Chinese Chicken Salad Recipe

By Melissa Joulwan, Kellyann Petrucci

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.

[Credit: iStockphoto.com/Superanry]
Credit: iStockphoto.com/Superanry

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)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.