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Gluten Free Dairy Free Sugar Free Chinese Chicken Salad
Jessica Glick
4-6 servings
IntermediateI 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!
Total Steps
11
Ingredients
17
Tools Needed
1
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From Jessica's KitchenIngredients
- 3 breasts bone in, preferably organic, roasted and shredded chicken breasts
- 1/2 head red cabbage
- 1/2 head green cabbage
- 2 bunches romaine lettuce hearts
- 6 scallions scallions
- 3 carrots carrots
- 7 fresh satsuma mandarins satsuma mandarins
- 1/4 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1/4 cup apple cider vinegar(optional)
- 3 tablespoons sesame oil
- 3 tablespoons white sesame seeds
- 1 1/2 tablespoons black sesame seeds
- 1 1/2 tablespoons xylitol
- 1 tablespoon kosher salt
- 1 teaspoon crushed black pepper
- 1 mandarin mandarin juice
Instructions
1
Step 1
For the salad:
2
Step 2
Finely slice the red, and green cabbage.
3
Step 3
Remove ends and finely slice romaine lettuce.
4
Step 4
Trim ends of scallions (white and green side) and finely slice.
5
Step 5
Peel and grate carrots, or put into a mini food processor to finely chop.
6
Step 6
Peel clementines then remove pith from slices.
7
Step 7
Add all the ingredients into a large serving bowl.
8
Step 8
For the dressing:
9
Step 9
Add all the ingredients into a glass jar and shake until well blended, or whisk all the ingredients in a mixing bowl.
10
Step 10
Pour dressing over salad, toss to combine well.
11
Step 11
If making ahead, dress the salad just before serving.