Chinese Chicken Salad

           Entrees, Intermediate, Recipes
Chinese Chicken Salad
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½ pound asparagus, trimmed and cut diagonally into 1-inch pieces

2 navel oranges

6 cups finely shredded cabbage

2 boneless, skinless chicken breasts

1 large avocado, cubed

4 green onions, sliced diagonally

2 Tablespoons toasted sesame seeds

Spicy ginger dressing:

2 Tablespoons rice wine vinegar

2 Tablespoon pure maple syrup, agave, or honey

1 ½ Tablespoons coconut aminos

1 Tablespoon Asian red chile sauce

1 ½ teaspoons grated fresh ginger

¼ cup light extra-virgin olive oil

Salt & Pepper to taste


Place chicken breasts in a pot. Add water or chicken stock so that it completely covers the chicken by at least a half inch to an inch. Bring to a boil then reduce heat to a slight simmer. Partly cover the pot and cook for 10 minutes. Turn off the heat and leave the chicken to finish cooking in the pot for 10-15 more minutes.

In a 2 to 3 quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into ¼-inch thick rounds, then cut these rounds into quarters. Set aside.

In a medium bowl, whisk together the vinegar, syrup, coconut aminos, chile sauce and ginger. Slowly drizzle in the oil, whisking constantly. Season with salt to taste.

In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and garnish with green onions and sesame seeds.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes