Say hello to this life changing salad! This Chicken + Cabbage salad is filled with all the crunch from homemade crispy cassava “wonton” strips and salted peanuts, so much flavor from the homemade sesame dressing, and tons of nutrient-packed veggies and protein!

I swear I could eat this salad every single day for dinner. It is SO satisfying. I loved making my own homemade gluten free cassava “wonton” strips- you only need 2 ingredients to make them! Just oil and cassava flour tortillas (I love the brand Siete for the tortillas).

If you don’t need this to be gluten free, you can definitely use regular crispy wonton strips from the store!

The dressing for this salad really takes it to the level. It gets its amazing flavor from coconut aminos, fresh squeezed limes, honey, green onion, and sesame oil. It is SO delicious- I would even make this dressing just to have prepped in the refrigerator for other salads throughout the week!

This crunchy chicken and cabbage salad is:

• Gluten free
• Dairy free
• Soy free
• High in protein
• High in fiber, vitamins, and minerals

It’s got everything you would want in a not-boring salad! 🙂

I am so excited to see you guys make this one! Be sure to snap a photo and tag me on Instagram so I can see your remakes! If you could leave a rating and review, too, that means so much to me and other readers! Enjoy! xo

Crunchy Chicken + Cabbage Salad (gluten free)

★★★★★ 5 from 4 reviews

• Author: Mia Swinehart
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4–6s servings 1x
• Category: Lunch, Dinner, Sides

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Description

Gluten free crunchy cabbage and chicken salad with sesame dressing!

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Ingredients

Scale 1x2x3x

For the salad

• 1/2 Nappa cabbage, shredded
• 1 bell pepper, thinly sliced
• 1/3 of a red onion, very thinly sliced
• 1/2 cup dry roasted salted peanuts, roughly chopped
• About 3 cups shredded chicken (I use rotisserie chicken; sub any protein of choice)

For the dressing

• Juice of 2 limes
• 1/4 cup olive oil
• 3 tbsp honey
• 3 tbsp coconut aminos*
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 tsp sesame seeds
• 1/2 tsp fresh ginger, minced 
• Red pepper flakes, to taste
• Handful of diced green onion
• 1/2 tsp salt, more to taste
• 1/4 tsp black pepper

For the cassava “wonton” strips

• 1 package of cassava flour tortillas, sliced into small strips
• Oil of choice, for the pan
• Salt

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Instructions

1. Start by prepping all of your vegetables and chicken. Set veggies aside in a large bowl (keep chicken separate until ready to toss and serve).
2. Next, whisk all dressing ingredients together. Set aside.
3. Make your cassava wonton strips. Cut the tortillas into long thin strips, then cut strips again 2 or 3 times into shorter strips.
4. Heat a large pan over medium heat with oil covering the bottom about 1/8″ deep. Once oil is very hot, add in cassava strips a handful at a time. Use a slotted spoon to spread them out to avoid overlapping. Allow to cook for about a minute, until slightly browned and crispy. Carefully remove with your slotted spoon onto paper towels. Sprinkle with salt. Repeat with remaining strips, and allow to cool before mixing the rest of the salad.
5. Toss vegetables, chicken, and peanuts. Add desired amount of dressing and toss again. Serve with wonton strips and enjoy!

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Notes

*If you sub soy sauce here, be sure to cut back on the salt and note that the dressing will have a less sweet flavor.