Chinese Chicken Salad

Fiber filled veggies, and protein rich chicken come together under a sauce that will make your tastebuds sing!

Crunchy, tangy, just asking to be forked straight out of the serving bowl….

Summer is in full swing and with it a craving for fresh, light and bright eats. Bonus points if it can be made ahead and pulled out of the fridge to fuel us after soaking up the outdoors, am I right? Refreshing salads that make eating well a pleasure are a must. After all, compromise is not something we’re interested in when it comes to one of life’s greatest gifts! Healthy should also be delicious and this brings both. Bon Appêtit!

Recipe

Salad
3 C. napa or green cabbage, shredded
1.5  C. purple cabbage, shredded 
1.5  C. carrots, grated
2 oranges, peeled and chopped
½ C. cilantro 
½ C. almonds, slivered & toasted
¼ C. green onions
2 C. chicken, shredded
2 T. sesame seeds for garnishing

Dressing
¼ C. olive oil
3 T. white vinegar
2 T.  sesame oil 
1 ½ T. coconut sugar
1 tsp salt
¼ tsp pepper
¼ tsp garlic powder
orange zest (optional)

To Make

Cook chicken (unless you’re like me and utilize canned chicken, rotisserie chicken, or shredded chicken I’ve prepped ahead). Chop, chop, chop…grate, toast, wash, and generally prep all the salad ingredients. Combine the dressing components in a mason jar and give it a good shake. If you eat salad for the dressing (we’re not judging you here—this dressing is good enough to drink :-p) double the recipe. Add toasted nuts right before serving, toss, and garnish with sesame seeds!

To Meal Prep

Store your chicken, cabbages, carrots, nuts, garnishes, and dressing in separate containers and mix just before serving for the crunchiest, freshest tasting salad. Anything worth doing that much chopping for is surely worth eating at least twice in a week. ;)

Pair With

This is almost a complete meal on its own, but some delicious form of carbohydrate (thinking awkmak crackers or sourdough?) would round it out nicely.