What You’ll Need

Chances are you already have most of this. Here’s what you’ll need to gather:

Green cabbage

Red cabbage

Romaine lettuce hearts

Scallions

Carrots

Fresh satsuma mandarins

1 mandarin (cut crosswise then tablespoon into jar over a strainer) (juice)

Bone-in shredded chicken breasts, roasted

Sesame oil

Extra virgin olive oil

Apple cider vinegar

White sesame seeds

Black sesame seeds

Kosher salt

Black pepper

Xylitol

How to Make Gluten Free Dairy Free Sugar Free Chinese Chicken Salad

Start by prepping the veggies. Finely slice the red and green cabbage and the romaine lettuce hearts. You want them to be thin and delicate, so they soak up all the dressing goodness.

Trim the ends off the scallions, then finely slice both the white and green parts. This will add a lovely sharpness to the salad.

Peel and grate the carrots. If you’ve got a mini food processor, throw them in there for a quick chop.

Peel the satsuma mandarins, then carefully remove the pith from the slices. This step is key to ensure that you don’t get any bitter bites in your salad.

In a large bowl, combine all your prepped veggies and the shredded chicken. Toss them together to mix it up nicely.

For the dressing, whisk together the mandarin juice, sesame oil, apple cider vinegar, extra virgin olive oil, and a touch of xylitol for sweetness. Add a pinch of kosher salt and a crack of black pepper for seasoning.

Drizzle the dressing over your salad and give it a thorough toss, ensuring every piece is coated beautifully.

Sprinkle the white and black sesame seeds over the top for that perfect finishing touch.

Cook’s Notes

One thing I’ve learned with this salad is that the fresher your ingredients, the better it will taste. If you’re making it ahead of time, keep the dressing and the salad separate until you’re ready to serve; this will keep everything crunchy and fresh. Leftovers can be stored in an airtight container in the fridge for up to two days, but trust me, it’s so delicious it might not last that long! Common mistakes include over-dressing or not balancing the flavors, so taste as you go. If you’re not a fan of xylitol, feel free to adjust the sweetness with another sugar substitute of your choice.

Make It Your Own

Swap the chicken for crispy tofu to make it vegetarian and just as satisfying.

Use napa cabbage instead of romaine for a different take on texture.

Add a sprinkle of roasted almonds for a nutty crunch.

For a spicier kick, toss in some thinly sliced jalapeños.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! This salad is a little bowl of joy that can brighten any day, and I can’t wait for you to experience it. Enjoy!

Gluten Free Dairy Free Sugar Free Chinese Chicken Salad

Intro

Growing up, family gatherings were always incomplete without a large, colorful bowl of Chinese Chicken Salad gracing the table. It was my grandmother’s specialty, a dish she crafted with love, and one that brought everyone together. As dietary needs evolved within our family, I took it upon myself to recreate this beloved dish to suit our new preferences. This Gluten Free Dairy Free Sugar Free Chinese Chicken Salad maintains the vibrant flavors and textures of the original while meeting modern dietary requirements. With every bite, it brings back memories of those joyful family gatherings, and now, I hope it brings joy to your table as well.

Why You’ll Love It

This salad is a harmonious blend of fresh, crisp vegetables and juicy chicken, dressed in a tangy, sesame-infused vinaigrette. It’s not only gluten-free and dairy-free but also sugar-free, making it perfect for those with dietary restrictions. The combination of textures from the crunchy cabbage and carrots, alongside the tender chicken and juicy mandarins, creates a satisfying meal that is both nourishing and delicious. Plus, it’s easy to prepare and perfect for meal prep!

Ingredients

1/2 cup apple cider vinegar
1 teaspoon black pepper
1 tablespoon black sesame seeds
2 large carrots, peeled and grated
1/3 cup extra virgin olive oil
1/2 head green cabbage, finely sliced
1 teaspoon kosher salt
2 fresh satsuma mandarins, peeled and pith removed
1/2 head red cabbage, finely sliced
2 bone-in chicken breasts, roasted and shredded
3 romaine lettuce hearts, ends removed and finely sliced
4 scallions, ends trimmed and finely sliced
2 tablespoons sesame oil
Juice of 1 mandarin (cut crosswise and squeeze into a jar over a strainer)
1 tablespoon white sesame seeds
1/4 cup xylitol

Instructions

Prepare the vegetables: Finely slice the red and green cabbage. Remove ends and finely slice the romaine lettuce. Trim ends of scallions and finely slice both the white and green parts. Peel and grate the carrots or use a mini food processor to finely chop them.
Peel the satsuma mandarins and remove the pith from the slices for a cleaner taste.
In a large bowl, combine the sliced cabbages, romaine lettuce, scallions, and carrots. Add the shredded chicken to the bowl.
In a separate small jar, combine the apple cider vinegar, extra virgin olive oil, sesame oil, mandarin juice, kosher salt, black pepper, and xylitol. Shake well until the dressing is emulsified.
Pour the dressing over the salad ingredients and toss to combine thoroughly, ensuring the dressing is evenly distributed.
Garnish the salad with black and white sesame seeds as well as the peeled mandarin slices.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld together.

Tips

For the best results, use fresh, organic vegetables to ensure maximum flavor and nutrition. If you prefer your chicken warm, add it to the salad just before serving. This salad can be made ahead of time; simply store the dressing separately and combine just before serving to keep the vegetables crisp.

Variations & Substitutions

Feel free to customize this salad to suit your tastes. You can substitute the bone-in chicken breasts with boneless skinless chicken thighs for a richer flavor. If you don’t have xylitol, stevia or monk fruit sweetener can be used as alternatives. For a nutty twist, add a handful of toasted almonds or cashews.

Storage

Store the salad and dressing separately in the refrigerator. The salad can be kept for up to 2 days, while the dressing can last up to a week. Combine them just before serving for optimal freshness and texture.

FAQ

Can I make this salad vegetarian?

Yes, you can make this salad vegetarian by omitting the chicken and adding more vegetables or plant-based protein like tofu or chickpeas.

Is it necessary to use both black and white sesame seeds?

Using both black and white sesame seeds adds visual appeal and a slight difference in flavor, but you can use just one type if that’s what you have on hand.

What can I use instead of mandarin juice?

If mandarins are not available, you can substitute with orange juice or even lemon juice for a different citrus flavor.

Nutrition

This salad is packed with nutrients, including vitamins C and K from the cabbages and mandarins, healthy fats from the olive oil and sesame oil, and protein from the chicken. It’s a balanced meal that’s low in calories, making it ideal for a light lunch or dinner.

Conclusion

Our Gluten Free Dairy Free Sugar Free Chinese Chicken Salad is the perfect dish for those looking to enjoy a nutritious, satisfying meal without compromising on flavor. Whether you’re catering to dietary restrictions or simply seeking a healthier option, this salad will not disappoint. Try it for your next gathering or as a delicious meal prep option, and enjoy a taste of nostalgia with every bite.

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Tag: Sugar-Free