Chinese Chicken Salad
It has been quite a while since I had made this Chinese Chicken Salad. This recipe is perfect for those summer weekday dinners where you want to do minimal to no cooking at all, but enjoy a delicious flavor packed meal. You can customize this however you prefer; I have included some suggestions below:
Chicken – you can follow my recipe below or if you want to do zero cooking – used rotisserie or leftover chicken from another dish!
Salad – who says salad has to just be lettuce? I use a combination of romaine lettuce and slaw mix. You could omit the romaine all together and simply use cabbage – red, green, or Napa. I like to throw in some carrots as well for a lot of color and additional crunch
Toppings – they are endless really. In the past we have used edamame, Chow Mein noodles (when I could eat them), more carrots, cucumbers, slivered almonds, mandarin oranges (canned or fresh), cilantro, scallions, water chestnuts, bean sprouts, etc.
Dressing – again, the choice is yours – some people prefer a thicker sauce, but I prefer a vinaigrette
Chinese Chicken Salad
Ingredients
- 2 each Chicken Breast boneless, skinless
- 2 Tbs Gluten Free Tamari low sodium
- 1 tsp Toasted Sesame Oil
- 1/4 tsp Black Pepper
- 4 Cups Romaine Lettuce chopped
- 3 Cups Slaw Mix or 1.5 cups each green and red cabbage
- 1 Cup Shredded Carrots
- 1 Cup English Cucumber Cut in to half moons
- 1/4 Cup Scallion, sliced on the diagonal green parts only for Low FODMAP
- 2 Tbs Cilantro torn
- 1/4 Cup Slivered Almonds
- 1 Cup Mandarin Orange segments canned or fresh
- 1/2 Cup Diced Water Chestnuts
Sesame Ginger Vinaigrette
- 1/4 Cup Rice Wine Vinegar unseasoned
- 1.5 Tbs Toasted Sesame Oil
- 1 Tbs Gluten Free Tamari low sodium
- 1 Tbs Sugar
- 1 Tbs Fresh Ginger grated
- 1 Tbs Oil, Vegetable Garlic Infused
Instructions
- In a zip top bag combine gltuen free tamari, toasted sesame oil, and black pepper. Add chicken and marinade for 30 minutes.
- Pre-heat oven to 350°F
- Line baking sheet with parchment paper; remove chicken from marinade and place on prepared pan. Bake for 15 minutes (time may vary depending on size of chicken breast). Check for internal temperatue of 165°F. Let cool before slicing or shredding
- While chicken cools; prepare vinaigrette: In a mason jar (or bowl); combine all ingredients, cover jar and shake well. Taste - adjust as necessary
- In a large bowl; combine salad ingredients and 3/4 of dressing - toss well to combine.
- Divide into four bowls, add remaining dressing if desired
Notes
June 22, 2020 at 9:00 am | Chef's Corner, Dairy-Free, Egg Free, Fish Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Uncategorized, Wheat Free | No comment
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