skinny chinese chicken salad with citrus soy sauce 2sp

When I was a teenager my mom and I would go to the mall a lot. On special days we would go to Cheesecake Factory. Their menu is like a chapter book. I would often choose their Chinese chicken salad and it was topped with a completely RIDICULOUS amount of fried noodles. For some reason when I saw the fresh satsuma mandarins at my grocery co-op yesterday, I HAD TO HAVE THIS. Like a pregnant lady type of NEED.

So I just threw some stuff in a jar and whizzed it quick with my favorite salad dressing tool, my immersion blender. I cannot stress how useful this damn thing is enough. I use mine almost every day. Salad dressings, Mayo, smoothies, puréed soups or sauces, banana nice cream... so many options. And the clean up is so quick.

If you do not have an immersion blender, make the dressing in a regular blender. Then IMMEDIATELY go and buy an immersion blender like THIS ONE

I digress. The salad was killer. I used chicken here but I think this would be great with shrimp or tofu or even no protein at all. The dressing is so light and tangy and flavorful. Love it.

So I’ve been getting questions on how to replace the monkfruit sweetener that I’ve been using in a lot of my recipes. Obviously you could use sugar or honey or even maple syrup, but for those of us on WW, that would up the points significantly.

I’ve heard great things about powdered stevia, swerve sweetener, but I have not tried them. I really love the LaKanto Monkfruit Sweetener and it is available on amazon HERE

To make this recipe less intensive, I am suggesting to use a bagged coleslaw mix. In the photo, I did not. I used a mix of red cabbage, Napa cabbage, and rainbow carrot ribbons. I just think that the coleslaw mix would make this a lot less prep work.

Makes 4-6 servings
2sp per serving


1 small head romaine lettuce, chopped
2 scallions sliced thin
3 mandarin oranges, peeled and segmented
1 bag coleslaw mix
1/4 cup almonds, chopped
1 bell pepper sliced very thin
1/2 cucumber, peeled and sliced thin


1/2# skinless boneless chicken breast
1tsp sesame oil
2T soy sauce

Put the chicken, soy and sesame oil in a baking dish and make sure all sides of the chicken are covered with the seasonings. Bake at 350 20-30mins until chicken in cooked through. Cool slightly and slice thinly.


1/4 cup orange juice
1/4 cup white vinegar 
1/2 lime, juiced
1/4 cup monkfruit sweetener
1/2 tsp salt
2T soy sauce
1tsp sesame oil
1tsp sriracha 
1 clove garlic
1tsp grated ginger
2T chopped cilantro

2tsp grape seed oil

Blend well and keep in a sealed container for up to 5 days

This salad keeps really nicely undressed.

happy salading!


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