Chinese chicken salad – eat yourself thin

This Chinese chicken salad is thrown together with a fresh salad, cabbage, carrots, sweet mandarin oranges, crispy almonds and coriander with a delicious vinaigrette in Ginger Sesam!

Let us talk about my favorite salad ever, should we? This crispy and delicious recipe for Chinese chicken salad was inspired by all the salads that I would be happy to order when we go to restaurants. If you ever had the Chinese chicken salad of the cheesecake factory, you know exactly what I mean … delicious. This salad is loaded with all its favorites and the Asian salad dressing makes everything so much better!

Why you will love that

• This salad is a favorite of the public in just 15 minutes and super easy!
• Can be easily prepared for quick assembly.
• Tastes much better (and cheaper) than taking it, but a much healthier option.
• Perfect for lunch or even dinner, since this salad fills super, but it also works as a side dish!

Ingredients will need

• Chicken – I love to do this with rotisserie chicken because it is quick, simple and so tasty! You could also use cut chicken breast, remaining shredded chicken or even chicken in canned food.
• Roman salad – Crunchy Romaine Salad is my absolute favorite, but you could also use iceberg lettuce or only additional cabbage.
• Cabbage – I like to use a mixture of Napa cabbage and red cabbage, but you could use normal cabbage or simply hold on all salad.
• Carrot -I always have my carrots for Salate Julienne, but you can also rub them or even buy them bought matchstick carrots in the shop, which is becoming easier!
• Mandarin -Orangen – Usually I only use mandarin oranges in doses
• Coriander and green onions – taste and beautiful splash of color.
• Almond – I used chopped almonds for this additional crunch in this recipe, but instead you could use cashew nuts or peanuts if you prefer it!

Ingredients for ginger-sesame dressing

• olive oil -I likes to use a good olive oil that doesn’t have to be expensive. Simply make sure that it is cold -pressed and biologically for the greatest taste (in my opinion). Avocado oil or vegetable oil would also work.
• sesame oil – Add a delicious nutty taste to the dressing.
• I am a sauce -I always use with low satrium soy sauce because I think that normal soy sauce can make this dressing too salty. You can also replace the soy sauce with Tamari or coconutaminos to make this gluten -free or paleo.
• Rice vinegar – This gives the salad a nice spicy taste and some zipper. You can also use apple cider vinegar or champagne vinegar.
• Honey – Add the dressing a little sweetness without using sophisticated sugar. You can also exchange the honey with maple syrup if you don’t have honey on hand.
• Knoblauch + ginger – Fresh garlic and fresh ginger are definitely best!

How to do ginger-sesame dressing

You have probably seen this recipe several times in my blog and this is because this dressing in our house is an absolute staple food! It is a delicious mix of soy sauce, garlic, fresh ginger, honey, rice wine vinegar, sesame oil and olive oil. I like to stick to a lower sodium soy sauce because I personally think that the normal is too salty, but I can use everything you have on hand. You can also exchange the soy sauce with coconutaminos or Tamari if you hold this gluten -free or paleo.

This ginger-sesame dressing takes about a week in your fridge. Feel free to do this in advance! I like to store my dressing in Mason glasses because they have a tight seal and they can just shake the glass to mix it. I always make a large amount of dressing and just store it in my fridge to use when I feel like this salad. Turn the salad just before eating so that your vegetables stay fresh and fresh.

Can this salad be prepared in advance?

Absolutely! In fact, I love to prepare everything in advance so that I can easily throw this salad together to make a simple lunch or as a delicious side dish with my dinner. So that the salad and cabbage can stay fresh and prevent the wilts, I save everything in separate containers until I am ready to work together and throw them together.

• Set the Mandaran oranges in a sealed container in the refrigerator and get involved in the carrots and green onions to store them in a sealed baggy or container.
• Set a cooked rotisserie chicken (or use a different chicken that you may have on hand) and store it separately in the fridge.
• Mix the ingredients for the sesame singing dressing and store in a sealed mason jar in the fridge. Shortly before serving, let the dressing sit at room temperature for about 10 minutes so that the oil gets smooth again, and give the dressing a good shake or tear to mix everything together. The Chinese chicken salad dressing takes up to a week in the fridge.

Other additions

• Add more vegetables such as red peppers, snap floors, cucumber slices, crushed zucchini or even asparagus.
• Switch the protein with shrimp, salmon or even ground pork, turkey or chicken.
• Go meatless by using Tofu (recommend it to marinate it in a little dressing!) Or leave the protein from this salad together.
• Make this into a more filling salad by adding your favorite pasta such as SOBA noodles, ramen -noodles or even LO.

Preparation and storage

This Asian chicken salad will stop until after 2 to 3 days Stored in a sealed, airtight container in the refrigerator.

How to do this salad for your diet

• Gluten -free – Simply exchange the soy sauce for Tamari or coconutaminos
• Nut -free – skip
• Paleo – Exchange the soy sauce for coconutaminos
• Keto/low carbohydrate -Exchange the honey with a slut (or another keto -sweet to which you prefer) and let the mandarin orange away
• Completely 30 – Exchange the soy sauce for coconutaminos and add a small juice from the mandarin orange instead of honey to sweeten it!

You will love more salads

I hope you all enjoy this Chinese chicken salad and if you love it as much as we do, please leave me below. I love to see all your delicious relaxation!