Chinese food is rated as one of the most popular international cuisines as it is easy to prepare, healthy and yummy! Chinese cooking has distinctive qualities that consist of fresh fruit and vegetables, fish, poultry and pork.
The Chinese cuisine is not all about battered and deep fried dim-sims, it is a combination of colourful vegetables mixed with exquisite sauces and marinated meat.
If you are looking for a quick, nutritious and easy meal to prepare, here’s a healthy Chinese Chicken Salad recipe that you can try out.
This recipe is great for mums who are looking to lose baby weight as it contains the protein and vegetables that you need for an optimum weight loss meal.
You can also prepare this meal for your family members as the exotic taste of this oriental salad is sure to satisfy everyone’s taste palettes.
You can always slightly alter the recipe to make the dish lower in calories and sodium. For example, you can choose not to include canola oil into your salad or you can reduce the amount of low-sodium soy sauce to suit your family’s taste.
Alternatively, you can always increase the amount of vegetables in the salad or even replace it with one of your favourite vegetables.
Now, here is the recipe for this mouth-watering and tantalising Chinese Chicken Salad. Enjoy!

  • 4 tablespoons low-sodium soy sauce, divided (can be reduced according to taste)
  • 2 teaspoons sesame oil
  • 1 pound skinless, boneless chicken breasts
  • ½ head nappa cabbage, thinly shredded (about 6 cups)
  • ¼ head red cabbage, shredded (about 2 cups)
  • 1 large carrot, shredded (about 2 cups)
  • 3 scallions, trimmed and thinly sliced, greens included (about ½ cup)
  • 8-ounce of sliced water chestnuts
  • 1 (11-ounce) can of Mandarin oranges
  • 1/3 cup rice wine vinegar
  • 1 teaspoon minced garlic
  • 2 tablespoons canola oil (optional)
  • 1 ½ teaspoons chilli-garlic sauce or chilli sauce
  • ¼ cup sliced almonds, toasted
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  • Preheat oven to about 177 degrees.
  • Mix together 1 tablespoon of soy sauce and ½ a teaspoon of sesame oil in a small bowl. Then brush and spread it evenly onto chicken breasts.
  • Arrange the chicken breasts in a baking dish and pop it in the oven for about 13 to 15 minutes, or until juices run clear. Carefully remove the dish from the oven and let the chicken cool for awhile. Cut the chicken into ¼ inch slices.
  • With a large mixing bowl, throw in the Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
  • To make your salad dressing, use a bowl to whisk together 3 tablespoons of soy sauce, vinegar, garlic, ginger, chili sauce, canola oil, and 1 ½ teaspoons of sesame oil. Pour the dressing into salad and toss it till everything is spread out evenly.
  • Divide the salad into portions and top it off with 2 teaspoons of almonds for each serving.

Serves: 4
Calories: 415 (depending on amount of canola oil used)
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