Gluten-Free Chinese Chicken Salad
Elevate your lunch or dinner routine with this vibrant and healthy Gluten-Free Chinese Chicken Salad. Packed with bold flavors and stunning colors, this recipe highlights tender, marinated chicken breasts, crisp Napa and red cabbage, crunchy carrots, and juicy mandarin oranges, all tossed in a tangy gluten-free soy sauce dressing infused with the warmth of ginger and garlic. Finished with toasted sesame seeds and slivered almonds for an irresistible crunch, this refreshing salad is entirely gluten-free and perfect for those seeking light yet satisfying meals. Ready in under 40 minutes, it’s ideal for busy weeknights or a crowd-pleasing addition to your entertaining menu.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.25 cup Gluten-free soy sauce (tamari)
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 cup Red cabbage, shredded
- 1 cup Napa cabbage, shredded
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Cucumber, thinly sliced
- 2 stalks Green onions, sliced
- 0.5 cup Cilantro, chopped
- 2 tablespoons Sesame seeds, toasted
- 1 cup Mandarin oranges, drained
- 0.5 cup Slivered almonds, toasted
Instructions
Marinate the chicken: In a small bowl, combine 2 tablespoons of the gluten-free soy sauce, 1 tablespoon of the rice vinegar, and 1 tablespoon of sesame oil. Add the chicken breasts and let them marinate for at least 15 minutes.
While the chicken marinates, prepare the dressing: In a small bowl, whisk together the remaining gluten-free soy sauce (2 tablespoons), rice vinegar (1 tablespoon), sesame oil (1 tablespoon), honey, minced ginger, and minced garlic until well combined.
Preheat a grill or a skillet over medium heat. Remove the chicken from the marinade and grill or cook for about 6-7 minutes on each side, until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes before slicing into thin strips.
In a large bowl, combine the shredded red and Napa cabbage, carrots, red bell pepper, cucumber, and green onions. Add the sliced chicken and toss gently to combine.
Pour the prepared dressing over the salad and toss well to coat all the ingredients evenly.
Fold in the chopped cilantro, mandarin oranges, and toasted sesame seeds.
Top the salad with toasted slivered almonds for a crunchy finish.
Serve the salad immediately or refrigerate it covered until ready to serve.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 69.2 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3872 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
