I have to tell you about my favorite summertime go-to recipe: Paleo Chinese Chicken Salad! It’s vibrant, refreshing, and just bursting with flavor—perfect for a light lunch or a healthy dinner on a warm evening. I came across this gem a couple of summers ago during a health kick, and let me tell you, it’s become a staple in my recipe rotation! Not only does it look gorgeous with all those colors, but it also transports me to my favorite little Asian bistro whenever I eat it.
Whenever I whip this up, it brings back memories of picnics at the park, where everyone would gather around with big smiles and empty plates. You can almost hear the chatter of friends enjoying a sunny day while digging into this delicious salad. Plus, it’s so quick to prepare that even the busiest days can’t steal my time away from making something healthy and scrumptious!
What’s in Paleo Chinese Chicken Salad?
Let’s get into the nitty-gritty of this scrumptious dish! You’ll need a mix of fresh veggies, succulent chicken, and a delightful dressing that really brings everything together. Here’s the breakdown of the star ingredients:
Boneless, Skinless Chicken Breasts: This lean protein is essential for keeping the dish filling while maintaining that gluten-free, paleo standard. I prefer using free-range chicken for that extra burst of flavor.
Green Cabbage: Crunchy and refreshing, this is the perfect base for our salad. It holds up well and adds a wonderful texture.
Purple Cabbage: Adds a stunning pop of color and is packed with antioxidants. Plus, it’s just fun to eat!
Mandarin Oranges: I love the sweet bursts of flavor they deliver! Fresh is best when available, but canned works in a pinch—just make sure they’re in juice, not syrup.
Green Onions: They lend a subtle, zesty kick to the salad. I use them liberally because I can’t get enough of that flavor!
Almond Butter: This creamy dressing base adds richness and a nutty flavor, perfect for drizzling over everything.
Coconut Aminos: This gluten-free soy sauce alternative brings depth and umami flavors—trust me, it’s a game changer!
Sesame Oil: A must in any Asian-inspired dish, it adds a nutty aroma that’s hard to resist.
Apple Cider Vinegar: This balances out the richness of the almond butter and adds a tangy finish.
Salt and Pepper: Always essential for seasoning and really enhancing the flavors of the ingredients.
Olive Oil: Just a dash for cooking the chicken to golden perfection.
Is Paleo Chinese Chicken Salad Good for You?
Absolutely! This salad is a nutrient powerhouse. With lean chicken, you’re getting a protein boost to keep those muscles happy. The cabbage duo—a green and a purple variety—means you’re loading up on vitamins C and K, plus fiber to keep you feeling full and satisfied. And those mandarins? They pack in the vitamin C and antioxidants, making this a great dish for your immune system!
However, keep an eye on the almond butter if you’re watching your calorie intake, as it is calorically dense. That said, everything in moderation, right? The healthy fats from both the almond butter and the olive oil will help you stay fuller longer and those healthy fats are crucial in a balanced diet. So dig in without guilt!
Ingredients
– 2 boneless, skinless chicken breasts
– 2 cups green cabbage, shredded
– 2 cups purple cabbage, shredded
– 1 cup mandarin oranges (fresh or canned)
– 1/4 cup green onions, sliced
– 1/4 cup almond butter (for dressing)
– 2 tablespoons coconut aminos (for dressing)
– 1 tablespoon sesame oil (for dressing)
– 1 tablespoon apple cider vinegar (for dressing)
– Salt and pepper to taste
– Olive oil for cooking the chicken
*Servings: 4*
How to Make Paleo Chinese Chicken Salad?
1. Preheat your grill or a skillet over medium-high heat. Lightly coat the chicken breasts with olive oil and season them generously with salt and pepper.
2. Cook the chicken for about 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let it cool slightly before slicing.
3. While the chicken cooks, toss the shredded green and purple cabbage together in a large mixing bowl.
4. Once the chicken has cooled, slice it into thin strips and add it to the cabbage mixture.
5. Fold in the mandarin oranges and sliced green onions gently to keep those flavors intact.
6. In a small bowl, whisk together the almond butter, coconut aminos, sesame oil, apple cider vinegar, and season with salt and pepper to taste. This dressing is so simple but crazy delicious!
7. Drizzle the dressing all over the salad and toss it until everything is beautifully combined.
8. Serve immediately for the freshest flavors or refrigerate it for about 30 minutes to let everything meld together.
Dress It Up!
Oh, the versatility! You can add grilled shrimp for extra protein or switch out the mandarins for some diced apples in the fall. If you’re feeling a bit adventurous, throw in some toasted sesame seeds for extra crunch, or even a few crushed nuts. This dish is as flexible as your imagination!
So why not give this Paleo Chinese Chicken Salad a try? I promise, it’s a journey of flavors you won’t regret. Whether it’s a picnic in the park or a dinner at home, this recipe brings joy to every table. I would love to hear how it turns out for you—happy cooking!
