Go Back

Chinese Chicken Salad

A refreshing and nutritious salad featuring juicy chicken, crunchy vegetables, and a zesty dressing, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chicken, shredded or diced Use leftover grilled chicken or cook fresh.
  • 4 cups napa cabbage, chopped Can substitute with mixed greens.
  • 1 cup carrots, shredded
  • 1 cup bell peppers, sliced Red and yellow work best.
  • ½ cup green onions (scallions), chopped
  • ½ cup cilantro, chopped
  • ½ cup almonds, slivered Can substitute with fried wonton strips.
  • Sesame seeds for garnish
Dressing Ingredients
  • ¼ cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated

Method
 

Preparation
  1. Prepare the Chicken: Season boneless, skinless chicken breasts with salt and pepper, then grill or pan-sear until fully cooked. Allow to cool and slice or shred the chicken.
  2. Chop the Veggies: In a large mixing bowl, toss together the chopped napa cabbage, shredded carrots, sliced bell peppers, and chopped green onions.
  3. Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and fresh ginger until well combined.
Assembly
  1. Combine Ingredients: Add the diced chicken to the mixing bowl with veggies. Drizzle the dressing over these ingredients and gently toss to combine, ensuring everything is evenly coated.
  2. Serve and Garnish: Top the salad with chopped cilantro, slivered almonds, and a sprinkle of sesame seeds before serving.

Notes

For added flavor, try marinating the chicken in the dressing for at least 30 minutes before cooking. Store leftovers in an airtight container in the refrigerator for 2-3 days, adding the dressing just before serving.