Chinese Chicken Salad

This vibrant Chinese Chicken Salad features crisp cabbage, crunchy almonds, and succulent chicken, all drizzled with a zesty dressing, making it a quick and delightful dish for any meal.

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Prep Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

Salad Ingredients

2 cups cooked chicken breast (shredded or chopped) succulent and satisfying, it’s the star of the show!
4 cups shredded cabbage (green or napa) crispy and refreshing, providing a wonderful crunch.
1 cup shredded carrots their natural sweetness balances the dish perfectly.
1/2 cup sliced green onions adding a slight sharpness that invigorates the salad.
1/2 cup toasted slivered almonds for that irresistible crunch and nutty flavor.
1/2 cup crispy chow mein noodles expect a delightful crunch that contrasts beautifully with the veggies.

Dressing Ingredients

1/4 cup soy sauce salty, savory goodness that ties all the flavors together.
2 tbsp rice vinegar a tang that will wake up your taste buds.
2 tbsp honey adding a touch of sweetness that’ll make you come back for more.
1 tbsp sesame oil rich and fragrant, deepening the flavor.
1 tbsp vegetable oil for easy dressing without any overpowering flavors.
1 tsp grated ginger a zesty note that’ll leave you wanting more.
1 clove garlic (minced) savory and aromatic, it enhances the dish in every way.
1/2 tsp sesame seeds a final touch of crunch and visual appeal.

Method

Preparation

In a large bowl, combine the cooked chicken, shredded cabbage, shredded carrots, sliced green onions, toasted slivered almonds, and crispy chow mein noodles.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, vegetable oil, grated ginger, and minced garlic until well combined.
Pour the dressing over the salad mixture and toss well to coat all ingredients evenly.
Serve immediately or chill for 30 minutes to let the flavors meld beautifully together.

Notes

Store any leftover salad in an airtight container in the fridge for up to three days. Keep the dressing separate until you’re ready to enjoy the leftovers to retain the salad’s crisp texture.