Chinese Chicken Salad
If you’re looking for a salad that’s light, crunchy, and bursting with flavor, Chinese Chicken Salad is the perfect choice! This dish is a beautiful mix of shredded chicken, crisp vegetables, and a tangy sesame dressing that ties everything together.
Equipment
- Cutting Board and Sharp Knife
- Mixing Bowls
- Whisk or fork
- Measuring cups and spoons
- Tongs or salad servers
- Skillet (optional)
Ingredients
For the Salad
- 2 cups shredded cooked chicken rotisserie chicken works great!
- 4 cups shredded Napa or green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ cup sliced almonds toasted
- ¼ cup chopped green onions
- ¼ cup sesame seeds
- 1 cup crispy wonton strips optional
For the Dressing
- ¼ cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp honey or maple syrup for a refined sugar-free option
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- 1 tsp sriracha optional for a little heat
Instructions
Step 1: Prepare the Ingredients (10 minutes)
- Shred the cooked chicken into bite-sized pieces and set aside. If using rotisserie chicken, remove the skin for a lighter option.
- Thinly slice the green and purple cabbage, shred the carrots, and chop the green onions. A sharp knife or a mandoline slicer makes this much faster!
- Toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally until golden brown. Set aside to cool.
- Pro Tip: Toasting the almonds enhances their nutty flavor and adds an extra crunch to the salad!
Step 2: Make the Dressing (5 minutes)
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, olive oil, lime juice, grated ginger, minced garlic, and sriracha (if using).
- Whisk until smooth and well combined. The dressing should be slightly thick but pourable.
- Pro Tip: If the dressing separates, just give it another whisk before using. The oils and vinegar will naturally settle over time.
Step 3: Assemble the Salad (5 minutes)
- In a large mixing bowl, combine the shredded chicken, cabbage, carrots, green onions, and toasted almonds.
- Drizzle the dressing over the salad and toss well to coat everything evenly.
- Sprinkle sesame seeds and crispy wonton strips (if using) on top for extra crunch.
- I like to let the salad sit for about 5 minutes before serving—this helps the flavors meld together beautifully!
Step 4: Serve and Enjoy!
- Serve immediately for the freshest texture, or chill in the fridge for up to 2 hours if you like a slightly marinated flavor.
- Pair it with a bowl of soup or some steamed rice for a more filling meal.
- Pro Tip: Leftovers stay fresh for up to 2 days in an airtight container, but if you’re meal prepping, store the dressing separately to keep the veggies crisp.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 350-400 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
- Fiber: 5g
- Sugar: 8g
- Sodium: 600mg (varies based on soy sauce used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.