My favorite type of meal involves as little effort as possible. You’ll rarely see me peel a vegetable and before my herb scissors, I’d never chop my herbs. Cue this ridiculously easy, no cook Asian chicken salad.


When it comes to any type of Asian dish, I love using coconut aminos to substitute soy sauce! Have you ever tried it before?

The flavor of soy sauce comes from fermented soybeans, along with roasted grains (wheat), salt, water and a mold or yeast culture.


Coconut aminos on the other hand, are a soy-free alternative to soy sauce. Made simply from coconut tree sap and salt!

It serves as the perfect substitute for a salty, umami flavor to your dish. Plus it actually doesn’t have as much sodium as soy sauce… just incase you’re the type with sensitive fingers that swell from any salty dish (that’s me!).


This Thai chicken salad is totally delicious all on it’s own, atop a bowl of rice or greens, or even wrapped up in some gigantic collard greens. I’ve always been fond of how huge collard greens are and how they make for easy wrapping compared to other greens. It’s common to cut the stem out of them to steer clear of the bitter taste, but I cut my wrap straight down the middle of the stem and found I could barely taste it!


I also did us all the favor of testing out how this recipe refrigerated and I’d say that although the leftovers weren’t as crunchy, they had soaked up the sauce even more- YUM. I would advise keeping the salad and sauce separately if you intend on using it as a meal prep dish.


You’re welcomed to substitute any nut you’d like in the salad- maybe even some pumpkin seeds too? That sounds scrumptious. I just happened to love cashews in Asian dishes! Almonds would be another great choice.

I streamlined this recipe by a long haul by using True Story Foods Organic Oven Roasted Chicken Breast. Pre-cooked to perfection with clean, quality ingredients! I chopped up their chicken to skip the hassle of defrosting, washing, seasoning and cooking chicken breasts on my own. 

Another quick tip to save some time on this recipe is to use shredded carrots! I happen to love using my julienne, but you can buy pre-shredded carrots in the grocery store just the same.


Prep time: 20 minutes

Serves: 3


1/4 green cabbage, shredded

2 carrots, julienned

1 red pepper, thinly sliced

1/2 package of True Story Foods Organic Oven Roasted Chicken Breast

3 scallions, chopped

1/4 c cashews


2 tbsp coconut aminos

1 tbsp apple cider vinegar

2 tbsp avocado oil

2 tbsp sesame oil

2 cloves garlic, minced

1 tbsp tahini

1/4 lemon, juiced

  1. Toss all salad ingredients in large mixing bowl until well combined.
  2. In a small bowl, whisk dressing ingredients until blended into creamy mixture.
  3. Drizzle dressing and toss salad to enjoy! 

Best enjoyed immediately after dressing.

This post is sponsored by True Story Foods. All opinions are my own. To view my full disclosure policy, click here.

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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, recipe developer, mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’. Welcome to my blog.


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