Name: Chinese-Inspired Chicken Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3 cups thinly sliced Napa or green cabbage; 1 cup thinly sliced red cabbage; 1 cup shredded carrots; 1 cup sugar snap peas, thinly sliced; 3 green onions, white and green parts, thinly sliced; 2 ½ cups cooked, shredded chicken (12 ounces cooked); 1 cup orange segments (use a 12- to 15-ounce can of mandarin oranges in 100% juice, drained well, or supreme an orange, or cut fresh orange segments into chunks); 1 cup fresh cilantro leaves, stems removed, leaves roughly chopped; ⅓ cup slivered or sliced almonds, toasted; Optional: Black and/or white sesame seeds for garnish; ¼ cup unseasoned rice vinegar; 3 tablespoons toasted sesame oil; 3 tablespoons coconut aminos; 2 tablespoons avocado oil or extra-virgin olive oil; ½ teaspoon ground ginger; ¼ teaspoon garlic powder

Chinese-Inspired Chicken Salad

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Chinese-Inspired Chicken Salad is a vibrant and refreshing dish that perfectly balances sweet, salty, and savory flavors. This delicious salad features a colorful medley of fresh vegetables, tender shredded chicken, and zesty dressing, making it an ideal option for a quick lunch, a potluck gathering, or a summer picnic. The combination of crunchy textures and bright colors not only appeals to the eyes but also provides a nutritious meal option that is both satisfying and healthy. With its easy preparation in just 20 minutes, this salad is sure to become a favorite addition to your recipe collection.

Author: Evelyn Avery
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Salad
Method: Mixing
Cuisine: Asian

Ingredients

Scale

3 cups thinly sliced Napa or green cabbage
1 cup thinly sliced red cabbage
1 cup shredded carrots
1 cup sugar snap peas, thinly sliced
3 green onions, white and green parts, thinly sliced
2 ½ cups cooked, shredded chicken (12 ounces cooked)
1 cup orange segments (use a 12- to 15-ounce can of mandarin oranges in 100% juice, drained well, or supreme an orange, or cut fresh orange segments into chunks)
1 cup fresh cilantro leaves, stems removed, leaves roughly chopped
⅓ cup slivered or sliced almonds, toasted
Optional: Black and/or white sesame seeds for garnish
¼ cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons coconut aminos
2 tablespoons avocado oil or extra-virgin olive oil
½ teaspoon ground ginger
¼ teaspoon garlic powder

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Instructions

In a large mixing bowl, combine thinly sliced Napa cabbage, red cabbage, shredded carrots, sugar snap peas, and cooked shredded chicken. Toss well.
In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, coconut aminos, avocado oil, ground ginger, and garlic powder until fully combined.
Pour the dressing over the salad mixture just before serving. Gently stir in orange segments and chopped cilantro. Top with toasted almonds and sesame seeds if desired.

Nutrition

Serving Size: 1 cup (200g)
Calories: 280
Sugar: 8g
Sodium: 250mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 16g
Cholesterol: 60mg

Find it online: https://epichistorian.com/chinese-inspired-chicken-salad/