Description
A bright, crunchy, and savory Chinese chicken salad featuring crisp cabbage, tender chicken, toasted nuts, and a tangy sesame-soy dressing.
Ingredients
Scale
- 300 g (10.5 oz) green cabbage, thinly sliced
- 150 g (5 oz) red cabbage, thinly sliced
- 120 g (4 oz) carrots, julienned or shredded
- 3 scallions, thinly sliced
- 20 g (1/2 cup) fresh cilantro leaves, roughly chopped
- 450 g (1 lb) cooked chicken breast or thigh, shredded
- 50 g (1/2 cup) roasted almonds, sliced or slivered
- 50 g (1 cup) crispy chow mein noodles or fried wonton strips
- 60 ml (1/4 cup) neutral oil (canola or vegetable)
- 30 ml (2 tbsp) toasted sesame oil
- 45 ml (3 tbsp) low-sodium soy sauce
- 45 ml (3 tbsp) rice vinegar
- 15 ml (1 tbsp) honey or maple syrup
- 10 ml (2 tsp) fresh ginger, grated
- 1 small garlic clove, grated (optional)
- 5–10 ml (1–2 tsp) chili crisp or Sriracha (optional)
- 120 g (1 small can) mandarin segments, drained (optional)
- 15 g (1 tbsp) sesame seeds, toasted (optional)
Instructions
- Prepare the chicken by poaching it in simmering water or using rotisserie chicken.
- Cut and toss the vegetables in a large bowl.
- Make the dressing by combining all dressing ingredients in a jar and shake until emulsified.
- Toast the nuts and seeds in a skillet until fragrant.
- Assemble the salad by adding chicken and dressing, and toss gently.
- Serve immediately, garnishing with crispy toppings and extra sesame seeds.
Notes
Avoid overdressing to keep cabbage crisp; use rotisserie chicken for speed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg