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Chinese Chicken Salad

A restaurant-quality Chinese chicken salad with crispy cabbage, tender chicken, crunchy toppings, and a perfectly balanced sesame ginger dressing. Quick, fresh, and endlessly customizable.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or 2 cups shredded rotisserie chicken
  • 1/2 head napa cabbage thinly sliced (about 6 cups)
  • 1/2 head green cabbage thinly sliced (about 4 cups)
  • 2 large carrots julienned or shredded
  • 1 red bell pepper thinly sliced
  • 4 green onions thinly sliced
  • 1/2 cup cilantro chopped
  • 1/3 cup sliced almonds toasted
  • 1 cup chow mein noodles or fried wonton strips for topping
  • 1/4 cup toasted sesame seeds for garnish
  • 1/3 cup neutral oil such as avocado or grapeseed
  • 1/4 cup rice vinegar unseasoned
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp toasted sesame oil
  • 2 tbsp honey or maple syrup
  • 1 tbsp fresh ginger finely grated
  • 1 clove garlic finely grated
  • 1 tsp sriracha or chili garlic sauce optional, for heat

Equipment

  • Large mixing bowl
  • Chef's knife and cutting board
  • Small bowl or jar for dressing
  • Whisk
  • Box grater or julienne peeler

Method
 

  1. If cooking chicken, season breasts with salt and pepper. Poach in simmering water for 12-15 minutes until cooked through (165°F internal temperature). Let cool, then shred with two forks. Alternatively, shred pre-cooked rotisserie chicken.
  2. In a large salad bowl, combine the thinly sliced napa cabbage, green cabbage, julienned carrots, sliced bell pepper, and most of the green onions and cilantro. Toss gently to mix. Trust me, using your hands here helps distribute everything evenly without bruising the delicate cabbage.
  3. Make the dressing by whisking together the neutral oil, rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, grated garlic, and sriracha (if using) in a small bowl or jar. Tip from me: The key to a smooth, emulsified dressing is to whisk vigorously for a full 30 seconds or shake the jar until well combined.
  4. Add the shredded chicken to the bowl of vegetables. Pour about 3/4 of the dressing over the salad and toss thoroughly to coat every strand. Believe me, dressing the salad before adding the crunchy toppings prevents sogginess and ensures maximum crispness in every bite.
  5. Just before serving, top the salad with the toasted almonds, chow mein noodles, remaining green onions and cilantro, and a generous sprinkle of sesame seeds. Drizzle with the remaining dressing if desired. Serve immediately and enjoy the perfect crunch.

Notes

Chef's Tips:
• For the crispiest salad, add the crunchy noodles and almonds right before serving.
• A common mistake is overdressing. Start with 3/4 of the dressing, toss, then add more if needed.
• Serve in a shallow bowl to showcase all the colorful layers and textures.
Food Safety:
• Ensure cooked chicken reaches an internal temperature of 165°F and is cooled before adding to salad.
• Store dressed salad separately from dry toppings if preparing ahead.