Servings: 2 to 4 people
Healthy Chinese Chicken Salad
A healthier version of classic Chinese Chicken Salad that is soy-free, refined sugar-free and free of vegetable oil. A filling and nutritious salad recipe that is paleo friendly! One of my favorite paleo salad recipes right here!
Ingredients
Orange Marinated Chicken:
- 1 large boneless skinless chicken breast
- 1 Tbsp avocado oil
- 3 Tbsp orange juice
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
Sesame Ginger Dressing:
- 1/2 cup avocado oil
- 1/4 cup rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp honey or pure maple syrup
- 3 Tbsp coconut aminos or liquid aminos
- 1 tsp fresh ginger minced
- 1 large clove garlic minced*
- 2 tsp sesame seeds
- 1/2 tsp sea salt to taste
For the Salad:
- 4 cups baby spinach or romaine hearts, chopped
- 1 cup red cabbage thinly sliced
- 1 large avocado pitted and diced
- 4 clementines peeled, membranes removed
- 1/3 cup slivered almonds
Instructions
Prepare the Chicken:
- Place the chicken breasts in a zip lock bag along with the ingredients for the marinade. Refrigerate for at least 15 minutes, but ideally 4 to 6 hours.
- When you're ready to bake the chicken, preheat the oven to 350 degrees F and place chicken in a casserole dish with the marinade. Bake 25-35 minutes, or until cooked through and the internal temperature reaches 165 degrees F.
- Once the chicken has finished baking, allow it to rest 15 minutes, then chop it on a cutting board. Note: You can chill the chicken first rather than serving it warm. I’m fine with eating it slightly warm fresh out of the oven, but chilled is nice too!
Make the Dressing:
- While the chicken is baking, prepare the salad dressing. Add the ingredients for the dressing to a small blender and blend until combined. You can also whisk the ingredients together or put them in a jar and shake if you don’t have a small blender.
Make the Salad:
- Chop the vegetables and place them in a large serving bowl. Add the chicken and pour in desired amount of dressing. Toss everything together until it’s all well-coated in dressing and serve!
Notes
*To make recipe Low-FODMAP, omit the garlic from the dressing.
Nutrition
Serving: 1of 3, Calories: 579kcal, Carbohydrates: 30g, Protein: 30g, Fat: 38g, Fiber: 8g, Sugar: 18g