Tangy, sweet, salty, sour, and crunchy...Nutritional Chef Sarah Pachelli's take on Chinese Chicken Salad hits all the right spots. If this is clean eating, I'm not mad about it.
Place the chicken in a saucepan and add enough green tea to cover. Bring to a boil, reduce heat to low, and simmer until the chicken is just cooked through, about 25 minutes. Remove chicken and cool enough to shred it. While the chicken is cooking, combine the cabbages, carrots, scallions and cilantro in a large bowl.
Add the shredded chicken and toasted almonds to the bowl of vegetables. In a small mixing bowl, whisk together all the ingredients for the dressing.
Massage the dressing into the salad. Top with gomasio and enjoy!
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6 cups green tea
4 boneless skinless chicken breasts
1 napa cabbage or green cabbage, finely shredded
1 purple cabbage, finely shredded
4 carrots, peeled and grated
1 bunch of scallions, thinly sliced
1 bunch fresh cilantro, minced
1/4 cup slivered almonds, toasted (optional)
2 tbsp gomasio or gomasio with seaweed (or sesame seeds)