Chinese Chicken Salad (Paleo, Whole30, AIP)
This Chinese Chicken Salad is an easy dish made with coleslaw mix, mandarins, chicken, and a simple dressing! It’s paleo, whole30, and AIP-friendly.
Chinese Chicken Salad
In my opinion, there are few things that are more refreshing than a crisp and fruity salad on a warm day! I used to believe I couldn’t ever create a salad that would rival the restaurant versions with all the sugary and dairy-filled toppings. Luckily, this salad checks all of the boxes while being paleo, whole30 and easy to make AIP!
This Chinese Chicken Salad is satisfyingly crunchy with coleslaw and carrots as the base with plenty of protein and healthy fats to keep you full and a nice pop of sweet with the mandarin oranges. It’s the perfect thing to throw together with your leftover chicken for quick and easy meal prep!
Ingredients Needed for Chinese Chicken Salad
- Coleslaw mix. I love to make it easy and use the mixed bags you can get at the store, but you can also use a head of green and purple cabbage in its place!
- Shredded carrots. You can also buy these pre-shredded to save you time or shred them easily in your food processor with the grating attachment.
- Cooked chicken breasts. You’ll need two pre-cooked chicken breasts cut into bite-sized cubes. This is a perfect recipe to use up leftover chicken.
- Mandarin oranges. I personally love the bag of Cuties you can buy at your local grocery store.
- Avocado oil.
- Coconut aminos.
- Apple cider vinegar.
- Slivered almonds. You can omit these for AIP.
- Green onion.
- Salt, pepper, and garlic powder. Omit the black pepper for AIP.
How to make Chinese Chicken Salad
- Prepare the dressing. Combine the avocado oil, coconut aminos, apple cider vinegar, salt, pepper, and garlic powder.
- Combine the salad ingredients. Using a large bowl, combine the coleslaw mix, shredded carrots, almond, mandarin, and chicken. Toss to combine.
- Finish with the dressing and toppings. Add the dressing and toss to coat and top with green onion.
- Chill and serve fresh. Allow to sit and chill for 30 minutes in the fridge before serving.
How can you store this dish?
Since the base of this salad is coleslaw, it’ll last in an airtight container for a few days in the fridge! If you don’t want the coleslaw to lose some of its crunchiness from sitting in the dressing, just leave the dressing on the side until about 30 minutes before you go to eat it.
Where can I find coconut aminos?
You can generally find coconut aminos, which is the gluten-free/soy-free replacement for traditional soy sauce, in the Asian food aisle of your local grocery store. I also often buy this online from Amazon or Thrive Market.
Can you make this ahead of time?
This is a great recipe for lunch meal prep during the week! To make it ahead of time, just leave the dressing, the mandarins, and slivered almonds on the side and toss together about 30 minutes before you plan to eat it.
You’ll also like…
- 2 tbsp avocado oil
- 2 tbsp coconut aminos
- 2 tsp apple cider vinegar
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp garlic powder
- 3 cups coleslaw mix
- 1/4 cup shredded carrots
- 1/4 cup slivered almonds (omit for AIP)
- 2 mandarins, peeled and sectioned
- 2 chicken breasts, cooked and cubed
- 2 tbsp green onion, chopped
- Prepare the dressing by combining the avocado oil, coconut aminos, apple cider vinegar, salt, pepper and garlic powder. Whisk and set aside.
- Using a large bowl, combine the coleslaw mix, shredded carrots, almond, mandarin, and chicken. Toss to combine.
- Add the dressing and toss to coat. Top with green onion.
- Allow to sit and chill for 30 minutes in the fridge before serving fresh.
All nutrition facts are estimates and will vary.
- Prep Time: 5 min
- Cook Time: 30 min
- Method: No-bake
- Serving Size: 1 serving
- Calories: 365
- Fat: 15.4g
- Carbohydrates: 23.5g
- Fiber: 5g
- Protein: 34.5g