Jump to recipeI’ve been eating this ALL week long and can’t believe how easy it is to eat a BIG bowl full of these crisp, thin-sliced raw fresh Veggies, thanks to the tangy dressing!
I feel like I’m eating a restaurant quality Chinese meal, except this one leaves me feeling ENERGIZED!
..
Chinese Blackened Chicken Salad
If you’re looking for some NEW FRESH flavors to spice up your typical Chicken + Veggies meal…TRY THIS.
The taste is phenomenal and totally different!
I’ve been eating this ALL week long and can’t believe how easy it is to eat a BIG bowl full of these crisp, thin-sliced raw fresh Veggies, thanks to the tangy dressing!
I feel like I’m eating a restaurant quality Chinese meal, except this one leaves me feeling ENERGIZED!
Ingredients:
- 1.5 lbs skinless boneless chicken breasts, pounded out evenly
- 1/2 green cabbage, shredded thinly
- 1/2 purple cabbage, shredded thinly
- 1/2 an Iceberg lettuce, chopped thinly
- 1-2 sweet red bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 2 carrots, shredded or thinly sliced using a mandoline
- a small bunch of fresh cilantro leaves, chopped
- 1/3 cup roasted peanuts, chopped
- sesame seeds as garnish
- fresh lime wedges to taste
Chinese Dressing:
Chinese Dressing:- 1/4 cup rice vinegar
- 1/4 cup coconut aminos, Bragg’s liquid amines, OR
- 1 Tbsp dijon mustard
- 2 cloves minced fresh garlic
- 1 Tbsp raw honey
- 1/2 tsp ginger powder
- 1/2 tsp sea salt
- 1 Tbsp sesame oil, or extra virgin olive oil
Instructions:
In a small bowl whisk all dressing ingredients really well.
In a shallow dish coat chicken with 1/4 of the dressing that you just made.
Set remaining, untouched dressing aside.
Set raw chicken in the fridge, for at least 30 minutes to marinate in its dressing.
Heat a grill or a large skillet over medium-high heat. Spray with a bit of cooking oil (I use avocado oil) then add in your chicken with its juices/marinade.
Cook for about 4-5 minutes per side, or until nicely browned and just cooked through.
Set aside on a cutting board to rest for a couple of minutes, covered, then slice against the grain, and sprinkle with sesame seeds.
In a large salad bowl add all chopped salad ingredients: cabbage, lettuce, carrot, bell pepper, and red onion.
Drizzle with your remaining dressing (only use the dressing UNTOUCHED by your raw chicken) then toss well to combine.
Top with sliced chicken, chopped peanuts, fresh squeezed lime, and fresh chopped cilantro leaves.
Enjoy!
❤Rachel
Enjoy and remember to tag me @CleanFoodCrush in your creations!
Ingredients
- 1.5 lbs skinless boneless chicken breasts, pounded out evenly
- 1/2 green cabbage, shredded thinly
- 1/2 purple cabbage, shredded thinly
- 1/2 an Iceberg lettuce, chopped thinly
- 1-2 sweet red bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 2 carrots, shredded or thinly sliced using a mandoline
- a small bunch of fresh cilantro leaves, chopped
- 1/3 cup roasted peanuts, chopped
- sesame seeds as garnish
- fresh lime wedges to taste
Chinese Dressing:
- 1/4 cup rice vinegar
- 1/4 cup coconut aminos, Bragg's liquid amines, OR
- 1 Tbsp dijon mustard
- 2 cloves minced fresh garlic
- 1 Tbsp raw honey
- 1/2 tsp ginger powder
- 1/2 tsp sea salt
- 1 Tbsp sesame oil, or extra virgin olive oil
Instructions
- In a small bowl whisk all dressing ingredients really well.
- In a shallow dish coat chicken with 1/4 of the dressing that you just made.
- Set remaining, untouched dressing aside.
- Set raw chicken in the fridge, for at least 30 minutes to marinate in its dressing.
- Heat a grill or a large skillet over medium high heat. Spray with a bit of cooking oil (I use avocado oil) then add in your chicken with its juices/marinade.
- Cook for about 4-5 minutes per side, or until nicely browned and just cooked through.
- Set aside on a cutting board to rest for a couple of minutes, covered, then slice against the grain, and sprinkle with sesame seeds.
- In a large salad bowl add all chopped salad ingredients: cabbage, lettuce, carrot, bell pepper, and red onion.
- Drizzle with your remaining dressing (only use the dressing UNTOUCHED by your raw chicken) then toss well to combine.
- Top with sliced chicken, chopped peanuts, fresh squeezed lime, and fresh chopped cilantro leaves.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Enjoy and remember to tag me @CleanFoodCrush in your creations! 
Ingredients
- 1.5 lbs skinless boneless chicken breasts, pounded out evenly
- 1/2 green cabbage, shredded thinly
- 1/2 purple cabbage, shredded thinly
- 1/2 an Iceberg lettuce, chopped thinly
- 1-2 sweet red bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 2 carrots, shredded or thinly sliced using a mandoline
- a small bunch of fresh cilantro leaves, chopped
- 1/3 cup roasted peanuts, chopped
- sesame seeds as garnish
- fresh lime wedges to taste
Chinese Dressing:
- 1/4 cup rice vinegar
- 1/4 cup coconut aminos, Bragg's liquid amines, OR
- 1 Tbsp dijon mustard
- 2 cloves minced fresh garlic
- 1 Tbsp raw honey
- 1/2 tsp ginger powder
- 1/2 tsp sea salt
- 1 Tbsp sesame oil, or extra virgin olive oil
Instructions
- In a small bowl whisk all dressing ingredients really well.
- In a shallow dish coat chicken with 1/4 of the dressing that you just made.
- Set remaining, untouched dressing aside.
- Set raw chicken in the fridge, for at least 30 minutes to marinate in its dressing.
- Heat a grill or a large skillet over medium high heat. Spray with a bit of cooking oil (I use avocado oil) then add in your chicken with its juices/marinade.
- Cook for about 4-5 minutes per side, or until nicely browned and just cooked through.
- Set aside on a cutting board to rest for a couple of minutes, covered, then slice against the grain, and sprinkle with sesame seeds.
- In a large salad bowl add all chopped salad ingredients: cabbage, lettuce, carrot, bell pepper, and red onion.
- Drizzle with your remaining dressing (only use the dressing UNTOUCHED by your raw chicken) then toss well to combine.
- Top with sliced chicken, chopped peanuts, fresh squeezed lime, and fresh chopped cilantro leaves.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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