Print

Lazy Day Chinese Chicken Salad

A fast, easy and flavorful meal with a ton of nutrition.
Course Dinner, Lunch &amp
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Heather

Ingredients

  • For the Chicken
  • 2 large chicken breasts
  • 2 tbsp extra virgin olive oil *or peanut oil
  • sprinkling of sea salt and garlic powder to taste
  • For the Dressing
  • 1/3 cup peanut oil *or extra virgin olive oil
  • 2 tbsp sesame oil
  • 1/4 cup rice wine vinegar
  • 1/2 tbsp soy sauce *Tamari for gluten free
  • 3 med cloves garlic
  • 1/2 tsp ginger
  • 1 tsp sesame seeds *optional
  • For the Salad
  • 2 med heads of romaine lettuce or 3 to 4 romain hearts
  • 4-6 mandarin oranges cuties
  • 1-1 1/2 cups shredded red cabbage
  • 1-1 1/2 cups sugar snap peas
  • 4 green onions chopped
  • 1/2 cup silvered almonds

Instructions

  1. For the Chicken- Preheat oven to 350 degrees. Place chicken breasts in a baking dish. Drizzle with oil and sprinkle with salt & garlic powder. Bake for 30 mins or until internal temperature of 165 degrees. Let cool before cutting.
  2. For the Dressing- Measure both oils and pour into large mixing bowl. Whisk in vinegar and soy sauce. Peel and crush garlic, add to vinaigrette. Add ginger and sesame seeds. Whisk thoroughly.
  3. For the Salad- Dice chicken, add to vinaigrette. Wash all veggies. Finely shred cabbage, cut sugar snap peas in half, tear lettuce, peel and separate mandarins, chop onions and add all veggies to vinaigrette/chicken mixture. Toss well with two large wooden spoons. Add nuts right before eating and toss again.

Recipe Notes

*Please use as many organic ingredients as possible.*