Chinese Chicken Salad

Warm summer evenings call for light, refreshing dinners. This light Chinese Chicken Salad fits the bill perfectly.

You’ll notice that this recipe doesn’t call for any crunchy noodles. Sorry, but those are gluten and carb-filled and would only weigh us down. So instead enjoy the crunchy toasted almonds.

Also I’ve taken soy out of the equation by substituting coconut aminos for the soy sauce in the dressing. And the refined sugar is gone from the dressing, since a simple packet of Stevia In the Raw works beautifully with zero calories.

If you plan to cook the chicken yourself, here’s my favorite way for effortless, moist shredded chicken: Wash and pat dry 2 organic chicken breasts. Season with salt and pepper. Place in a slow cooker and pour in chicken broth until it just covers the chicken. Cook on low heat for 6 hours. Pull the chicken breasts out of the broth and it will shred perfectly. I use this technique all the time — it never fails! Just remember to get the chicken into the slow cooker in the morning, and it will be ready by dinner.

When I served this to the kids last night it was with my fingers crossed behind my back. While they are really good with putting up with my healthy creations, salad is their least favorite. To my surprise Chloe, my pickiest little carb-lover, went to town on it! She didn’t even stop to pick out any of the veggies