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Chinese Chicken Salad

This is one of the easiest salads ever — Chinese Chicken Salad! I made this in about 15 minutes, which was great because (as you all know — I’ve said this so many times in the past three months) I am super busy. If I can make this salad inbetween college apps, band, school, and cross-country, you can make it too!

Although this recipe is super easy, I promise it’s still delicious! I was inspired by a similar salad that my mom makes frequently. She puts dry, crumbled ramen noodles and sunflower seeds on top. I kept the sunflower seeds but passed on the ramen, and it was still delicious! I remember that the ramen noodles were my favorite part when I was little, but now I mostly don’t miss them.

You might think this is weird, but I put cauliflower rice in this salad. It seems kinda weird now that I’m typing it too (I am questioning my own judgment . . .), but I promise it’s good! It adds substance to this salad, but it keeps it low-carb. I also didn’t cook the cauliflower rice too much, so it’s a little crunchy. I kind of thought the cauliflower rice would replace the ramen noodles, but it’s obviously not a perfect swap.

This salad took me about 15 minutes to put together, including cook time for the cauliflower rice. Honestly, the most time-consuming part of the whole affair was just shredding the cabbage. 🙂 I had some pre-cooked chicken in the fridge that I just chopped up a little bit, and I had a bag of pre-riced cauliflower rice in the freezer. This Chinese Chicken Salad is a great meal to make if you’re trying to repurpose leftover roasted chicken.

That’s all for today! Sorry for the long hiatus; I had my final band competition a week and a half ago, which took up a lot of time. The week after that, I had to submit five college applications . . . so it’s been a busy month or so!! Thanks for following along and coming to visit the blog today. I should be posting more regularly now that marching band is over, especially since cross-country ends next week too. );

Have a great day!


Print Recipe
Chinese Chicken Salad
Cuisine Chinese
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Salad
Vinaigrette
Cuisine Chinese
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Salad
Vinaigrette
Instructions
  1. Steam the cauliflower rice with a splash of water in the microwave until it is soft. Drain.
  2. Add the olive oil, salt, and juice from the lime. Stir in the peas and refrigerate while you make the rest of the salad.
  3. Combine the cabbage, scallions, carrots, and chicken in a large bowl.
  4. Mix together all of the ingredients for the vinaigrette.
  5. Add the chilled cauliflower rice to the bowl with the rest of the ingredients. Pour on the vinaigrette and toss to coat. Add the nuts/seeds to the top and serve.

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