Crunchy Chinese Chicken Salad

Today is Day One of my attempt at clean eating. Now, I usually tend to eat healthy—lots of veggies, protein, fruits—however, I also load up on the carbs and I love salty things :) If I don't get my breakfast in, then I find myself craving some white rice and eat more than is needed to curb the hunger and the craving. Not so good, right? In fact, it is a vicious cycle and one that is hard to break: skip breakfast, blood sugar levels yo-yo, eat carbs, turns that into sugar, body stores fat, and you start all over again. Since my gym membership has been calling my name for the last three months and I have seen its doors maybe four times this year, I decided I needed to kickstart my dormant gym-rat status and start somewhere. Eating right. This recipe from Gimme Some Oven helps me do just that and it all comes together in less than 30 minutes! Check out Ali's blog (one of my favorites) where she creates this and other fantastic recipes.

The thing I love about salads is they are versatile and you can come up with an infinite number of combinations. While my brain was constantly wondering why I was not just eating a bowl of rice, I thawed some chicken, marinated it, chopped up the lettuce and cabbage, shredded the carrots, prepared the vinaigrette, cooked the chicken and threw it all together in under 30 minutes!



  • 2 boneless skinless chicken breasts
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • salt and pepper
  • 2 Tbsp. olive oil
  • 1 head Romaine lettuce, shredded
  • 1 cup edamame (I did not have this and it was just fine.)
  • 4 cups shredded red cabbage (I used green cabbage because that's all I had.)
  • 2/3 cup shredded carrots
  • 1/2 cup chow mein noodles
  • 1/4 cup sliced almonds, toasted
  • sesame ginger vinaigrette 


  • 1/4 cup vegetable or olive oil
  • 3 Tbsp. honey
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. soy sauce
  • 1 clove garlic, minced
  • 2 tsp. sriracha chile sauce (optional) (This sauce takes the whole salad up a notch.)
  • 1 tsp. sesame oil
  • pinch of salt and pepper


Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.
Heat oil in a large skillet over medium-high heat. Cook the chicken until it is cooked through and no longer pink inside. Remove and let rest for at least 5 minutes. Then cut into thin strips.
In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined. Toss with your desired amount of vinaigrette. Serve immediately.


Whisk together all ingredients until combined. You can add more sriracha for an extra kick.


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