This Chinese Chicken Salad recipe is perfect for a light lunch or dinner. Plus, it’s super simple to make!
Before we jump into today’s recipe, I wanted to share a little bit of awesome news (in case you missed it yesterday!). My cookbook, The Paleo Slow Cooker, will be featured on Dr. Oz this coming Monday, April 22nd. I am beside myself, to say the least. Check local listings for times. In celebration, I am giving away a signed copy of my cookbook and a 6-in-1 programmable pressure cooker. See yesterday’s post for all of the details!
This was one of those, open the fridge to find that it is almost bare, but I am too lazy to go to the store, so hurry and make something fabulous out of nothing for dinner! I basically used everything we had in the fridge for this and it turned out dee-lish-ous!
This is a perfect throw together meal to use up a leftover rotisserie chicken, which is what I did! 🙂
Chinese Chicken Salad Recipe
1 small head (or 4 cups) savoy cabbage, finely shredded – (you can sub napa cabbage)
1 cup carrot, julienned (about 1 large carrot)
1/4 cup scallions, trimmed and julienned (about 3 scallions)
1/4 cup radishes, julienned
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 cups cooked chicken (I used a leftover rotisserie chicken)
2 tablespoons coconut vinegar (you can sub Mirin – rice wine)
3 tablespoons coconut aminos (you can sub tamari)
2 tablespoons sesame oil (use unrefined, expeller or cold-pressed)
juice of 1/2 a lime
1 chipotle pepper (or sub 1/2 teaspoon hot sauce of your choice)
1 clove garlic, crushed
1 teaspoon fresh ginger, grated
1 teaspoon raw honey
Chinese Chicken Salad
- 1 small head (or 4 cups) savoy cabbage, finely shredded – (you can sub napa cabbage)
- 1 cup carrot, julienned (about 1 large carrot)
- 1/4 cup scallions, trimmed and julienned (about 3 scallions)
- 1/4 cup radishes, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- cups cooked chicken (I used a leftover rotiserrie chicken)
- 2 tablespoons coconut vinegar (you can sub Mirin – rice wine)
- 3 tablespoons coconut aminos (you can sub tamari)
- 2 tablespoons sesame oil (use unrefined, expeller or cold-pressed)
- juice of 1/2 a lime
- 1 chipotle pepper (or sub 1/2 teaspoon hot sauce of your choice)
- 1 clove garlic, crushed
- 1 teaspoon fresh ginger, grated
- 1 teaspoon raw honey
- Salad – Combine cabbage, carrots, scallions, and radishes. Top with chicken, cilantro, and mint and set aside.
- Vinaigrette – If using a chipotle pepper (which I highly recommend!), remove the seeds and place it in a small bowl and cover it with warm water for 30 minutes to help it rehydrate. Once rehydrated, pulse it a few times in a food processor. Combine with the rest of the vinaigrette ingredients. Taste to see if it needs any adjustments. If it is too spicy, you can add more lime juice to counteract it.
- Drizzle salad with vinaigrette & enjoy!
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