Paleo Chinese Chicken Salad

Name: Paleo Chinese Chicken Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 to 4 people
Ingredients: 1 large boneless skinless chicken breast; 1 Tbsp avocado oil; 3 Tbsp orange juice; 1/2 tsp ground cumin; 1/2 tsp ground ginger; 1/4 tsp sea salt; 1/2 cup avocado oil; 1/4 cup rice vinegar; 1 Tbsp sesame oil; 2 tsp honey; 3 Tbsp Coconut aminos; 1 tsp minced ginger; 1 clove garlic; 2 tsp sesame seeds; 1/2 tsp sea salt; 4 romaine hearts; 1 cup red cabbage; 1 large avocado; 4 clementines; 1/3 cup slivered almonds; 2 tsp sesame seeds

User Reviews

4.6

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
2 to 4 people
Calories
579 kcal
Course
Main Course
Cuisine
Chinese

Paleo Chinese Chicken Salad

Tyler Espinosa

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A paleo version of classic Chinese Chicken Salad that is soy-free, refined sugar-free and free of vegetable oil. A filling and nutritious salad recipe

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Ingredients

Servings

Orange Marinated Chicken:

1 large boneless skinless chicken breast
1 Tbsp avocado oil
3 Tbsp orange juice
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp sea salt

Sesame Ginger Dressing:

1/2 cup avocado oil
1/4 cup rice vinegar
1 Tbsp sesame oil
2 tsp honey
3 Tbsp Coconut aminos or liquid aminos
1 tsp minced ginger
1 clove garlic minced*
2 tsp sesame seeds
1/2 tsp sea salt to taste

For the Salad:

4 romaine hearts chopped
1 cup red cabbage thinly sliced
1 large avocado pitted and diced
4 clementines peeled
1/3 cup slivered almonds
2 tsp sesame seeds

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Instructions

Prepare the Chicken:

Place the chicken breasts in a zip lock bag along with the ingredients for the marinade. Refrigerate for at least 15 minutes, but ideally 4 to 6 hours.
When you're ready to bake the chicken, preheat the oven to 350 degrees F and place chicken in a casserole dish with the marinade. Bake 30 to 40 minutes, or until cooked through and the internal temperature reaches 165 degrees F.
Once the chicken has finished baking, allow it to rest 15 minutes, then chop it on a cutting board. Note: You can chill the chicken first rather than serving it warm. I’m fine with eating it slightly warm fresh out of the oven, but chilled is nice too!

Make the Dressing:

While the chicken is baking, prepare the salad dressing. Add the ingredients for the dressing to a small blender and blend until combined. You can also whisk the ingredients together or put them in a jar and shake if you don’t have a small blender.

Make the Salad:

Chop the vegetables and place them in a large serving bowl. Add the chicken and pour in desired amount of dressing. Toss everything together until it’s all well-coated in dressing and serve!