Gluten-Free Chinese Chicken Salad

Bright, refreshing, and packed with flavor, this Gluten-Free Chinese Chicken Salad is a healthy twist on a classic favorite. Featuring tender, marinated chicken breasts paired with a vibrant medley of crisp red and Napa cabbages, carrots, red bell pepper, and juicy mandarin oranges, this salad delivers the perfect balance of textures and tastes. A tangy-sweet dressing made with gluten-free soy sauce, sesame oil, honey, and fresh ginger ties it all together, while toasted sesame seeds and slivered almonds add a satisfying crunch. Whether served as a light lunch or an impressive dinner, this quick and easy recipe, ready in just 35 minutes, is both wholesome and gluten-free, making it ideal for those with dietary restrictions or anyone seeking a fresh and flavorful meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the prepared dressing over the salad and toss well to coat all the ingredients evenly.

Step 6

Fold in the chopped cilantro, mandarin oranges, and toasted sesame seeds.

Step 7

Top the salad with toasted slivered almonds for a crunchy finish.

Step 8

Serve the salad immediately or refrigerate it covered until ready to serve.

Nutrition Facts

Serving size	(1756.4g)

Amount per serving	% Daily Value*
Calories	1736.6

Total Fat 82.1g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 11.7g
Cholesterol 295.8mg	0%
Sodium 4188.8mg	0%
Total Carbohydrate 123.4g	0%
Dietary Fiber 29.0g	0%
Total Sugars 69.2g
Protein 142.4g	0%

Vitamin D 3.5IU	0%
Calcium 672.3mg	0%
Iron 14.8mg	0%
Potassium 3871.5mg	0%

*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.

Source of Calories

Fat: 41.0%

Protein: 31.6%

Carbs: 27.4%