Chinese-Inspired Chicken Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
3 cups thinly sliced Napa or green cabbage
02 -
1 cup thinly sliced red cabbage
03 -
1 cup shredded carrots
04 -
1 cup sugar snap peas, thinly sliced
05 -
3 green onions, white and green parts, thinly sliced
06 -
3 cups cooked, shredded chicken (12 ounces cooked or 16 ounces raw)
07 -
1 cup orange segments (canned mandarin oranges in 100% juice, drained, or fresh orange segments)
08 -
1 cup fresh cilantro leaves, stems removed, roughly chopped
09 -
⅓ cup slivered or sliced almonds, toasted
10 -
Black and/or white sesame seeds for garnish (optional)
→ For the Dressing
11 -
¼ cup unseasoned rice vinegar
12 -
3 tablespoons toasted sesame oil
13 -
3 tablespoons coconut aminos
14 -
2 tablespoons avocado oil or extra-virgin olive oil
15 -
½ teaspoon ground ginger
16 -
¼ teaspoon garlic powder
# Instructions:
01 -
In a large bowl, combine cabbage, carrots, sugar snap peas, green onions, and cooked chicken. Toss well to integrate all ingredients.
02 -
In a small bowl or jar, combine rice vinegar, toasted sesame oil, coconut aminos, avocado oil, ground ginger, and garlic powder. Whisk or shake vigorously until emulsified. Pour over salad just before serving.
03 -
Gently fold in orange segments, cilantro, and toasted almonds. Sprinkle with sesame seeds if desired. Serve immediately for optimal freshness and texture.
# Notes:
01 -
May substitute one 12-ounce bag of coleslaw mix for the green and red cabbage and add an additional ½ cup of shredded carrots or snow peas to create the same volume.
02 -
May substitute 1½ tablespoons of low-sodium soy sauce, shoyu, or tamari (gluten-free) mixed with 1½ tablespoons water for the coconut aminos.