Name: Mandarin Almond Chicken Noodle Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 70g uncooked gluten-free ramen noodles (check out Lotus Foods – they’re my fave!) or 2x7oz bags shirataki noodles, rinsed and drained (I use these ones from Thrive Market), or zucchini noodles made with a spiralizer; 200g grilled, roasted or baked chicken, shredded or diced; 2 cups each finely shredded napa cabbage and purple cabbage; 1 carrot, grated or shredded; 2 cups very thinly sliced cucumber; 2/3 cup mandarin orange segments, rinsed and drained; 1/2 cup shelled defrosted edamame; 1/4 cup almonds (raw or toasted, whole or slivered – your choice!); 1 tsp sesame seeds; 1 clove minced garlic; 2 tsp minced or pureed fresh ginger; 1/4 cup low sodium tamari or coconut aminos; 3 tbsp avocado oil (or extra virgin olive oil, if you prefer); 2 tbsp rice vinegar; 1 tbsp honey (see recipe notes); 2 tsp toasted sesame oil

Description

Get ready for a whole lot of crunch and Asian-inspired flavour! This sweet and savoury Mandarin Almond Chicken Noodle Salad is gluten free, dairy free, and full of filling fiber and protein. Paleo + Whole30 options included!

Ingredients

Scale

70g uncooked gluten-free ramen noodles (check out Lotus Foods – they’re my fave!) or 2x7oz bags shirataki noodles, rinsed and drained (I use these ones from Thrive Market), or zucchini noodles made with a spiralizer
200g grilled, roasted or baked chicken, shredded or diced
2 cups each finely shredded napa cabbage and purple cabbage
1 carrot, grated or shredded
2 cups very thinly sliced cucumber
2/3 cup mandarin orange segments, rinsed and drained
1/2 cup shelled defrosted edamame
1/4 cup almonds (raw or toasted, whole or slivered – your choice!)
1 tsp sesame seeds

For the dressing (makes about 2/3 cup):

1 clove minced garlic
2 tsp minced or pureed fresh ginger
1/4 cup low sodium tamari or coconut aminos
3 tbsp avocado oil (or extra virgin olive oil, if you prefer)
2 tbsp rice vinegar
1 tbsp honey (see recipe notes)
2 tsp toasted sesame oil

Instructions

Cook the ramen noodles according to package directions, then drain well. If using shirataki noodles, rinse and drain well.
Chop or shred the chicken and all remaining ingredients as listed above. In a large bowl, toss them all together.
In a small jar, shake up all ingredients for the dressing.
Pour about half of the dressing over the salad and toss well to coat. Depending on your preference, you can add more of the dressing and mix again, or serve the remainder on the side of each serving.
Divide the salad between two bowls and serve.

Notes

For a Whole30 compliant version, replace noodles with zucchini noodles, omit edamame and honey, and use coconut aminos in the dressing.

For a paleo version, use shirataki noodles and omit edamame.

If you prefer to replace the honey with a lower GI sweetener such as stevia or monkfruit, feel free to do so. Its main function is to add sweetness, and it won’t affect the consistency of the dressing much.

Prep Time: 15 mins
Cook Time: 0 mins
Category: salad
Method: stovetop
Cuisine: Asian

Keywords: chicken salad, Asian, lunch, dinner, salad, gluten free recipes, dairy free, high protein, low sugar, Chinese