Healthy Chinese Chicken Salad
Ingredients
The dressing
-
1
pound
organic skinless chicken thighs
-
⅓
cup
coconut aminos
-
2
tablespoons
red wine vinegar
-
3
tablespoons
olive oil or avocado oil
-
2
tablespoons
sesame oil
-
2
teaspoons
ground ginger
-
1
teaspoon
onion powder
The salad
-
½
head
purple cabbage, thinly sliced
-
¼
head
green cabbage, thinly sliced
-
1
cup
sliced carrots
-
1
bunch
green onion, thinly chopped
-
½
cup
cilantro, roughly chopped
-
3
tablespoons
black sesame seeds
-
3
tablespoons
white sesame seeds
-
¼
cup
pumpkin seeds (optional)
-
1
can
mandarin oranges, no sugar added
Instructions
- Whisk together the dressing ingredients in a small bowl and set aside.
- Marinate the chicken in ¼ cup of the dressing in the refrigerator for 30 minutes.
- In a large bowl, combine all salad ingredients and the remaining dressing.
- Heat a cast-iron skillet over medium heat and cook the marinated chicken for about six minutes on each side until cooked through.
- Remove the chicken from heat, let it cool, and slice it into thin strips.
- Add the sliced chicken to the salad and mix well.
- Season with salt and pepper to taste, and garnish with additional cilantro and sesame seeds if desired.
- Serve immediately or store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
mg
Cholesterol
mg
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