olive oil


To make the dressing:
Combine all ingredients in a jar and mix well.


Assemble the Salad:
Massage the salt into the cabbage and chard in a large bowl until the cabbage starts to give up some of it’s liquid.  Mix in the grated carrot and chopped cilantro.  Top with chicken, asian pears, and avocado.  Garnish with sesame seeds or gomasio if desired.


Dress the salad with the vinaigrette.  Serves 4


Let me know how you like this recipe in the comments below!!
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Disclaimer: I am not a doctor.  I am a scientist and householder.  Please do not replace advice from a doctor or medical professional with information found on this site.