Soy-Free Chinese Chicken Salad
Elevate your salad game with this vibrant and flavorful Soy-Free Chinese Chicken Salad! A fresh twist on the classic, this recipe swaps soy-based ingredients for a tangy homemade dressing featuring rice vinegar, honey, lime juice, and fragrant garlic and ginger. Tender baked chicken breast pairs perfectly with crisp shredded cabbage, sweet julienned carrots, and crunchy toasted almonds, while sesame seeds and fresh cilantro add an aromatic finish. Quick to prepare in under 40 minutes, this colorful salad is gluten-free, soy-free, and packed with nutrients—perfect for a light lunch or dinner. Serve it immediately or let it chill to deepen the flavors for a refreshing meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cabbage, finely shredded
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 pieces Green onions, sliced
- 0.5 cup Almonds, slivered and toasted
- 2 tablespoons Sesame seeds, toasted
- 0.5 cup Fresh cilantro, chopped
- 3 tablespoons Rice vinegar
- 2 tablespoons Honey
- 2 tablespoons Lime juice
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 0.25 teaspoon Pepper flakes (optional)
Instructions
Preheat oven to 375°F (190°C).
Place the chicken breasts on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake in the preheated oven for 20 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the vegetables: shred the cabbage, julienne the carrot, thinly slice the red bell pepper, and slice the green onions.
In a large bowl, combine the cabbage, carrot, bell pepper, green onions, toasted almonds, sesame seeds, and cilantro.
In a small bowl, whisk together the rice vinegar, honey, lime juice, minced garlic, grated ginger, sesame oil, and optional pepper flakes to make the dressing.
Once the chicken is cooked, allow it to cool slightly before slicing it into strips.
Add the sliced chicken to the vegetable mixture and pour the dressing over the top.
Toss the salad well to ensure all ingredients are coated with the dressing.
Serve immediately, or refrigerate for up to 2 hours to enhance the flavors.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 60.8 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 670 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3113 mg | 66% | |
*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.
