Chinese Chicken Salad

This recipe is a personal favorite of mine; it’s bright, colorful, packed with flavor, and it’s nutrient-dense. It’s really all you could ask for in a recipe that only takes 40 minutes total from start to sitting down to eat.

It’s adapted from a bunch of different recipes - and I’ve added some ingredients to boost its nutritional value even more.

Ingredients

• 1 lb. boneless, skinless chicken thighs (or 1.5 lb. bone-in thighs)

• 1/2 - 1 C. NomNom All-Purpose Stir-Fry Sauce* (see NomNomPaelo.com)

• 2 T. olive or avocado oil

• 1⁄2 head of small, red cabbage sliced thin

• 3 medium carrots, julienned (thin, short pieces)

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

• 1/2 C. cilantro leaves, roughly chopped

• 1 small avocado, cubed

• 2 mandarin oranges, peeled and divided into sections

• 1/4 C. almond slivers, toasted

• 2 T. sesame seeds, toasted

Instructions

1. If you have time, marinate your chicken up to 2 hours using 1/2 C NomNom All Purpose Fry Sauce, also in Plan to Eat. (Short on time? It's plenty tasty without the marinade!)

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

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

4. Whisk the olive or avocado oil into the remaining 1/2 C of All Purpose sauce and drizzle it over the veggies. Mix well. Add the avocado chunks and gently toss again.

5. Once cooked, slice the chicken pieces and set aside.

6. 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 across the top. (Or just mix it all together!)

7. Eat it up

Prep Notes

The day of: Ideally, marinate your chicken up to 2 hours before cooking it.