Soy-Free Chinese Chicken Salad

Elevate your salad game with this vibrant and wholesome Soy-Free Chinese Chicken Salad, a refreshing twist on the classic recipe that’s perfect for those with soy sensitivities. Tender oven-baked chicken breasts are tossed with crunchy shredded cabbage, sweet julienned carrots, and crisp red bell peppers, creating a medley of flavors and textures. The salad is heightened with toasted almonds, sesame seeds, and a pop of fresh cilantro, all brought together by a tangy, homemade dressing made with rice vinegar, honey, lime juice, and a touch of grated ginger. Free of soy but packed with bold, Asian-inspired flavors, this quick and easy dish is ready in just 35 minutes and is ideal for healthy lunches, family dinners, or meal prep. Enjoy it fresh or let it chill for even more flavor! Perfect for clean eating enthusiasts and anyone seeking a satisfying yet light meal option.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Place the chicken breasts on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 3

Bake in the preheated oven for 20 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

Step 4

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.

Step 5

In a large bowl, combine the cabbage, carrot, bell pepper, green onions, toasted almonds, sesame seeds, and cilantro.

Step 6

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.

Step 7

Once the chicken is cooked, allow it to cool slightly before slicing it into strips.

Step 8

Add the sliced chicken to the vegetable mixture and pour the dressing over the top.

Step 9

Toss the salad well to ensure all ingredients are coated with the dressing.

Step 10

Serve immediately, or refrigerate for up to 2 hours to enhance the flavors.

Nutrition Facts

Serving size	(1372.0g)

Amount per serving	% Daily Value*
Calories	1732.0

Total Fat 93.6g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 8.5g
Cholesterol 295.8mg	0%
Sodium 1596.8mg	0%
Total Carbohydrate 104.6g	0%
Dietary Fiber 28.2g	0%
Total Sugars 60.8g
Protein 133.8g	0%

Vitamin D 17.4IU	0%
Calcium 670.2mg	0%
Iron 14.6mg	0%
Potassium 3113.1mg	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: 46.9%

Protein: 29.8%

Carbs: 23.3%