Chinese Chicken Salad
with Napa cabbage / carrots / peanuts

Name: Chinese Chicken Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 1 1/2 Tbsp Vinegar, rice; 2 tsp Tamari; 1 tsp Miso; 1 tsp Honey; 1 tsp Oil, toasted sesame; 2 1/2 Tbsp Oil, cooking; 1 lb Chicken breasts, boneless and skinless, halved to thin; 2 Tbsp + 1 Tbsp Oil, cooking; 2 Tbsp Tamari; 6 oz Carrots, shredded (sub pre-shredded carrots to save time); 6 oz Cabbage, Napa, thinly sliced; 2 Oranges, segments (sub mandarin oranges); 1/4 cup Cilantro leaves; 8 oz Baby spinach; 2 cups Tortilla chips, gluten-free, crushed; 1/3 cup Peanuts, roasted; 1 Tbsp Sesame seeds, white or black (opt)

Active: 30 Total: 50

Original GF Paleo Vegetarian

With sweet and savory flavors, crunchy peanuts, and sweet orange segments, this salad is irresistible and quick to assemble.
Smarts: The original version of this recipe includes crispy wontons, but crushed gluten-free tortilla chips make a great stand-in.

Ingredients

Metric

Servings:

Sesame Ginger Dressing:

Ginger, fresh - 1 tsp , grated
Garlic - 2 cloves , chopped
Vinegar, rice - 1 1/2 Tbsp
Tamari - 2 tsp
Miso - 1 tsp
Honey - 1 tsp
Oil, toasted sesame - 1 tsp
Oil, cooking - 2 1/2 Tbsp

Chinese Chicken Salad:

Chicken breasts, boneless and skinless - 1 lb , halved to thin
Oil, cooking - 2 Tbsp + 1 Tbsp
Tamari - 2 Tbsp
Carrots - 6 oz , shredded (sub pre-shredded carrots to save time)
Cabbage, Napa - 6 oz , thinly sliced
Oranges - 2 , segments (sub mandarin oranges)
Cilantro leaves - 1/4 cup
Baby spinach - 8 oz
Tortilla chips, gluten-free - 2 cups , crushed
Peanuts, roasted - 1/3 cup
Sesame seeds, white or black (opt) - 1 Tbsp

Prep

Marinate chicken - Slice chicken in half and thin with a tenderizer. Combine with first portion of cooking oil (for salad) and Tamari (portion for salad). Turn to coat and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Carrots (if not pre-shredded) / Napa cabbage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make dressing - Grate ginger and chop garlic. Combine ginger, garlic, vinegar, Tamari (portion for dressing), miso, honey, toasted sesame oil, and cooking oil (portion for dressing). Whisk until smooth. (Can be done up to 5 days ahead)
Oranges / Cilantro - Prep as directed.

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Make

Heat a large skillet with second portion of oil (for salad) over medium heat. Remove the chicken from the marinade (discard marinade) and season on both sides with some salt and pepper.
Sear the chicken on both sides until golden brown and cooked through, 5 to 7 minutes total. Transfer the chicken to a cutting board and let it cool slightly.
To assemble the salads toss the carrots, cabbage, and spinach with about half of the dressing. Spread it out on individual plates or a large serving bowl. Top with oranges, cilantro leaves, crumbled tortilla chips, and peanuts. Slice the chicken and serve it on top. Sprinkle sesame seeds over top. Serve with the remaining dressing. Enjoy!

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