Chinese Chicken Salad

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Chinese Chicken Salad

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 2 cup each

Ingredients

  • 3 stalk green onion
  • 2 medium carrot
  • 1 medium cabbage, red
  • 1 cup mandarin oranges, canned in juice
  • 4 tablespoon soy sauce, low sodium
  • 2 teaspoon sesame oil
  • 1 pound chicken breast
  • 2 cup cabbage, shredded Napa
  • 8 ounce water chestnuts
  • 1/3 cup vinegar, red wine
  • 1 clove garlic
  • 1 teaspoon ginger root, fresh
  • 2 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1/2 tablespoon sweet red chili sauce

Toppings

  • 1/4 cup almonds, sliced

Instructions

  • Preheat oven to 350°F.
  • Chop green onions, grate carrots, shred cabbage, and drain oranges. Set aside separately.
  • Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.
  • Arrange chicken in a baking dish and bake until juices run clear, about 15 minutes.
  • Remove from oven, cool completely, and cut into 1/4-inch slices.
  • In a large bowl, combine cabbages, carrots, green onions, water chestnuts, oranges, and chicken.
  • In a separate bowl, whisk together the remaining soy sauce, vinegar, minced garlic, freshly grated ginger, olive oil, remaining sesame oil, brown sugar, and chili sauce.
  • Pour dressing over salad and toss to combine; top with almonds before serving.
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