This Chinese Chicken Salad is not only Paleo but also Whole30 compliant. A vibrant and crunchy salad, kept extra clean for those who want to follow a organic, whole-foods lifestyle. This salad has natural sweetness and tons of crunch! It keeps well refrigerated for days, so is ideal for meal prep. You can make different variations of this salad. Below are the ingredients to make full course. I will list options to make a lighter salad or to serve on the side.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
- 1 pound chicken breasts or thighs
- 1/3 cup coconut aminos
- 2 tbsp. fresh ginger, grated
- 2 cloves garlic, minced
- 3/4 tsp. sea salt
- pinch chili flakes
- 6 cups purple cabbage (optional), chopped (can use red lead, butter or other dark leafy green lettuce along with cabbage)
- 1 cup red cabbage, chopped
- 3 carrots, julienned
- 6 mandarin oranges, peeled and segmented
- 1 cup green onions, chopped
- 1/3 cup sliced almonds or (sub toasted sunflower seeds)
- 1/3 cup SunButter Organic
- 6 tsps. coconut aminos
- 3 tbsps. sesame oil
- 1/3 cup rice wine vinegar
- 1 1/2 tbsps. ginger, grated
Alternative to making home made dressing, I suggest Annie’s Organic Sesame Ginger Viniagrette
- Add all ingredients for chicken together in a bowl, and put in the refrigerator for 1 hour to marinate.
- Add all ingredients for dressing into a blender, and process until smooth and creamy.
- In a large mixing bowl, combine cabbage and carrots. Toss in dressing.
- Air fry chicken, add sea salt and organic black pepper and cook thoroughly.
- Add salad to plate and top with chicken, green onions, mandarin oranges and toasted almonds.
If meal prepping this salad, toss the cabbage and carrots in dressing, and then store the other ingredients separately until ready to serve.