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+ servings
A colorful cabbage salad topped with marinated chicken.
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5 from 3 votes

Whole30 Chinese Chicken Salad

A vibrant and crunchy Chinese Chicken Salad, kept sugar free and gluten free! This salad has natural sweetness and tons of crunch! It keeps well refrigerated for days, so is ideal for meal prep.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 6 servings
Calories: 407kcal

Ingredients

Ginger Chicken

  • 1 1/2 pounds chicken breasts boneless/skinless
  • 1/3 cup coconut aminos
  • 2 teaspoons ginger grated
  • 1 teaspoon sea salt

Salad

  • 6 cups green cabbage or napa cabbage
  • 1 cup red cabbage chopped
  • 3 carrots julienned
  • 6 mandarin oranges peeled and segmented
  • 1 cup green onions chopped
  • 1/3 cup almonds toasted (or sub toasted sunflower seeds)

Dressing

Instructions

  • Add the chicken breasts to a large bowl or marinating container. Sprinkle with ginger and sea salt, and pour on the coconut aminos. Stir to combine well, and marinated for 2 hours or up to overnight.
  • When ready to prepare the salads, grill or pan fry the chicken until its cooked throughout.
  • In a large salad bowl, combine the cabbage, carrots, and oranges.
  • Toss the salad with the salad dressing.
  • Serve the Chinese cabbage salad topped with sliced chicken, almonds, sesame seeds, and green onions.

Cabbage Salad Dressing

  • Add all the dressing ingredients to a jar or a blender, and process until a smooth and creamy dressing is formed. It’s easier in a blender, but you can shake hard and it will come together in a jar.

Video

Notes

HOW TO STORE LEFTOVER CHINESE CHICKEN SALAD

Store leftover cabbage salad (it’s fine to have it tossed in the dressing!) separate from the chicken and garnishes. When ready to eat, reheat the chicken if desired, or chop it up cold and add it to the salads. Top with nuts, seeds, and green onions.

ISN’T CHINESE CHICKEN SALAD MADE WITH RAMEN?

Yes, it’s common in American to make Chinese chicken salad with toasted ramen noodles. I kept this salad gluten free and Whole30 by omitting the ramen noodles and adding more crunchy nuts and veggies! This healthier spin will become a favorite!

Nutrition

Calories: 407kcal | Carbohydrates: 31g | Protein: 30g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1202mg | Potassium: 919mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6135IU | Vitamin C: 64mg | Calcium: 126mg | Iron: 2mg