Chinese Chicken Salad Recipe
Sometimes you just want a really big salad, and you can have one on the Paleo diet! This recipe combines protein and veggies in unexpectedly delicious ways. And when you have already-cooked protein on hand, you can throw together this salad in no time.
Preparation time: 2 hours
Cook time: 20 minutes
Yield: 4 servings
4 cups plus 2 cups water
2 tablespoons salt
1 teaspoon whole peppercorns
3 cloves garlic, lightly smashed, plus 1 clove garlic, minced
1 fresh jalapeño, cut into rings
1 pound boneless, skinless chicken breast
1/4 cup coconut aminos
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried ginger
1/4 cup light-tasting olive oil (not extra-virgin)
1 pound Napa cabbage, cored and very thinly sliced
1/2 pound snow peas, cut into slivers
1 red bell pepper, thinly sliced
3 to 4 scallions, green and white, thinly sliced
2 carrots, grated
1/2 cup loosely packed cilantro leaves, chopped
1/4 cup sliced almonds, toasted (optional)
2 tablespoons sesame seeds, toasted (optional)
Place a 1-gallon zipper storage bag inside a large bowl. Pour in 4 cups water; add salt, peppercorns, 3 cloves smashed garlic, and jalapeño. Stir to dissolve salt and add the chicken. Seal the bag and refrigerate for 2 hours.
Rinse the chicken well under running water and place in a single layer in a large pot. Add 2 cups water, bring to a boil, and then reduce heat to a gentle simmer. Cover and cook for 10 minutes.
Turn off heat, allowing the chicken to sit, covered, another 15 to 20 minutes. When the chicken is cooked, place chicken in a large bowl and use two forks to shred it.
In a small bowl, whisk coconut aminos, rice vinegar, sesame oil, 1 clove minced garlic, mustard powder, ground black pepper, red pepper flakes, and ginger until combined. Continue whisking and add oil in a slow, steady stream until combined.
Place cabbage, snow peas, bell pepper, scallions, carrots, cilantro, and chicken in a large bowl. Toss to combine, and then add dressing and toss well for 2 to 3 minutes until evenly coated. Allow the flavors to meld for 10 minutes before eating. Sprinkle with almonds and sesame seeds; serve immediately.
Per serving: Calories 463 (From Fat 72); Fat 8g (Saturated 2g); Cholesterol 96mg; Sodium 811mg; Carbohydrate 49g; Dietary Fiber 5g; Protein 40g.