Dinner, Gluten Free, Grain Free, Lunch, Paleo, Recipes, Salads

Chicken Hack Salad with Satay Dressing

8 April

I love those cold & crunchy Chinese chicken salads that you can find on a lot of restaurant menus but I rarely can order them due to soy, gluten and lurking sugars in the salads. I decided to make my own version that checks off all of my flavor and texture boxes but it’s made with cleaner ingredients. this chicken hack salad with satay dressing is the perfect spring salad and just happens to be gluten-free, grain-free, soy-free and refined-sugar free.

chicken hack salad inspiration:

to recreate a version of chinese chicken salad, I started making some swaps for traditional ingredients. Instead of a sugar-laden dressing, I made a rich and flavor-packed satay dressing bursting with fresh herbs. simple leftover roasted chicken or rotisserie chicken are simply diced or pulled and layered with crisp greens- julienned lacinto kale and purple cabbage. the texture of Wonton crisps are emulated by grain-free tortilla strips, fried in avocado oil. finally, I add in some of my favorite toppings to pack in tons of flavor, sweetness, creaminess, spice and texture.

chicken hack salad ingredients:

here is the ingredient line up. you can really use what you have in your fridge although I definitely recommend using more fibrous and dense greens over delicate greens so they hold up with all of the heavy toppings in the salad.

lacinto kale: I love the emerald green and fibrous lacinto kale, also known as dinosaur kale, for this salad.
purple cabbage: in-season purple cabbage adds great texture, fiber and color to the salad.
sliced radishes: in-season radishes add the perfect crunch, color and light bite of spice.
fresh mango: essential for added freshness and sweetness. you could also add pineapple if you don’t have mango.
fresh avocado: a creamy and earthy addition to round out the crunchy components.
nuts/seeds: I love pumpkin and sunflower seeds in this preparation but you could also add toasted cashews and/or almonds.
fresno chiles: if you love spice, this is a great addition.
fried tortilla strips: I fry these almond meal tortilla strips in avocado oil for the perfect crunch topping.
leftover chicken: you can use diced or pulled rotisserie chicken or leftover grilled chicken for this recipe.
creamy satay dressing: the perfect creamy, spicy, sweet and herbaceous dressing.

cashew satay dressing:

instead of a peanut or sweet Chile dressing laden with sugar, soy or unhealthy oils like many restaurants contain, I made a satay dressing with cashew butter, coconut aminos, fresh herbs and aromatics, sesame oil, rice wine vinegar and a touch of sriracha. Just add all ingredients in a blender with some filtered water and blend!

serving ideas:

this salad is perfect stand-alone but can also be a showstopper in various entertaining menus.

gals night: serve my Chicken hack salad with satay dressing along with my “candy bar,” date bark.
sunday supper: serve my chicken hack salad with frozen pan-fried or air fried gf potstickers.
couples dinner party: serve my hack salad, (omit the chicken), with paleo teriyaki roasted pork tenderloin and whole30 cauliflower fried-rice.

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Chicken Hack Salad with Satay Dressing

This Chicken Hack Salad with Satay Dressing is a colorful chopped salad full of texture and bright flavor from a Cashew Satay Dressing.

5 from 1 vote

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Course Lunch

Cuisine Chinese

Servings 6

Ingredients

Hack Salad:

4 grain-free almond meal tortillas julienned thinly
¼ cup avocado oil
3 cups purple cabbage julienned thinly
2 cups lacinto kale stems removed, julienned thinly
2 cups shredded or diced rotisserie or roasted chicken breasts
1 cup radishes sliced thinly (about 1 bunch)
1 cup fresh mango diced small
1/2 teaspoon kosher salt
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup fresno chiles sliced thinly (if you like it very spicy!)
½ cup fresh mint leaves
1 large just ripe avocado diced

Cashew Satay Dressing:

½ cup cashew butter
1/3 cup filtered water
1 teaspoon toasted sesame oil
1 Tablespoon rice wine vinegar
1 Tablespoon coconut aminos
1 teaspoon sriracha
½ teaspoon kosher salt
2 Tablespoons honey
one 1 inch knob fresh ginger grated
1 Tablespoon lime zest
1 Tablespoon lime juice
4 fresh basil leaves
8 fresh mint leaves

Instructions

Begin by making the Cashew Satay Dressing. Add all ingredients in a blender and blend until smooth. Chill until ready to serve to thicken up a bit.
Next, fry the tortilla strips. In a large lipped saute pan, add the avocado oil and bring to medium-high heat. Let oil heat 2 minutes then add in tortilla strips- let fry until crispy, stirring occasionally, 3-4 minutes. Set aside to a paper-towel lined plate with a slotted spoon.
Next, chop your veggies and julienne the cabbage and kale.
In a large bowl, toss together the kale, cabbage, chicken, radishes, mango, salt, seeds and chiles, (if you like it spicy). Toss with desired amount of dressing, (I used most of mine).
Fold in avocado and transfer salad to a large bowl. Top with a heaping mound of the fried tortilla strips and the fresh mint leaves. Serve immediately.