There’s no guilt required to enjoy this Healthy Chinese Chicken Salad with Sesame Dressing!
My mom has been urging me to try a recipe she found for Chinese chicken salad for years, and I still haven’t done it. It contains ramen noodles and doesn’t sound very healthy, and I just never get around to making it. If I’m having salad for dinner, I don’t want it to be weighed down with high-fat noodles or dressing. (Bacon is a different story…) 
So, in an effort to make a tasty Chinese Chicken Salad that would be friendly to my waistline, I came up with this version that is very flavorful and full of healthy ingredients. It does have good fats from avocado and cashews but is otherwise pretty light. Give it a try and let me know what you think! 
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
-4
|
- 2 tbsp. lemon juice
- 1 tsp. soy sauce
- 1/2 tsp. sriracha hot sauce or to taste
- 2 boneless, skinless chicken breasts
- 1 head napa cabbage thinly sliced
- 1 cup chopped sugar snap peas snow peas can be substituted if you prefer
- 1 large carrot sliced thin diagonally
- 3 clementine oranges (AKA "cuties") peeled and segmented
- 1/4 c. cashew pieces
- 1 avocado sliced or diced
- 2 tbsp. toasted sesame oil
- 3 tbsp. seasoned rice vinegar
- 1 tsp. soy sauce
- 1/4 tsp. garlic powder
- 1/2 tsp. sugar
- 1 tsp. toasted sesame seeds plus more to sprinkle on top if desired
Ingredients
Salad
Dressing
|
Rate this recipe!
|
- In a small bowl, stir together lemon juice, soy sauce, and sriracha. Add chicken, and flip to coat evenly. Allow to marinade for at least 5 minutes or up to 8 hours.
- Spray a medium skillet with cooking spray, and heat over medium high heat. Add seasoned chicken breast, and cook about 7 minutes per side, until cooked through. Remove to cutting board.
- In a small container with tight fitting lid, add sesame oil, vinegar, soy sauce, garlic powder, sugar, and sesame seeds. Cover tightly, and shake well to combine. Set aside.
- In a large salad bowl, add cabbage, snap peas, carrots, oranges, and cashews.
- Shred chicken with two forks, and add to salad bowl. Pour dressing over the salad, and toss well to combine. Arrange avocado slices or cubes over the top of the salad, and sprinkle lightly with sesame seeds before serving. (You can add the avocado to the entire salad or to individual portions depending on your preference.)
Reduced-sodium soy sauce works well in this recipe.
How important is it that the sesame oil is “toasted” sesame oil. I’ve not seen that before and the stuff I have isn’t.
Yum! Best healthy version of this salad that I have tried. Loved it! I used regular rice vinegar, no snap peas, avocado or oranges. Added zucchini and radishes and used honey in place of sugar. I also dumped in a lot of cashews.
Thanks, Lisa! I love that you customized it to fit your tastes, and I’m so happy that you liked the result :)
Thanks so much for the recipe! I made it last night for dinner and my husband and I loved it! I have repined & posted to Facebook. I also just printed two copies for the ladies I’m about to meet for golf.
Thanks again, it was delicious!!
Ellen
You are so sweet, Ellen. Thank you! I’m so happy that you liked the recipe, and I hope your friends will enjoy it too :) Enjoy the rest of your weekend!
Bacon is a downfall, huh? Well I tell you at my age I don’t need to fall down, especially if there isn’t a table nearby to help me get up. Otherwise I have this triangular method that I don’t even want to think about how it looks like to an observer. Now avocados is would be on my downfall list—again making sure there was a table near by. I love napa cabbage. So if I saw this in a restaurant, I would order it. Now whether this would be with or without an orange margarita, you know just to pick… Read more »
Sorry for not getting back to you sooner, Carol. I’ve been out of town, and now I need a vacation ;) Margaritas make everything better, so I say always go for it! Hope you have had a good week!
Every now and then I treat myself to Chinese chicken salad with ramen noodles too hehe but this homemade and healthy version sounds better! Good job!
You are sweet, Bianca. Thank you!
I love this salad, Andi! Not only does it look beautiful, I can already taste that delicious combination of flavours. Pinned it and will be making it for lunch to share with co-workers this week. Thanks so much!
Thank you, Robyn! Please let me know how you like it :)
This looks amazing- so, so colourful and beautiful!
Thank you so much, Jessica!
Great looking salad. Pinning to try very soon.
Thank you, Lea Ann! I’m so glad you like it :)