CHINESE CHICKEN SALAD

Chinese chicken salad is great for using leftover roasted chicken pieces, whole rotisserie chicken or boneless grilled chicken breast.  Using your imagination, you can add many fresh ingredients (contemporary textured vegetables). Use Arugula, swiss chard, spinach besides the basic iceberg shredded lettuce.  The sweet-tangy and savory lime dressing gives the salad a unique “freshness”.  This healthy recipe is a quick on- the- go hearty meal on a KETO diet.  

Asian Fusion flavored cuisine and Asian-style lettuce salads appeared in the 1950s to 1970s as a new trend.  Healthy popular cookbooks added more garnishes on a basic green lettuce salad.  Chinese chicken salads have basic dressings with Asian flavors of soy sauce, garlic and ginger, Chinese five-spice is a substitute for ground cinnamon, broiler fryer chicken marinated in wines, shredded lettuce, green onions, cabbage, cilantro, cashews or almonds and an exotic dressing. Today there are many versions of the salad, with added Mandarin orange slices, peanut- sauce and bean sprouts.

FOR A QUICK MARINADE RECIPE FOR CHICKEN, use (4) large boneless chicken breast.  Whisk together (1 TBSP) rice wine vinegar, (1 TBSP) minced garlic, (1 TBSP) sesame oil, (1 TBSP) ground ginger, (1 tsp) ground pepper, (1 TBSP) soy sauce and (1TBSP) honey or brown sugar.  Use a gallon size zip plastic bag and add 4 chicken breasts to mixture and marinate overnight. Use a cast iron fry pan and add 2 TBSP grapeseed oil. Heat pan to medium heat and grill each side of breast until caramelized. Cook until juices run clear (13-15 minutes each side).  Let cool and refrigerate before shredding.

PLEASE SEE PREVIOUSLY POSTED CHICKEN RECIPES AS AN OPTION FOR (SHREDDED CHICKEN) TO BE ADDED TO SALAD