Posts tagged chinese
Chinese Chicken Salad
Chinese Chicken Salad-Fresh and Balanced

When I was a kid, I had a salad that I ordered at Applebee's every time my family went. I felt very grown up and sophisticated ordering from the adult menu, no chicken nuggets for me! I always stated my order proudly and couldn't wait to dive into a bowl of what I thought was a very exotic and adventurous Chinese chicken salad. 

I loved everything about that salad! It was crunchy, bright and a balance of sweet and salty that I couldn't get enough of! When the summer temperatures start to climb, I always get a craving for this cool and crunchy salad. 

Sadly, as an adult I learned that the salad I used to order had as many calories as a cheeseburger. So I set out to create a salad that would take care of my craving, but stay on the light side!

The real secret to this salad is to make your own dressing. A bottled dressing works in a pinch, but take an extra minute to whip out this sweet, salty, spicy and savory dressing! 


Chinese Chicken Salad-Fresh and Balanced

Chinese Chicken Salad

Makes 6 servings


For the Dressing:

  • 1/4 cup rice vinegar
  • 2 cloves minced garlic
  • 1/4 teaspoon ground ginger 
  • 1 teaspoon Sriracha
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil (caramel brown in color)
  • 1/3 cup olive oil
  • 1 tablespoon toasted sesame seeds


For the Salad:

  • 1 head romaine lettuce, chopped
  • 1 cup broccoli slaw
  • 1 medium red bell pepper, sliced into thin strips
  • 1 cucumber, thinly sliced
  • 1 cup matchstick carrots
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, thinly sliced
  • 6 chicken breasts cooked and chopped into bite sized pieces
  • 1 can (15 oz) mandarin oranges, drained
  • 1/2 cup sunflower seeds 
  • 1 lime, cut into wedges


Whisk together all ingredients for the dressing. Dressing will save in the fridge for 5 days. 

In a large bowl, toss all salad ingredients except lime wedges together. Evenly distribute salad between six plates and drizzle with one tablespoon of dressing. Serve each salad with a wedge of lime to be squeezed over salad before eating. 


Slow Cooker Kung Pao Chicken

It's Friday, and that means I am going to want to treat myself with a guilty dinner tonight! I pretty much always work Friday nights, so once I get off work I make a bee line for the nearest Panda Express. I don't know what it is about the fried rice, spicy kung pao chicken and tender zuchinni but I always get a craving for it on Fridays! 

However, did you know that for one 9.3 oz serving (so basically a little over 1 cup)  of the fried rice it's 520 calories???? And for the kung pao chicken a 6oz serving is 300 calories! YIKESSS!!! I'm down to splurge every once in awhile, but I knew I needed to make a healthier option! 

A few weeks ago, I played around with a few versions of kung pao chicken. The winning recipe is made in the slow cooker so it can sit and cook all evening while I'm at work. Simply whip up some brown rice, sauté some zucchini and BAM! A low calorie version of my favorite Friday night dinner! 

The key to that pretty golden "fried" look on the chicken is to brown the chicken bits in a little cornstarch before adding to the crock pot! 



Slow Cooker Kung Pao Chicken

Makes 4 servings


  • 3 chicken breasts, cut into bite sized pieces
  • 1/4 cup cornstarch
  • 2 tablespoons olive oil
  • 1 garlic clove, minced 
  • 1 tablespoon soy sauce (reduced sodium)
  • 1 cup hoisin sauce
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon red pepper flakes 
  • 1 bunch green onions, sliced 
  • 1 tablespoon toasted sesame seeds
  • Sriracha sauce for serving 
  • Cooked brown rice 
  • Vegetable mix (zucchini, carrots, onions etc..)


Add chicken and cornstarch to a large bowl. Toss to coat the chicken with the cornstarch. Heat oil in a large skillet. Add chicken to the skillet and cook chicken until just golden. Pour the chicken into the slow cooker. Add minced garlic to the slow cooker as well.

In a medium bowl, add soy sauce, hoisin sauce, vinegar, honey, sesame oil and red pepper flakes and whisk until combined. Pour sauce to the slow cooker with the chicken. Stir to coat chicken. Cook on low for 2-3 hours

Sprinkle sesame seeds and green onions on top of the chicken before eating! Add Sriracha to taste. Serve with brown rice, zucchini or any other vegetable mixture you would like!