Chinese·gluten-free·easy

Gluten Free Dairy Free Sugar Free Chinese Chicken Salad

Name: Gluten Free Dairy Free Sugar Free Chinese Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 5.0 ml apple cider vinegar; 1.0 teaspoon pepper; 1.5 tablespoons sesame seeds; 3.0 carrots; 0.25 C extra virgin olive oil; 0.5 cabbage; 0.5 teaspoon kosher salt; 6.0 satsuma mandarins; 0.5 cabbage; 3.0 chicken breasts roasted; 2.0 bunches romaine lettuce hearts; 6.0 scallions; 3.0 tablespoons sesame oil; 1.0 juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer); 3.0 tablespoons sesame seeds; 1.5 tablespoons xylitol

This vibrant gluten-free, dairy-free, and sugar-free Chinese chicken salad delivers bold, balanced flavors with every bite. Tender roasted chicken meets crisp cabbage, juicy satsuma mandarins, and a tangy dressing brightened by apple cider vinegar and sesame seeds, all tied together with a rich olive oil base. The textures play beautifully—crunchy carrots and cabbage give way to silky mandarin segments, while the dressing clings just enough to coat each ingredient without weighing it down. It’s a refreshing, health-conscious twist on a takeout favorite that proves dietary restrictions don’t mean sacrificing flavor or satisfaction.

25 min(prep 15 + cook 10)

6 servings

200 kcal

4.8

Ingredients

apple cider vinegar5.0 ml
pepper1.0 teaspoon
sesame seeds1.5 tablespoons
carrots3.0
extra virgin olive oil0.25 C
cabbage0.5
kosher salt0.5 teaspoon
satsuma mandarins6.0
cabbage0.5
chicken breasts roasted3.0
romaine lettuce hearts2.0 bunches
scallions6.0
sesame oil3.0 tablespoons
juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer)1.0
sesame seeds3.0 tablespoons
xylitol1.5 tablespoons

Nutrition

200 kcalper serving

Protein15g35%

Carbs10g23%

Fat12g28%

Fiber4g9%

Sugar2g5%

Directions

1
Shred the roasted chicken breasts into bite-sized pieces and set aside.
2
Thinly slice the romaine lettuce hearts, cabbage, and carrots into a large bowl.
3
Slice the scallions thinly and segment the satsuma mandarins, removing any seeds.
4
In a small dry skillet, toast 3 tablespoons of sesame seeds over medium heat until golden, about 2-3 minutes, then set aside.
5
For the dressing: In a jar, combine apple cider vinegar, pepper, extra virgin olive oil, sesame oil, kosher salt, xylitol, and the juice of 1 mandarin. Shake well until emulsified.
6
Add the shredded chicken, sliced scallions, and mandarin segments to the bowl with the vegetables.
7
Pour the dressing over the salad and toss thoroughly to coat.
8
Sprinkle the toasted sesame seeds on top and serve immediately.

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