Chinese Chicken Salad (Paleo, Whole30)

If you’re looking for a fresh, crunchy, and flavorful dish that’s also healthy, this Chinese Chicken Salad is for you. Packed with vibrant veggies, tender chicken, and topped with a creamy almond butter sesame dressing, it’s a guilt-free twist on the classic salad. The best part? It’s Paleo and Whole30-compliant, so you can enjoy it without worrying about added sugar or processed ingredients.

Instead of traditional soy sauce and sugary dressings, this version uses coconut aminos and naturally sweet medjool dates to keep things clean. Perfect for meal prep or a dinner party—this salad is guaranteed to turn heads (and satisfy taste buds).

What You Need to Know

Here’s the quick rundown of this recipe:

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Servings: Makes 6 servings
• Skill Level: Easy—anyone can make it!

You’ll also need a few basic tools:

• Blender for the dressing
• Large skillet for cooking the chicken
• A mixing bowl for the salad
• A good knife and cutting board

Make It Ahead:

• The dressing? You can whip it up and store it in the fridge for up to 3 days.
• The chicken? Cook it in advance—it’ll keep in the fridge for 3 days or freeze it for later.

Ingredients

For the Dressing:

You’ll need:

• 3 medjool dates (soak them in hot water for 5 minutes if they’re firm)
• 1/4 cup creamy almond butter
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1/2 inch fresh ginger (peeled and chopped)
• 2 garlic cloves (peeled and chopped)
• 2 tablespoons rice vinegar (or apple cider vinegar if that’s what you have)

For the Salad:

Here’s the lineup:

• 2 cups slaw mix (store-bought works fine)
• 1 cup shredded purple cabbage
• A bunch of scallions, thinly sliced
• 3/4 cup raw cashews (or almonds), chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup mandarin oranges (check the label for Whole30 compliance)
• 2 tablespoons avocado oil, ghee, or coconut oil (for cooking)
• 1.5 lbs chicken thighs (boneless, skinless)

Seasonings:

• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• A pinch of salt and black pepper

Step-by-Step Instructions

Make the Dressing:

To start, gather all the dressing ingredients and toss them into a blender or food processor—no need to overthink it! Blend everything until the mixture is smooth and creamy. If it feels a bit thick, add a splash of water to adjust the consistency to your liking. The goal? A glossy, pourable dressing with just the right thickness. Here’s a tip: soak the medjool dates in hot water for a few minutes beforehand. It softens them and helps them blend effortlessly. Once done, transfer the dressing to a small container and pop it in the fridge to keep it fresh while you work on the rest of the recipe.

Cook the Chicken:

Heat up a large skillet over medium-high heat, adding a couple of tablespoons of your preferred cooking fat—avocado oil, ghee, or coconut oil all work great here. While the skillet warms up, pat the chicken thighs dry with a paper towel and season them generously with onion powder, garlic powder, salt, and black pepper. Once the skillet is hot, place the chicken thighs in the pan in a single layer, allowing them to cook undisturbed for about 5–7 minutes. You’ll know they’re ready to flip when a golden-brown crust forms on the bottom. Flip the chicken, cook for another 5 minutes, and make sure they’re fully cooked through—use a meat thermometer if you’re unsure (165°F is the magic number). After cooking, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

Put It All Together:

Now it’s time to assemble your salad. In a large mixing bowl, combine the slaw mix, shredded purple cabbage, sliced scallions, chopped nuts, fresh cilantro, and mandarin oranges. Toss everything lightly to ensure all the ingredients are evenly distributed. Once the salad base is ready, arrange the sliced chicken on top, adding a nice visual pop and a dose of protein to the dish. Finally, drizzle the almond butter sesame dressing over the top or serve it on the side for people to add as they like. With that, your vibrant, crunchy, and flavorful Chinese Chicken Salad is ready to enjoy!

Customization Ideas

Want to mix things up? Try these:

• Nut-Free Version: Use sunflower seed butter instead of almond butter and swap nuts for pumpkin seeds.
• Vegan Option: Skip the chicken—crispy tofu or roasted chickpeas make excellent substitutes.
• Add Some Heat: A pinch of red pepper flakes or a drizzle of sriracha will spice up the dressing.

Seasonal Favorites:

• In summer, use fresh mango or grilled peaches instead of mandarin oranges.
• Pomegranate seeds are a great swap in winter—they add crunch and color.

Serving & Storing Tips

• How to Serve: Use a wide bowl or platter to show off those vibrant colors. Sprinkle with extra nuts or sesame seeds if you’re feeling fancy.
• Sides That Work: Pair this salad with cauliflower rice or roasted sweet potatoes for a full meal.
• Storing Leftovers: Keep everything in separate containers in the fridge for up to 3 days.

This salad isn’t just a healthy option—it’s a crowd-pleaser. Whether you’re new to Paleo cooking or just want something fresh and exciting, this recipe is a must-try. Packed with sweet, savory, and tangy flavors, plus loads of texture, it’s perfect for any occasion. Give it a go and enjoy every bite!

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