Chinese Chicken Salad
Chinese Chicken Salad

All whole ingredients. Very light but satisfying. Perfect for a low calorie diet.
Chinese Chicken Salad

This recipe comes with a FLAVOR WARNING! Beware. It's Good.
One of the more popular “gathering” dishes our gang would bring to supper clubs and get togethers, is Chinese Chicken Salad. It started with Top Ramen Noodles!! Do you know this one already? Break up the noodles, add some cabbage and green onions and refrigerate it in a dressing that used the foil packet of seasonings. Add chunks of chicken. When the noodles were soft, it was ready to eat.

We also thought this was fancy enough to serve at baby showers and birthday parties. Oh well. It wasn’t the worst thing our gang ever served. Maybe one day I’ll share the broccoli and cheese casserole story. Yikes. Maybe not.

While reminiscing, I thought of this salad and decided to recreate it - healthy style. There are no processed crunchy noodles that only cost 22 cents in my makeover meal, just whole food deliciousness.

This new version blows away the old favorite. The wow factor is off the charts. My family was begging for more and more and more. The crunch of the cabbage salad and the warm spicy chicken together is a perfect match. It is the dressing and marinade, which use similar ingredients, that make all these natural ingredients explode flavor in your mouth!

And there is nothing to feel guilty about. All whole ingredients. Very light but satisfying. Perfect for a low calorie diet. When you are limiting your calories, you demand that your food "rocks"! This can bring it!

Obviously, leave out the chicken for a lovely side salad to compliment most meals.

It was a hit. So I don’t have any suggestions to try. Just try it!


4 organic chicken breasts
1/2 cup grape seed oil
3 Tbls. amino acids or tamari (soy sauce)
2 Tbls. rice wine vinegar
3 cloves garlic, chopped big
3 Tbls fresh ginger, minced
1 tsp. red pepper flake
2 tsp freshly cracked pepper
juice of 1 lime

1 head Nappa cabbage, chopped
1 yellow or red bell pepper, chopped
1 cup broccoli, diced
3 stalks of green onion, sliced
1 cup carrots, shredded

DRESSING (add all to blender)
1/2 cup grape seed oil
2 Tbls sesame oil
2 Tbls amino acids (soy sauce)
2 Tbls rice wine vinegar
1 Tbls fresh grated ginger
2 cloves garlic, minced
1/4 cup cilantro, chopped
2 Tbls sesame seeds, raw
2 tsp raw honey


Marinade chicken in refrigerator for a minimum of 1 hour. Best at 4 hours.

Chop all salad ingredients and add to a large bowl.

Mix the dressing ingredients in a blender.

Combine, toss and let sit for 20 minutes in the refrigerator.

Top all with sliced almonds if you like a little crunch on your plate.
Elsewhere on Now Go Cook
Ginger Beef Snap Peas

Chinese Chicken Salad

Green Tandoori Soup