Chopped Chinese Chicken Salad

March 24, 2019

CHINESE CHOPPED CHICKEN SALAD - INGREDIENTSFOR THE DRESSING:⠀1 lb organic skinless chicken thighs (or breast!)⠀1/3 cup coconut aminos (@traderjoes has it for cheap!)⠀2 tb red wine vinegar, acv, or champagne vinegar⠀3 tb olive oil or avocado oil ⠀2 tb sesame oil ⠀2 tsp ground ginger ⠀1 tsp onion powder⠀FOR THE SALAD:1/2 head purple cabbage, thinly sliced⠀1/4 head green cabbage, thinly sliced⠀1 cup sliced carrots⠀1 bunch green onion, thinly chopped ⠀1/2 cup cilantro, roughly chopped⠀3 tb black sesame seeds⠀3 tb white sesame seeds1/4 cup pumpkin seeds (optional)⠀1 can mandarin oranges, no sugar added

Here for you guys as you get your Sunday meal prep on — he’s my paleo, whole30 approved CHINESE CHICKEN CHOPPED SALAD! The reason I love this particular salad for meal prep is because unlike salads made with lettuce, this one is made with cabbage, and cabbage doesn’t get soggy like lettuce does. In fact, I think cabbage salads are yummier a day or two in anyways, but that’s just me.

CHINESE CHOPPED CHICKEN SALAD

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

FOR THE DRESSING:

  • 1 lb organic skinless chicken thighs (or breast!)
  • 1/3 cup coconut aminos (@traderjoes has it for cheap!
  • 2 tbsp red wine vinegar, acv, or champagne vinegar
  • 3 tbsp olive oil or avocado oil
  • 2 tbsp sesame oil
  • 2 tsp ground ginger
  • 1 tsp onion powder

FOR THE SALAD:

  • 1/2 head purple cabbage, thinly sliced
  • 1/4 head green cabbage, thinly sliced
  • 1 cup sliced carrots
  • 1 bunch green onion, thinly chopped 
  • 1/2 cup cilantro, roughly chopped
  • 3 tbsp black sesame seeds
  • 3 tbsp white sesame seeds
  • 1/4 cup pumpkin seeds (optional)
  • 1 can mandarin oranges, no sugar added

Instructions

  • In a small bowl, whisk together the ingredients for the dressing.
  • Place chicken in a bowl, along with 1/4 cup of the dressing, cover the bowl and place in the refrigerator for 30 minutes to marinate.In a large bowl, add all of the ingredients for the salad, along with remaining dressing.
  • Remove chicken from the refrigerator.
  • Place a cast-iron skillet on the stove over medium heat, greasing well with oil so the chicken doesn't stick.
  • Cook chicken for approximately six minutes on each side, until cooked through.
  • Remove chicken from heat, let cool, and slice into thin strips.
  • Add chicken to the salad, and use your hands to mix together the ingredients well.
  • Add salt and pepper to taste and more cilantro/sesame seeds if desired! 

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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