Chinese Chicken Salad

I bought the most beautiful Savoy Cabbage last weekend at the farmer’s market, and I knew exactly what I wanted to make with it.  This chinese chicken salad is my go to recipe whenever I see a savoy or napa cabbage that I cannot resist (which is almost every time I see one).

Of course, its gigantic, so I still have some roasted and sautéed cabbage that needs to be made.  Maybe a soup.  I haven’t decided yet.  Ask me tomorrow, because its reaching the end of its life cycle.



  • 1/4 head savoy or napa cabbage
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 2 carrots, peeled and diced
  • 3 T. chopped cilantro
  • 1 chicken breast, chopped into bite size pieces
  • optional- diced scallions, toasted sesame seeds, toasted sliced almonds- be creative with what you have!


  • 1/4 c. rice vinegar
  • 3 Tablespoons soy or tamari sauce
  • 1 1/2 teaspoons sesame oil
  • 1-2 Tablespoons chili or Sriracha sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

Cut your cabbage into quarters- you will only need a quarter for this salad.

Core it, and chop it up into bite size pieces.

Chop up peppers and carrots into bite size pieces.  Dice cilantro as well.

Mix in a large bowl.

Toss chicken with salt and pepper and bring 1 T. coconut oil to popping over med-high heat.  Stir fry chicken in oil until cooked through.  Cool chicken on a plate for 10 minutes before tossing in salad.

While chicken is cooking, mix up dressing in a small bowl.

Toss chicken, salad and dressing in large bowl.  Serve chilled.  Lasts for a couple of days in the fridge, and is delicious the next day!

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