Description
A vibrant and crunchy Chinese Chicken Salad featuring shredded chicken, crisp napa and red cabbage, colorful vegetables, and a tangy sesame-soy dressing. This light and refreshing salad combines textures and flavors for a satisfying meal or side dish, perfect for quick lunches or easy dinners.
Ingredients
Scale
Salad
- 2 cups cooked, shredded chicken breast
- 4 cups Napa cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup sliced almonds, toasted
- 1/2 cup crispy wonton strips (optional)
Dressing
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili paste (optional)
Instructions
- Prepare the Vegetables: In a large bowl, combine the Napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, and fresh cilantro. Toss gently to mix all the vegetables evenly.
- Add Protein and Crunch: Add the cooked shredded chicken, toasted sliced almonds, and if desired, crispy wonton strips to the vegetable mixture. Toss lightly to distribute.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha or chili paste if using, until the dressing is smooth and well combined. Taste and adjust seasoning as needed.
- Toss the Salad: Drizzle the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the dressing.
- Serve or Chill: Serve the salad immediately for the freshest taste. Alternatively, refrigerate for up to 4 hours to allow the flavors to meld and develop more depth.
Notes
- Use tamari as a gluten-free alternative to soy sauce.
- Maple syrup can be substituted for honey to make the dressing vegan.
- Optional crispy wonton strips add extra crunch but can be omitted for a lighter salad.
- To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- This salad is best eaten fresh but can be prepared a few hours in advance and chilled.
