This healthy Chinese Chicken Salad, topped with toasted almonds, scallions and a savory sesame dressing, is so easy to make and full of flavor without all the carbs!
- FOR THE CHICKEN SALAD:
- 2 Boneless skinless chicken breasts
- 1 tbsp Sesame oil
- ½ cups sliced almonds
- 4 cups Romaine lettuce
- ⅓ heads Red cabbage
- 2 tablespoons Green onion
- ½ Cucumber
- FOR THE SESAME VINAIGRETTE:
- ⅓ cups White wine vinegar
- 1-½ tbsp Coconut aminos
- 1-½ tbsp Sesame oil
- ¼ teaspoons Dry mustard
- 1 teaspoon Or 2 minced garlic cloves
- 1 teaspoon Grated ginger
- 3 4 drops liquid stevia, to taste
- 1 pinch Salt
For the chicken:
Wrap each chicken breast in plastic wrap or place in a plastic bag and pound each piece with a mallet or rolling pin until the chicken breast is an even thickness – this will cook it evenly! Sprinkle chicken with salt and pepper on both sides.
Heat the sesame oil in a skillet over medium-high heat. Once the oil is heated, place the chicken breasts in the pan and cook for about 5-8 minutes on each side, until cooked through. Check the internal temperature of the chicken with a meat thermometer and remove it when the chicken has reached 165°F.
Let the chicken cool while you prepare the rest of the salad, then cut the chicken into 1-2 inch strips as desired.
For the toasted almonds:
Preheat the oven to 350ºF. Spread the slivered almonds evenly on a baking sheet. Toast the almonds in the oven for 5 minutes, then remove and stir and flip with a spatula, then return to the oven and bake for another 3-4 minutes until golden brown.
For the vegetables:
Chop the romaine lettuce. Grate the cabbage using a knife or a food processor. Chop the green onion. Cut the cucumber in half lengthwise and then cut it into thin slices.
For the sesame vinaigrette:
Whisk together the white wine vinegar, coconut aminos, sesame oil, dry mustard, minced garlic, grated ginger, liquid stevia and salt, until well blended .
To prepare the salad, combine the romaine lettuce, red cabbage, cucumbers and green onions in a large bowl. Drizzle with a small amount of sesame dressing (you don’t need a lot, so start small and add more as needed) and toss to evenly coat the salad. Top with chicken and toasted almonds.