Chinese Chicken Salad

A simple blend of veggies, herbs, lettuce and cabbage for the salad, whisked up super-simple salad dressing to go on top along with plenty of toasted almonds for crunch (in place of the ramen noodles) and a few juice-packed mandarin oranges for a touch of sweetness, and Voila!  

This salad is YUMMY!

Serves: 6-8 as a main dish or 10-12 as a side

INGREDIENTS

For the salad mixture:

• 3 cups shredded romaine lettuce
• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup grated carrots
• 2 green onions, sliced
• ½ cup fresh cilantro, minced

For the add-ins:

• 1-2 cups shredded cooked chicken
• 1-2 cups mandarin oranges (I buy the 100% juice-packed ones)
• ½-3/4 cup toasted almonds

For the dressing:

• ¼ cup gluten free tamari (or coconut aminos or soy sauce)
• ¼ cup rice vinegar (seasoned or unseasoned)
• 2-3 Tbsp olive oil (or avocado oil)
• ½ tsp sesame oil
• optional: 1 Tbsp sugar or sugar substitute (Xylitol) OR 3 drops Stevia OR 1/2-1 packet
• optional: a teaspoon of sweet chili sauce, chili oil, or a few drops of sriracha

INSTRUCTIONS
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.

NOTES

If you have a food processor, making this salad is going to be REALLY fast. Attach your shredder blade for the lettuce and cabbage, then use your grater blade for the carrots. You’ll be done in just a few minutes. If you don’t have a food processor, you’ll be slicing for a few extra minutes, but it’s worth it!

The recipe makes a big, family-style salad. If you’re serving a smaller crowd, feel free to half the recipe. I keep the components separate in the refrigerator for a few days of awesome lunch leftovers.



Source: Adapted from One Lovely Life