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Chinese Chicken Salad Recipe

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A refreshing and vibrant Chinese Chicken Salad featuring shredded napa and red cabbage, tender cooked chicken, crisp vegetables, and a flavorful homemade dressing of rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger. This easy-to-make, light salad combines crunchy textures with savory and sweet flavors for a perfect quick meal or side dish.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Dressing

  • ¼ cup rice vinegar
  • ¼ cup low sodium soy sauce
  • ¼ cup extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons honey
  • 1 ½ tablespoons finely minced fresh ginger
  • 2 cloves garlic, minced

Salad

  • 5 cups shredded napa cabbage (or green cabbage or romaine lettuce)
  • 2 cups shredded red cabbage
  • 2 ½ cups shredded cooked chicken
  • 1 red bell pepper, thinly sliced
  • 1 cup julienne-cut or shredded carrots
  • ⅔ cup sliced almonds (or dry roasted peanuts or cashews)
  • 4 green onions, chopped
  • ½ cup chopped fresh cilantro

Instructions

  1. Make dressing: Combine rice vinegar, low sodium soy sauce, extra virgin olive oil, toasted sesame oil, honey, finely minced fresh ginger, and minced garlic in a medium bowl or liquid measuring cup. Whisk thoroughly until all ingredients are well incorporated to create a balanced, flavorful dressing. Set the dressing aside to allow the flavors to meld.
  2. Prepare salad base: In a large bowl, mix together the shredded napa cabbage, shredded red cabbage, shredded cooked chicken, thinly sliced red bell pepper, julienne-cut carrots, sliced almonds, chopped green onions, and chopped fresh cilantro. Toss gently to combine all ingredients evenly.
  3. Toss salad with dressing: Gradually pour the dressing over the salad mixture a little at a time, tossing continuously to ensure everything is coated evenly. Adjust the amount of dressing to your preference to achieve the desired balance of flavor without making the salad soggy.
  4. Serve immediately: Once the salad is dressed to your liking, serve it immediately to maintain the crispness of the vegetables and freshness of the ingredients. This salad makes a perfect light lunch or a side dish for an Asian-inspired meal.

Notes

  • For added protein, grilled chicken breast can be used instead of shredded cooked chicken.
  • Substitute nuts with your preferred variety such as cashews or peanuts for different flavor and texture.
  • To make this salad vegetarian, omit the chicken or replace it with tofu.
  • The salad is best served fresh but can be stored in the fridge for up to 1 day; toss again before serving.
  • If you prefer a spicy kick, add a small amount of chili flakes or Sriracha to the dressing.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Chinese
  • Diet: Low Fat

Find it online: https://monicarecipes.com/chinese-chicken-salad-recipe/