Crunchy Chinese Chicken Broccoli Salad
Serves: 12 servings
  • ½ cup olive oil or avocado oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 teaspoon Chinese five spice blend
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1 - 12 oz. package broccoli slaw
  • ¾ cup dried cranberries
  • 1 (small) bunch scallions, chopped (white and light green parts)
  • 1 red bell pepper, chopped (1/4-inch dice)
  • ¾ cup thinly sliced, toasted almonds
  • 1 pound cooked, shredded chicken (see notes)
  • 16 gluten-free plain or sesame rice crackers, roughly broken up into ½ inch pieces
  1. In a large bowl whisk together the oil, rice wine vinegar, sesame oil, honey, Chinese five spice blend, salt, and pepper.
  2. Add the broccoli slaw, dried cranberries, scallions, red bell pepper, toasted almonds, and chicken. Combine all the ingredients thoroughly.
  3. Add broken crackers just prior to serving.
Notes: To yield 1 pound of cooked chicken meat, brush two bone-in, skin on, chicken breasts with 1 teaspoon of olive oil and sprinkle with salt and pepper. Roast at 350 degrees on the bottom rack of the oven for 40-45 minutes. Once the chicken is cool enough to handle, remove the skin and bones and cut or shred the meat into bite size pieces.
Recipe by Queen of My Kitchen at