Chinese Chicken Salad

Chinese Chicken Salad

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  • 8 oz chicken breast
  • 1/2 cup chicken broth no added sugar or oil
  • 4 Tbsp coconut aminos, divided or Bragg Liquid Aminos or tamari soy sauce
  • 1/2 Tbsp arrowroot powder
  • juice of 1 orange
  • 3 cups spring mix
  • 1 cup green cabbage, shredded
  • 1/2 cup golden cherry tomatoes, halved
  • 1 clementine, peeled


  • Place chicken in between two pieces of plastic wrap and pound flat with a meat tenderizer or rolling pin.
  • In a large skillet, add chicken broth, 2 tablespoons coconut aminos and chicken breasts. On medium-high heat, cook until chicken is cooked through.
  • In a small bowl, mix together remaining 2 tablespoons coconut aminos and arrowroot powder. Add this mixture to the pan with the orange juice and cook until thickened.
  • Slice chicken breasts and lay over top of spring mix and cabbage. Top with golden cherry tomatoes and clementine slices.


1 serving = 4 oz protein, 2 cups vegetable, 1 serving fruit