When I first moved to Los Angeles, several of my friends were regulars at Chin Chin restaurant, which is famous for its chinese chicken salad. One bite of this crisp, crunchy, fresh salad and you’ll immediately understand why it’s so darn popular.
I’m always trying to think of recipes that our entire family can eat together (this is yet another one of my tips for getting your little ones to eat since they love to have what mommy and daddy are having) and this one is a winner in my house. This is one of those dishes that Kenya better eat quick or Mommy and Daddy are definitely going to get to it first.
Steaming the chicken breast is the most complicated part — this recipe couldn’t be easier. The salad is packed with vitamin packed veggies and the dressing is almost creamy. You would never imagine a toddler eating “salad,” but trust me, this will change their minds.
Chinese Chicken Salad
- 1 chicken breast
- 1 large carrot, peeled and sliced into thin coins
- 1 head napa cabbage, chopped
- 1/2 cup red bell pepper, sliced into 1/2-inch strips
- 2 tablespoons cilantro, chopped
- 2 teaspoon toasted sesame seeds
- 1/2 teaspoon sesame oil
- 1 tablespoon braggs or soy sauce
- 1/2 teaspoon minced ginger
- 1 tablespoon rice vinegar
- 1 tablespoon almond butter
- 1 tablespoon veganaise or mayonaise
- 2 tablespoons oil
- Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes or until cooked through. Cool and cut into chunks.
- In a large bowl, combine the chicken, carrot, cabbage, bell pepper, cilantro and sesame seeds.
- Place the remaining ingredients in the bowl of a food processor and pulse to combine.
- Add the dressing to the salad and toss to combine.
Where is it that you see the Nutritional Information? I wanted to try this and add the info to My Fitness Pal (I can’t find it specifically already entered) and didn’t see it in the cookbook or online; however this question makes me think it must be available somewhere. Am I missing it?
So glad this was a hit! Woohoo!
I just made this, eating it as I type. OMGosh, it is so, so good! Stop what you’re doing and go make it! I can’t wait to share it with my daughter.
It is calculated to serve 5, so the nutrition info is for 1/5 of the total recipe!
Hi Catherine, I’m looking forward to trying this recipe tomorrow as we enjoy MANY of your recipes! Just wondering whether the nutritional information was for 1/4 or 1/6 of the recipe? thanks!
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Whoops! Thanks for that! I have updated the recipe. 🙂
this sounds interesting except there are many details that are left out, like shredding (?) the cabbage, chopping (?) the peppers, etc. I doubt you mean to imply that the cabbage leaves are tossed into the recipe, right???
Love salads and homemade dressings
What can I use instead of almond butter…any ideas?
I made this for my 15 month old, she promptly threw it on the floor, but when I put in on her highchair minus the bowl she devoured it!! I wrapped mine in a cabbage leaf and it was so tasty! Thanks!
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