Description
This vibrant Chinese Chicken Salad combines crunchy Napa and red cabbage with tender shredded chicken, crisp vegetables, and toasted almonds, all tossed in a tangy, slightly sweet Asian-inspired dressing. It’s a quick, refreshing, and satisfying recipe perfect for a light lunch or dinner.
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, sliced red bell pepper, green onions, and chopped cilantro. Toss all the vegetables gently to mix evenly.
- Add chicken and toppings: Incorporate the shredded chicken breast, toasted sliced almonds, and crispy wonton strips (if using) into the vegetable mixture. Mix gently to distribute the ingredients.
- Make the dressing: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and sriracha or chili paste if using. Whisk until smooth and well combined, adjusting seasoning as needed.
- Dress the salad: Drizzle the prepared dressing evenly over the salad mixture. Toss everything gently but thoroughly to coat all ingredients with the dressing.
- Serve or chill: Serve the salad immediately for peak freshness and crunch, or refrigerate it for up to 4 hours to allow the flavors to meld and deepen.
Notes
- For a vegan version, substitute honey with maple syrup and use tofu or tempeh instead of chicken.
- Use tamari instead of soy sauce to make the salad gluten-free.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes or toast in a dry skillet over medium heat until golden and fragrant.
- Wonton strips add a pleasant crunch but can be omitted for a lighter salad.
- Adjust the amount of sriracha for desired spice level or omit if sensitive to heat.
