Healthy Chinese Chicken Salad




Yield 4

This light and healthy Chinese chicken salad can be prepped in advance. It makes for a great weeknight meal when you are looking to lighten up and be healthy.


For the dressing: 

For the roasted vegetables:

For the salad:


For the dressing:

  1. In a food processor, blender or Cuisinart Mini-prep finely mince the ginger and garlic. Add the miso, rice wine vinegar, soy sauce, orange juice, honey and toasted sesame seed oil. Add the olive oil and whirl until well blended. Set aside.

For the roasted vegetables:

  1. Heat the oven to 400 degrees F. Spread the carrots and broccoli out on two separate sheet pans, making sure you do not overcrowd. Drizzle with olive oil and toss with your hands. Season with kosher salt and fresh ground pepper. Roast the broccoli for about 10 - 12 minutes until the edges begin to color, checking after about 6 minutes and flipping. Roast the carrots for about 20 minutes, checking after about 12 minutes and flipping. Remove from the oven and allow to cool. 

For the salad: 

  1. In a large bowl combine cabbage, chicken, broccoli, carrots, red bell pepper, cilantro, green onions, nuts and half the dressing. Toss to combine, taste and add more dressing to your taste preference. 

Courses Dinner

Cuisine New American

Recipe by Something New For Dinner at