Description
A vibrant and crunchy Chinese Chicken Salad featuring shredded chicken breast, fresh napa and red cabbage, romaine lettuce, colorful vegetables, toasted almonds, and crispy chow mein noodles, all tossed in a tangy and flavorful sesame-ginger dressing. This salad is a perfect light meal or side dish with a delightful Asian-inspired twist.
Ingredients
Scale
Salad Ingredients
- 4 cups cooked chicken breast, shredded
- 6 cups napa cabbage, shredded
- 2 cups romaine lettuce, chopped
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1/2 cup cilantro leaves
- 1/2 cup sliced almonds, toasted
- 1 cup crispy chow mein noodles
Dressing Ingredients
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables and Chicken: In a large mixing bowl, combine the shredded napa cabbage, chopped romaine lettuce, shredded red cabbage, julienned carrots, thinly sliced red bell pepper, chopped green onions, and cilantro leaves. Add the shredded cooked chicken breast and toss gently to mix all ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, vegetable oil, honey, fresh lime juice, grated ginger, minced garlic, sriracha if using, and salt and black pepper to taste until the dressing is smooth and well blended.
- Toss the Salad: Pour the prepared dressing over the salad mixture and toss thoroughly until every ingredient is coated evenly with the dressing.
- Add Crunchy Toppings: Just before serving, sprinkle the toasted sliced almonds and crispy chow mein noodles over the salad to maintain their crunchiness.
Notes
- For a lighter option, use grilled chicken breast instead of cooked shredded chicken.
- This salad is best served fresh to retain crisp textures.
- The dressing can be prepared up to 3 days ahead and stored refrigerated to enhance flavor.
- For a gluten-free version, substitute soy sauce with tamari.
- If you prefer a spicier salad, adjust the sriracha quantity to your taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 11 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
