Chinese Chicken Salad – an Ageless Diet™ Recipe

I used to love the Chinese Chicken Salad my aunt would make. It was sweet, savory, and 100% addictive. However, it was not ageless. After writing the Ageless Diet book, I wanted to revisit some of my favorite inflammatory recipes, those dishes that tasted so good and made me feel so bad, and try my hand at remaking them for an ageless me. The Burrito Bowl was a great success. It tastes as good or better than a conventional fast-casual burrito bowl but it’s 100% anti-inflammatory. And, so I turned to the Chinese or Asian Chicken Salad. Really, it’s all about the dressing with this salad. The original my aunt would make had 1 cup of sugar, 1 cup of vinegar, oil, soy sauce… all boiled together until it became a sticky, sweet, sour dressing. Well, that just wouldn’t work this time around, plus my palate as improved. Something lighter, more savory and subtle was what I was looking for. The addition of fish sauce to the dressing makes this Chicken Salad the best you’ll ever have, not to mention dead simple to prepare, especially if you’re using leftover or store-bought roast chicken. I add shirataki noodles to this sometimes, especially when I’m making this for a crowd. What are shirataki noodles? This from the label on the brand I buy: “Shirataki is made from the root of a plant called the Konnyaku Imo. Shiratake is made only from the soluble fiber of the plant, as such it only contains a healthy soluble fiber known as Glucomannan. Since it is only made of soluble fiber, it is low in calories.”

The salad mixture - look how gorgeous, fresh & alive this looks.

The salad mixture – look how gorgeous, fresh & alive this looks.

Chinese Chicken Salad
Serves 6
An ageless version of an American classic. The Chinese or Asian Chicken Salad. Savory, bright, fresh, and totally satisfying.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the Dressing
  1. 1/4 cup peanut or safflower oil
  2. 3 tablespoons toasted sesame oil
  3. 1/4 cup fresh lime juice
  4. 1/4 cup tamari (or gluten-free soy sauce)
  5. 1/4 rice wine vinegar
  6. 2 teaspoons fish sauce (such as nam pla or nuoc nam)
  7. 3 tablespoons freshly grated peeled ginger
  8. 1 tablespoon chili-garlic paste
For the Salad
  1. 1 small head of red cabbage or napa cabbage, thinly sliced (about 5 cups)
  2. 2 stalks celery, thinly sliced
  3. 1 small red bell pepper, thinly sliced
  4. 1 small yellow bell pepper, thinly sliced
  5. 2 medium carrots, peeled, shredded
  6. 6 scallions, whites and pale greens only, thinly sliced
  7. 3 cups shredded rotisserie or leftover chicken
  8. 2 hearts of romaine lettuce, thinly sliced
  9. 1/3 cup chopped fresh cilantro
  10. 1/2 cup chopped roasted cashews
  11. (Optional) 14 ounces of shirataki noodles, cooked
Instructions
  1. Whisk the ingredients for the dressing together in a large bowl.
  2. Add cabbage, carrots, scallions, bell pepper, celery, scallions, chicken, lettuce, and cilantro; toss to coat.
  3. If using shirataki noodles: cook according to instructions on the package. (The cooking process takes less than 5 minutes.) Once cooked, drizzle with a little sesame oil.
  4. Serve salad over the noodles. Top with cashews.
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About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

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