Description
A vibrant and crunchy Chinese Chicken Salad featuring shredded chicken, Napa and red cabbage, fresh vegetables, and a flavorful sesame-ginger dressing. Perfect for a quick, healthy meal with an Asian-inspired twist.
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
- Combine Salad Ingredients: In a large bowl, mix the shredded chicken breast with Napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, cilantro, and toasted sliced almonds. Toss gently to distribute all ingredients evenly.
- Add Wonton Strips: If using crispy wonton strips, sprinkle them over the top of the salad to add extra crunch and texture.
- Prepare Dressing: In a separate 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 you prefer some heat. Make sure the dressing is well combined.
- Dress the Salad: Pour the dressing over the salad just before serving. Toss thoroughly to coat all the salad ingredients evenly with the flavorful dressing.
- Serve Immediately: Serve the salad fresh and enjoy its crisp textures and balanced flavors. This salad is best enjoyed immediately for optimal freshness and crunch.
Notes
- For a vegan version, substitute the chicken breast with a plant-based protein and use maple syrup instead of honey.
- To make the salad gluten-free, use tamari instead of soy sauce and omit crispy wonton strips or use a gluten-free alternative.
- To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Adjust the amount of sriracha or chili paste based on your preferred spice level.
- This salad can be prepared a few hours in advance but keep the dressing separate until ready to serve to maintain crunchiness.
