Arsy's Beautycounter

Chinese Chicken Salad Recipe

Did you know that GELATIN is loaded with health benefits? It has been shown to heal the digestive tract, improve skin elasticity, reverse food allergies, improve hair, nails, and bones, strengthen joints, and much more. Learn more about the health benefits of gelatin and how to incorporate it in your life daily in THE GELATIN SECRET. Check out The Gelatin Secret HERE.

Chinese Chicken Salad #paleo

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 besides myself, to say the least.┬áCheck 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 left over rotisserie chicken, which is what I did!


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 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

  1. Salad – Combine cabbage, carrots, scallions and radishes. Top with chicken, cilantro and mint and set aside.
  2. 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.
  3. Drizzle salad with vinaigrette & enjoy!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only recommend products that I wholeheartedly believe to be valuable or that I use myself. Rubies & Radishes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. says

    Congrats on Dr. Oz! That’s so awesome! Also, I love that bowl in the photo! Chinese chicken salad is a fav of mine, but I have yet to make it at home!

    • admin says

      HI Michelle! Thanks! I just picked up the bowl at Target a few days ago. Love that place!