Chinese Chicken Salad

Lunch, Salad



1.5 lbs boneless, skinless chicken thighs

4 cups water

½ tsp garlic powder

½ tsp onion powder

1 tsp kosher salt

¼ cup gluten free soy sauce

1 Tbsp minced ginger


2 cups shredded white cabbage

2 cups shredded Savoy or Napa cabbage

2 cups sliced baby cucumbers

½ cup sliced scallions

½ cup radishes cut into matchsticks (or slices)

¼ cup cilantro, roughly chopped

2 Tbsp sesame seeds


¼ cup gluten free soy sauce

1 tsp sesame oil

cup unsweetened rice wine vinegar

1 Tbsp granulated sugar substitute (Swerve, Ideal, Splenda, etc.)

3 Tbsp Avocado oil (or any light salad oil)

¼ tsp hot Chinese mustard (find it in the Asian aisle of your supermarket)

1 Tbsp unsweetened ginger paste (usually in the produce section)


1. Combine all of the ingredients in a large saucepan and bring to a boil. Turn down the heat and simmer the chicken for 15 - 20 minutes or until cooked through. Remove the chicken and let it cook for a few minutes. Shred with two forks or chop with a knife, being sure to remove any ligaments, etc.

1. Combine the cabbages and then spread out on a platter or bowl. Arrange the cukes around the outside of the bowl or platter, leaving room for the chicken in the center. Sprinkle on the scallions, radish matchsticks, and cilantro. Then pile the chicken in the center of the platter or bowl. Sprinkle with sesame seeds.

1. Combine all of the dressing ingredients in a magic bullet or blender and blend until fully combined and smooth. Taste to check the seasoning and then pour over the salad a few minutes before serving.