Recipe Time: Chinese Chicken Salad

This colorful and flavorful salad is a nutritious makeover of the traditional Chinese chicken salad.

It comes together quickly, and I love the tangy dressing.

What’s more, it’s loaded with nine different plant foods. That kind of variety is a great way to “eat the rainbow” and nurture your gut health.

Photo Credit: The Roasted Root

Ingredients

Salad

• 1.5 lb. boneless chicken thighs, (or 2.5 lbs. bone-in thighs)

• 1/2 head small green cabbage (or 1 head romaine), sliced thin

• 1/2 head small red cabbage, sliced thin

• 3 med. carrots, julienned (thin, short pieces)

• 3-4 scallions, cut on a thin bias (angle)

• 2/3 C cilantro leaves, roughly chopped

• 1 avocado, cubed

• 2-3 mandarin oranges, peeled and divided into sections

• 1/3 C almond slivers, toasted

• 2 T sesame seeds, toasted

Dressing

• 1 C coconut aminos

• 1⁄2 C fresh orange juice

• 1⁄4 C fish sauce

• 2 T rice vinegar

• 2 tsp. garlic powder

• 2.5 T fresh ginger root, grated (or 2 tsp. powdered ginger)

• 2 T olive or avocado oil

Instructions

Whisk together your dressing ingredients. Then marinate your chicken in a glass dish or bowl for up to 2 hours using a 1/2 C of the dressing. (Short on time? It's plenty tasty without the marinade!)

Grill or bake your chicken pieces until fully cooked (internal temperature 165° F).

While the chicken cooks, place the cabbage, carrots, scallions, and cilantro into a large bowl.

Drizzle the remaining dressing over the veggies. Mix well. Add the avocado chunks and gently toss again.

When the chicken is cooked, slice the chicken pieces and set aside.

For a beautiful presentation, spread the salad mixture across a platter, top with the sliced chicken and orange slices, and sprinkle the almonds and sesame seeds on top. (Or just mix it all together!)

Eat it up!

Serves 3-4