Description
This vibrant and refreshing Chinese Chicken Salad features a crisp medley of Napa and red cabbage, shredded chicken, colorful bell peppers, and toasted almonds, all tossed in a flavorful sesame-soy dressing with a hint of ginger and garlic. Perfect as a quick lunch or a light dinner, this salad offers a delightful balance of textures and bold Asian-inspired flavors.
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, thinly sliced red bell pepper, green onions, and chopped fresh cilantro. Toss gently to mix the ingredients evenly without bruising the vegetables.
- Add the protein and crunchy elements: Incorporate the cooked, shredded chicken breast into the vegetable mixture. Then, add toasted sliced almonds and crispy wonton strips if you are using them. Carefully toss everything together so that the salad is evenly distributed.
- Make the dressing: In a small bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and sriracha or chili paste if using. Whisk until the dressing is smooth and well combined. Taste and adjust seasoning as needed.
- Toss the salad with dressing: Drizzle the prepared dressing over the salad. Toss thoroughly but gently to coat all the ingredients evenly with the dressing, ensuring every bite is flavorful.
- Serve or chill: Serve the salad immediately for the freshest texture, or refrigerate for up to 4 hours to allow the flavors to meld and intensify. Give the salad a quick toss before serving if chilled.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Maple syrup can be used as a vegan alternative to honey.
- To toast almonds, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned.
- If you prefer less spice, omit the sriracha or chili paste.
- Crispy wonton strips add extra texture but can be omitted for a gluten-free or lighter option.
- Refrigerating the salad helps the flavors meld but may soften crispy elements, so add them freshly if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for toasting almonds and cooking chicken if needed)
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
