Ageless-style Chinese Chicken Salad, full of fresh herbs and vegetables with a addictively tangy dressing

After writing the book, I wanted to revisit old, less-than-healthy recipes, those dishes that tasted good and made me feel bad. This lead to the ageless Burrito Bowl.

I wanted something lighter, more savory and subtle. I think I’ve found it in this recipe.

Chinese Chicken Salad

Author: Tania Van Pelt
Total Time: 25 minutes
Yield: 6 1x

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Ingredients

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For the Dressing

¼ cup peanut or safflower oil
3 tablespoons toasted sesame oil
¼ cup fresh lime juice
¼ cup tamari (or gluten-free soy sauce)
¼ cup rice wine vinegar
2 teaspoons fish sauce (such as nam pla or nuoc nam)
3 tablespoons freshly grated peeled ginger
1 tablespoon chili-garlic paste

For the Salad

1 small head of red cabbage or napa cabbage (thinly sliced (about 5 cups))
2 stalks celery (thinly sliced)
1 small red bell pepper (thinly sliced)
1 small yellow bell pepper (thinly sliced)
2 medium carrots (peeled, shredded)
6 scallions (whites and pale greens only, thinly sliced)
3 cups shredded rotisserie or leftover chicken
2 hearts of romaine lettuce (thinly sliced)
⅓ cup chopped fresh cilantro
½ cup chopped roasted cashews

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Instructions

Whisk the ingredients for the dressing together in a large bowl.
Add cabbage, carrots, scallions, bell pepper, celery, scallions, chicken, lettuce, and cilantro; toss to coat.
Serve salad topped with cashews.

Prep Time: 10 minutes
Cook Time: 15 minutes