FOOD FRIDAYS: Chinese Chicken Salad

Protein-packed, simple, refreshing! Try this tonight. ⁠


  • 6 pieces Cracklin’ Chicken (air fryer or stovetop method), cut into slices
  • ½ cup All-Purpose Stir-Fry Sauce
  • 2 tablespoons avocado oil (optional)
  • ½ small head Napa cabbage, cored and sliced thin
  • ½ small head red cabbage, cored and sliced thin
  • 2 medium carrots, peeled and julienned
  • 3 scallions, thinly sliced on the bias
  • ½ cup cilantro leaves, roughly chopped
  • ½ cup drained canned Mandarin oranges in 100% juice (I buy Native Forest brand)
  • ¼ cup toasted almonds slivers
  • 2 tablespoons toasted sesame seeds


  1. Make some Air Fryer Cracklin’ Chicken or OG stovetop Cracklin’ Chicken and set it aside. Don’t worry, the crispy chicken will still be amazing at room temperature.
  2. While the chicken is frying, measure out the All-Purpose Stir-Fry Sauce and whisk in the avocado oil if you’re using it. Taste the dressing on a piece of cabbage and add more avocado oil if desired.
  3. In a large bowl, combine the cabbage, carrots, scallions, and cilantro.
  4. Pour in most of the salad dressing and toss well. Taste for seasoning and add more dressing if needed.
  5. Transfer the dressed greens to a serving platter and dot the salad with the mandarin oranges. Place the Cracklin’ Chicken on top of the salad.
  6. When you’re ready to serve the Chinese Chicken Salad, sprinkle the toasted almonds and sesame seeds on top. Serve immediately.

Recipe from Nom Nom Paleo.