Chinese Chicken Salad
This makeover of the traditional Chinese chicken salad is bright, flavorful and full of crunch! A rainbow of fruit and veggies, plus protein and healthy fats, makes this salad a nutritional powerhouse. And it’s quick and easy to prepare.
What’s more, it’s loaded with a nine different plant foods. That kind of variety is a great way to “eat the rainbow” and nurture your gut health, while savoring every bite.
Want leftovers? This salad saves well — but hold the nuts & seeds until mealtime.
Photo credit: kalejunkie.com
Ingredients
Salad
1 lb. boneless, skinless chicken thighs (or 1.5 lb. bone-in thighs)
1⁄2 head of small, red cabbage sliced thin
1⁄2 head small green cabbage or 1 bunch of romaine hearts, sliced thin
3 medium carrots, julienned (thin short slices)
3 scallions, cut on a thin bias
1/2-1 C cilantro leaves, roughly chopped
1 avocado, cubed
2 mandarin oranges, peeled and divided into sections
1/4 C almond slivers or pumpkin seeds, toasted
2 T white or black sesame seeds, toasted
Dressing
1/2 C coconut aminos
1/4 C fresh orange juice
2 T fish sauce
1 T rice vinegar
1 tsp. garlic powder
1 T fresh ginger root, grated (or 1 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 cup 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
