Chinese Chicken Salad

A popular restaurant favorite is the Chinese chicken salad, which is actually more of an American dish than a Chinese one. This light and healthy version uses three types of spiralized vegetables: green cabbage, red cabbage, and carrots, making it a quick meal to prepare. This salad is brimming with protein, from the chicken breasts to the edamame to the peanuts. If you want to make the salad more citrusy, you can also add mandarin oranges, which give a little softness to an otherwise crunchy salad.

Serves 4

2 free-range boneless, skinless chicken breasts

1 medium head green cabbage (2 cups spiralized)

1 medium head red cabbage (2 cups spiralized)

2 medium carrots (1 cup spiralized)

1⁄4 cup chopped green onion

1⁄2 cup organic edamame

1⁄2 cup peanuts

Ingredients for Soy Ginger Dressing

11⁄2 tablespoons soy sauce

1⁄2 tablespoon rice vinegar

2 tablespoons sesame oil

1⁄2 tablespoon white wine vinegar

1 teaspoon shredded ginger

1 clove garlic, minced

1. Preheat oven to 350°F. Place chicken breasts on a baking sheet and bake for 30 minutes.
2. While chicken is baking, spiralize both types of cabbage using the straight-noodle blade. Cabbage will come out shredded. Place 2 cups of each cabbage into a large bowl.
3. Spiralize carrots using a small-noodle blade. Add 1 cup spiralized carrots to the bowl with cabbage, along with green onion, edamame, and peanuts.
4. When chicken is ready, shred it using your fingers. Add to the bowl and toss ingredients together.
5. To make dressing, mix soy sauce, rice vinegar, sesame oil, white wine vinegar, ginger, and garlic together. Pour into salad bowl and toss until evenly coated. Serve immediately or chilled.