One of my priorities in every meal is to ensure that I have a protein source that hits anywhere between 25-35 grams, and a fiber source -aiming for at least 8 grams. This Orange Almond Chicken Salad does that.
I asked in our Move Daily Hustle public Facebook group the other day if people liked fruit on their salad or not. 73% said yes and 14% said not a chance!
This recipe is for the 73%!
The crunch from the cabbage, the creaminess from the avocado and then the sweetness of the juicy orange makes this dish so good. If you wanted it to last in the fridge a few days, my suggestion would be to leave out the avocado, and add it in as you eat it. No one likes mushy brown avocado the next day.
This recipe also has edamame beans in it. This is a great tip to bump up protein and fiber in a meal. 1/3 cup adds 6-7 grams of protein and almost 3 grams of fiber. You can also now buy them shelled, so they are super easy to add to any dish to bump up protien and fiber intake.
I made chicken to go alongside this salad, but salmon, tuna, or tofu would also be delicious.
If you are trying to prioritize protein and fiber in your diet and need more ideas, be sure to download our free Protein & Fiber Guide! In it you’ll find meal ideas, along with individual foods that are high in protein and fiber.
Orange Almond Chicken Salad
Ingredients
- 4 cup green cabbage, shredded
- 1 large orange, cut into segments
- 3/4 cup green onions, diced
- 1/2 cup cilantro, chopped
- 1 avocado, cut into small chunks
- 1 cup shelled edamame beans
- 2 large cooked chicken breasts, chopped You can use pre-cooked Rotisserie chicken, or season with 1 tsp each: salt, pepper, garlic powder, onion powder. Panfry until cooked through. Cool before adding to salad.
- 1/4 cup almonds, slivered or chopped
Dressing
- 1/4 cup olive oil
- 1/8 cup sesame oil
- 1/8 cup pure maple syrup
- 1/4 cup low sodium soy sauce
- 2 tbsp grated ginger
- 2 tbsp rice vinegar
- zest of an orange
- 1 tbsp fresh orange juice
Instructions
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In a large bowl add shredded cabbage, orange segments, avocado, cilantro, green onions, edamame beans.
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Chop up pre-cooked chicken, or season and panfry your chicken until brown. Cool before adding to the salad.
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Toast the almonds in a pan over medium heat until lightly brown. Keep an eye on these so they don't burn!
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Add all of the dressing ingredients to a jar or magic bullet and shake or blend.
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Pour dressing over salad, add chicken and toasted almonds.
