Chinese Chicken Salad
Try this Chinese Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
contains gluten
red meat free
shellfish free
dairy free
- 1/2 tsp sesame oil
- 2 green onions sliced
- 1 cup grated carrots
- 1-2 cups shredded cooked chicken
- 1 cup shredded purple cabbage
- 1/2 cup fresh cilantro minced
- 3 cups shredded romaine lettuce
- 3 cups shredded green cabbage
- 1-2 cups mandarin oranges (i buy the 100% juice-packed ones
- 1/4-1/2 cup toasted almonds
- 1/4 cup gluten free tamari (or coconut aminos or soy sauce
- 1/4 cup rice vinegar (seasoned or unseasoned) or cider vin
- 2-3 tbsp olive oil (or avocado oil)
- Carbohydrate 4.85911666667701 g
- Cholesterol 0 mg
- Fat 0.533433333334799 g
- Fiber 1.97516663393174 g
- Protein 0.942550000006002 g
- Saturated Fat 0.0822550000000394 g
- Serving Size 1 1 -8 as a main dish or 10-12 as a side (81g)
- Sodium 23.0533333334629 mg
- Sugar 2.88395003274527 g
- Trans Fat 0.0646116666672049 g
- Calories 25 calories
Combine the salad mixture and toss until well blended.Whisk together salad dressing ingredients until well blended.If serving the whole salad immediately, stir in the salad add-ins (chicken, oranges, almonds) and enough dressing to coat the salad. Try not to add too much dressing at the beginning, as it breaks down the salad after a few minutes.Serve immediately or keep components separate and prepare just as much as you need. If stored separately, leftovers should keep 3-4 days in the refrigerator.
