Chinese Chicken Salad


Chinese Chicken Salad – Serves 4

4 – 20 oz. Chicken breasts

8 C. Romaine, chopped

2 C. Cabbage

1C. Carrots, shredded

16 Orange, segments

¼ C. Sliced Roasted Almonds

 8 ounces Sesame Ginger Vinaigrette, recipe in the sauces / sides section

4 sets of chopsticks, separated


2 T. Assorted Sesame Seeds


Note: Cut and trim oranges into 8 pieces each. Roast almonds in the oven at 300 degrees for 15-20 minutes or until they start browning.  Make Sesame Ginger Vinaigrette following the recipe in this book, and portion 2 oz of dressing per person. Trim and bake chicken at 325 degrees for 22-25 minutes or until done. Toss together romaine, cabbage and shredded carrots in a large mixing bowl. Place 2 cups lettuce mix in each bowl. Place an orange segment in each corner of the bowl. In one corner place the deli cup of vinaigrette. Over the salad place 1 T. roasted almonds and 5 ounce diced chicken.  In the corner of the bowl place 2 chopsticks so they make an X coming out of the salad. Garnish the salad with assorted color sesame seeds sprinkled over the salad and dressing.

389 Calories, 25g Protein, 31g Carbohydrate, 19g Fat, 862mg Sodium, 7g Fiber


Sesame Ginger Vinaigrette – Serving Size 2 oz.

1C. Mayonnaise

2 T. light soy sauce

2 t. minced ginger

¼ C. Rice Wine Vinegar

2 T. Honey

2 T. Truvia

1 T. Sesame oil

1 t. Chicken-less soup base

¼ t. Xanthan gum

Note: Blend all ingredients, except oil and Xanthan gum, together in a blender.  While blending add the oil slowly. If vinaigrette is too thin, add Xanthan gum slowly until the vinaigrette reaches a desired consistency. Vinaigrette is used in the Chinese Chicken Salad.

68 Calories, 0g Protein, 6g Carbohydrate, 5g Fat, 212mg Sodium, 0g Fiber