Gluten Free Dairy Free Sugar Free Chinese Chicken Salad


3 chicken breasts (bone in, preferably organic) roasted and shredded
1/2 red cabbage
1/2 green cabbage
2 bunches romaine lettuce hearts
6 scallions
3 carrots
6-8 fresh satsuma mandarins
1/4 cup extra virgin olive oil
1/4 cup champagne vinegar (I used O gluten free brand), or apple cider vinegar
3 tablespoons sesame oil
3 tablespoons white sesame seeds
1 1/2 tablespoons black sesame seeds
1 1/2 tablespoons xylitol (I use Epic Dental brand)
1 tablespoon kosher salt
1 teaspoon crushed black pepper
juice of one mandarin (cut crosswise then squeeze into jar over a strainer)


For the salad:
Finely slice the red, and green cabbage.
Remove ends and finely slice romaine lettuce.
Trim ends of scallions (white and green side) and finely slice.
Peel and grate carrots, or put into a mini food processor to finely chop.
Peel clementines then remove pith from slices.
Add all the ingredients into a large serving bowl.
For the dressing:
Add all the ingredients into a glass jar and shake until well blended, or whisk all the ingredients in a mixing bowl.
Pour dressing over salad, toss to combine well.
If making ahead, dress the salad just before serving.


I adapted this Chinese Chicken Salad for dinner last night. I had the "original" (minus the noodles) while out with a friend at this popular pizza chain restaurant last week. As I’m eating, I thought: “Why not make this salad for dinner? … something light after all the sweets we have been eating since Thanksgiving”. So, I went ahead and made my version of their Chinese Chicken Salad using fresh mandarin slices (instead of canned), and green cabbage (instead of napa cabbage - a type of Chinese cabbage that is more oval than round). Either, or both of the original ingredients would work fine in here if these are not available. I just thought extra cabbage crunch and some fresh satsuma mandarin - now in season and at their best - would be better instead. There were so many different ingredients dressed in the simple sesame dressing that adding noodles just may be a thing of the past.

You can make all the components of this colorful salad a day ahead, as well as the dressing, and assemble it before serving and for a protein-rich vegan option, try canned black beans or great northern beans, they make a tasty substitute. Leftovers make a nice lunch to pack for school, or work, well, that is if there are any leftovers … enjoy!

Other Names:

Paleo Chinese Chicken Salad


Serves 6-8


Monday, January 12, 2015 - 12:55pm


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