Chinese chicken salad
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Chinese-Inspired Chicken Salad
This crisp salad hits all the right flavor marks: sweet, salty, and savory. Plus, our simple sauce is made in a way that cuts out refined sugars and reigns in sodium.
Prep: 20 minutesTotal: 20 minutes
Servings: 8 cups
INGREDIENTS
For the Salad:
• 3 cups thinly sliced Napa or green cabbage*
• 1 cup thinly sliced red cabbage*
• 1 cup shredded carrots
• 1 cup sugar snap peas, thinly sliced
• 3 green onions, white and green parts, thinly sliced
• 3 cups cooked, shredded chicken (12 ounces cooked or 16 ounces raw)
• 1 cup orange segments (use a 12- to 15-ounce can of mandarin oranges in 100% juice, drained well, or supreme an orange, or cut fresh orange segments into chunks)
• 1 cup fresh cilantro leaves, stems removed, leaves roughly chopped
• ⅓ cup slivered or sliced almonds, toasted
• Optional: Black and/or white sesame seeds for garnish
the Dressing:
• ¼ cup unseasoned rice vinegar
• 3 tablespoons toasted sesame oil
• 3 tablespoons coconut aminos**
• 2 tablespoons avocado oil or extra-virgin olive oil
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
INSTRUCTIONS
• In a large bowl, combine cabbage, carrots, sugar snap peas, green onions, and cooked chicken. Toss well to combine.
• In a small bowl or jar combine all of the dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
• Gently stir in oranges, cilantro, and toasted almonds. Sprinkle with sesame seeds, if desired.
This crisp salad hits all the right flavor marks: sweet, salty, and savory. Plus, our simple sauce is made in a way that cuts out refined sugars and reigns in sodium.
Prep: 20 minutesTotal: 20 minutes
Servings: 8 cups
INGREDIENTS
For the Salad:
• 3 cups thinly sliced Napa or green cabbage*
• 1 cup thinly sliced red cabbage*
• 1 cup shredded carrots
• 1 cup sugar snap peas, thinly sliced
• 3 green onions, white and green parts, thinly sliced
• 3 cups cooked, shredded chicken (12 ounces cooked or 16 ounces raw)
• 1 cup orange segments (use a 12- to 15-ounce can of mandarin oranges in 100% juice, drained well, or supreme an orange, or cut fresh orange segments into chunks)
• 1 cup fresh cilantro leaves, stems removed, leaves roughly chopped
• ⅓ cup slivered or sliced almonds, toasted
• Optional: Black and/or white sesame seeds for garnish
the Dressing:
• ¼ cup unseasoned rice vinegar
• 3 tablespoons toasted sesame oil
• 3 tablespoons coconut aminos**
• 2 tablespoons avocado oil or extra-virgin olive oil
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
INSTRUCTIONS
• In a large bowl, combine cabbage, carrots, sugar snap peas, green onions, and cooked chicken. Toss well to combine.
• In a small bowl or jar combine all of the dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
• Gently stir in oranges, cilantro, and toasted almonds. Sprinkle with sesame seeds, if desired.
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