FOOD FRIDAYS: Chinese Chicken Salad
Protein-packed, simple, refreshing! Try this tonight.
Ingredients:
- 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
Directions:
- 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.
- 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.
- In a large bowl, combine the cabbage, carrots, scallions, and cilantro.
- Pour in most of the salad dressing and toss well. Taste for seasoning and add more dressing if needed.
- 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.
- 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.