Chinese Chicken Salad

This recipe has been a favorite in my family for YEARS - my mom is an expert at making this salad which she dubbed “best ever chinese chicken salad” in our family cookbook of curated recipes. I made a few tweaks in the dressing to make it refined-sugar and canola oil-free, but it tastes the same I promise! My mom uses naval oranges in hers, but I prefer the flavor / size of mandarin oranges. Feel free to substitute green onions (which my mom uses) for the chives.

Here’s what you need:

For the dressing

• 2 Tbsp rice vinegar

• 2 Tbsp coconut sugar (or honey)

• 1.5 Tbsp soy sauce

• 1 Tbsp sriracha (I use Marion’s Kitchen and it’s the best)

• 1.5 Tbsp grated ginger

• 1/4 cup avocado oil

• dash of salt

For the salad

• 1 bunch asparagus, bottoms trimmed and stalks cut into 1.5” pieces

• 1 small can mandarin oranges

• 1 bag shredded cabbage (roughly 6 cups if you buy a head of cabbage)

• 2 cups chicken, cooked and cubed

• Small bunch of chives, finely chopped

• 2 Tbsp toasted sesame seeds

• 1 avocado, pitted/peeled/cubed

• 1 cup chowmein noodles

Here’s how to make it:

Cook asparagus by bringing a large pot of water to a boil and adding the asparagus for 2-3 minutes. Drain immediately and blanch in ice cold water for five minutes. To assemble salad, toss together cabbage, chicken, asparagus, and dressing. Top salad with avocado cubes and oranges. Sprinkle with sesame seeds, chives, and chowmein noodles. Enjoy!!