Name: Chinese Chicken Salad
Total time: 30 min
Yield: Serves 2–4
Cuisine: United States
Ingredients: 2 teaspoons light-tasting olive or avocado oil; 1 large red bell pepper; ⅓ cup water; 6 scallions; ¼ teaspoon hot sauce; 1 clove garlic; 4 boneless, skinless chicken breast halves (about 4–6 ounces each); 1 tablespoon sunflower seed butter; ½ medium head Napa cabbage (about 1½ pounds); 1 teaspoon toasted sesame oil; 2 tablespoons coconut aminos; ¼ cup sliced almonds; ⅓ cup unseasoned rice vinegar; 1-inch piece fresh ginger; 1 teaspoon extra-virgin olive oil; 1 teaspoon salt; ¼ cup cilantro leaves; 1 large carrot; ½ teaspoon ground black pepper

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Chinese Chicken Salad reminds me of a lunch I shared with my husband Dave in California. You know how sometimes ordinary days turn out to be just perfect? This was one of those days. We were visiting Los Angeles, and we went to an upscale outdoor shopping mall, as you do. We found our way to a rooftop food court and ordered ginormous salads. And there we sat—in dazzling sunshine, looking cool in our sunglasses, languidly eating the freshest, crunchiest vegetables and watchi