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Chinese Chicken Salad (Paleo, Whole30)

Chinese Chicken Salad
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A vibrant, healthy twist on the classic Chinese Chicken Salad, this recipe is packed with fresh veggies, tender chicken, and a creamy almond butter sesame dressing. Perfect for meal prep or a quick lunch, it’s Paleo and Whole30-compliant, making it both delicious and guilt-free!

Ingredients

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Almond Butter Sesame Dressing:

  • 3 medjool dates (pitted; soak in hot water for 5 minutes if needed)
  • 1/4 cup almond butter
  • 3 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 1/2 inch fresh ginger (peeled and chopped)
  • 2 cloves garlic (peeled and chopped)
  • 2 tablespoons rice vinegar or apple cider vinegar

Salad:

  • 2 cups slaw mix
  • 1 cup purple cabbage (shredded)
  • 1 bunch scallions (thinly sliced, green and white parts)
  • 3/4 cup raw cashews or almonds (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 cup mandarin oranges (Whole30-compliant)
  • 2 tablespoons avocado oil, ghee, or coconut oil
  • 1.5 lbs chicken thighs (boneless, skinless)

Seasoning for Chicken:

  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • Sea salt and black pepper to taste

Instructions

Prepare the Dressing:

  1. Add all dressing ingredients to a blender or food processor. Blend until smooth and creamy. If the mixture is too thick, add a small amount of water to adjust consistency.
  • Tip: Soaking dates ensures they blend smoothly.

Cook the Chicken:

  1. Heat oil in a large skillet over medium-high heat. Pat chicken thighs dry with paper towels.
  2. Season chicken with onion powder, garlic powder, salt, and pepper.
  3. Sear chicken for about 5–7 minutes on one side until golden brown. Flip and cook another 5 minutes until fully cooked (internal temperature of 165°F).
  • Pro Tip: Let chicken rest for a couple of minutes before slicing to retain juices.

Assemble the Salad:

  1. In a large bowl, combine slaw mix, purple cabbage, scallions, nuts, cilantro, and mandarin oranges.
  2. Slice the cooked chicken into bite-sized pieces and arrange over the salad.
  3. Drizzle with dressing or serve it on the side for individual preference.

Notes

Serving Suggestions:

  • Serve as a standalone dish or pair with cauliflower rice or roasted sweet potatoes for a heartier meal.

Tips & Tricks:

  • Use leftover rotisserie chicken for convenience.
  • Taste-test the dressing before serving to adjust sweetness or acidity as needed.

Storage & Reheating:

  • Store salad components separately in airtight containers in the fridge for up to 3 days. Keep dressing in a jar to maintain freshness.
  • Reheat chicken gently in a skillet over low heat before adding it back to the salad.

This Chinese Chicken Salad is easy to customize and perfect for any occasion—whether it’s meal prep or a quick dinner! Enjoy its bold flavors and satisfying crunch!

Find it online: https://paleo.recipes/chinese-chicken-salad/