Asian Chicken Salad Gf Recipe

Thinly slice the napa cabbage and romaine. Place in a large mixing bowl. Julienne or shred the carrot and add to the bowl. Peel and segment the orange over a small bowl to catch any juices; reserve the juice for the dressing. Remove any seeds and set segments aside. Thinly slice green onions and chop cilantro.

If your chicken is cold, warm briefly in the microwave or shred straight from chilled; if using freshly cooked, shred with two forks into bite-sized pieces. Add shredded chicken to the bowl with the greens and vegetables.

Toast the sliced almonds in a dry skillet over medium heat, shaking the pan, until they are fragrant and lightly golden, 2–3 minutes. Remove from heat and transfer to a small plate to stop cooking.

For crispy tortilla strips: stack the gluten-free corn tortillas, cut into thin strips or tear into bite-sized pieces. Heat 1 tbs neutral oil in a skillet over medium-high heat, add the tortilla strips in a single layer, and fry until blistered and crisp, about 1–2 minutes per side. Remove to paper towel and season lightly with a pinch of salt. Alternatively, bake strips at 375°F (190°C) for 8–10 minutes until crisp.

In a small bowl or jar combine the tamari (or coconut aminos), rice vinegar, reserved fresh orange juice, grated ginger, honey or maple syrup, toasted sesame oil, neutral oil, and lime juice.

Add crushed red pepper flakes, salt, and black pepper. Whisk vigorously or shake in a jar until well emulsified. Taste and adjust seasoning—add a touch more honey for sweetness, more tamari for saltiness, or a splash more rice vinegar for brightness. The dressing should be tangy-sweet with a pronounced ginger note.

Pour about 3–4 tablespoons of the vinaigrette over the salad mixture (start light; you can add more), and toss gently to combine so the shredded chicken and vegetables are evenly coated.

Fold in the orange segments, toasted almonds, and about half of the crispy tortilla strips so some remain for topping. Taste and add more dressing if needed. Adjust salt and pepper to taste.

Transfer the salad to serving plates or a large platter. Sprinkle the reserved tortilla strips, toasted sesame seeds, and extra cilantro over the top for garnish. Scatter green onion slices across servings.

Serve immediately so the tortilla strips remain crisp. Leftover dressing can be stored refrigerated in an airtight container for up to 4 days; store components separately to maintain texture.