Chinese Chicken Salad
Chinese Chicken Salad is an easy, yet flavorful lunch or weeknight dinner. With a perfect blend of savory chicken, fresh veggies, and a delectable dressing, this salad is a total crowd pleaser.
Servings: 2
Calories: 473kcal
Ingredients
- 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 soy sauce (or bragg's liquid aminos)
- 1/2 teaspoon ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon almond butter
- 1 tablespoon mayonnaise or vegannaise
- 2 tablespoons oil
Instructions
- Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes or until cooked through. Cool and cut into chunks. You can also use leftover cooked chicken or rotisserie chicken and skip this step.
- 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.
Notes
- Veggie Lover’s Dream: Swap out the chicken for tofu, tempeh, or edamame to create a delightful meatless version of this salad that’s still packed with protein.
- Gluten-Free Galore: Keep it gluten-free by using gluten-free Bragg’s liquid aminos instead of soy sauce.
- Nutty Adventure: Add some chopped peanuts or almonds for an extra layer of crunch.
- Spicy Surprise: If you’re feeling bold, sprinkle some red pepper flakes for a spicy kick.
Nutrition
Calories: 473kcal | Carbohydrates: 23g | Protein: 33g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 746mg | Potassium: 1777mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8677IU | Vitamin C: 173mg | Calcium: 417mg | Iron: 3mg