Chinese Chicken Salad Recipe

The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions and chicken, finished with sesame seeds, this is terrific for packed lunches as it keeps well for days!

Chinese Chicken Salad

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don’t skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Prep: 15min

Total: 15min

Yield: 2

Serving Size: 320 g

Nutrition Facts: servingSize 320 g, calories 412 kcal, Carbohydrate 17.3 g

Ingredients:

• 2 tbsp light soy sauce ((Note 1))
• 3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
• 1 tbsp sesame oil (toasted)
• 2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
• 1 tsp sugar
• 1 1/2 tsp fresh ginger (, grated or very finely chopped)
• 1 garlic clove (, minced)
• 1/2 tsp black pepper
• 4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
• 1 1/2 cups red cabbage (, finely shredded)
• 1 cup carrot (, finely julienned (see video))
• 2 cups chicken (, shredded)
• 1/2 cup shallots / scallions (, finely sliced on the diagonal)
• 1/2 to 1 cup crunchy noodles ((I use Chang’s) (Note 3))
• 1 – 2 tsp sesame seeds

Instruction:

1. Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
2. Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
3. Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Chinese Chicken Salad

Instead of using the “kitchen sink” approach, this crunchy, colorful Chinese Chicken Salad has a carefully-curated selection of vegetables and toppings. The dressing is delicious and doubles as a marinade and dipping sauce, too.

Prep: 10min

Total: 15min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 410 kcal, servingSize 1 serving, Carbohydrate 39 g, Protein 32 g, Fat 14 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 70 mg, Sodium 770 mg, Fiber 4 g, Sugar 6 g, unSaturated Fat 10 g

Ingredients:

• 1/3 cup rice vinegar ((see note 1))
• 1/4 cup hoisin sauce ((see note 2))
• 2 tablespoons canola oil ((see note 3))
• 1 1/2 tablespoons soy sauce
• 1 tablespoon fresh ginger (grated (see note 4))
• 1/2 teaspoon toasted sesame oil
• 4 cups cooked chicken (shredded or diced (see note 5))
• 1 pound napa cabbage (cored and finely shredded (about 4 cups, see note 6))
• 2 cups red cabbage (cored and finely shredded)
• 1 cup shredded carrots
• 1 bunch scallions (thinly sliced)
• 1/4 cup fresh cilantro (minced (see note 7))
• 1 cup chow mein noodles
• 2 tablespoons sesame seeds (for garnish, optional)

Instruction:

1. To make the dressing, in a small bowl, whisk together oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Allow flavors to blend at room temperature while preparing the rest of the salad.
2. In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle with chow mein noodles and sesame seeds.

Chinese Chicken Salad

Prep: 0 20min0

Total: 0 34min0

Yield: 4 servings

Nutrition Facts: calories 415 calorie, Fat 14 grams, Saturated Fat 1.5 grams, Cholesterol 66 milligrams, Sodium 930 milligrams, Carbohydrate 41 grams, Fiber 9 grams, Protein 32 grams, Sugar 25 grams

Ingredients:

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Instruction:

1. Preheat oven to 350 degrees F.
2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
3. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Chinese-Style Chicken Salad with Sesame Ginger Dressing

Make a restaurant-quality Chinese chicken salad at home with this easy recipe featuring crisp veggies and tender chicken tossed in a delicious sesame-ginger dressing.

Yield: 4

Nutrition Facts: servingSize , calories 608, Fat 48 g, Carbohydrate 28 g, Protein 19 g, Saturated Fat 9 g, unSaturated Fat , Sugar 19 g, Fiber 4 g, Sodium 989 mg, Cholesterol 53 mg

Ingredients:

• ⅓ cup unseasoned rice vinegar
• ¼ cup soy sauce
• 3½ tablespoons honey
• ¼ cup Asian/toasted sesame oil
• ⅓ cup peanut or vegetable oil
• 3 cloves garlic, peeled and roughly chopped
• 1½ inch square piece fresh ginger, peeled and roughly chopped (see note)
• 4 cups chopped Napa cabbage
• 4 cups chopped romaine (or substitute more Napa cabbage)
• 1 red bell pepper, thinly sliced
• 2 scallions, white and green parts, thinly sliced
• ½ cup grated carrots, from 2 carrots
• ¼ cup chopped fresh cilantro
• ⅓ cup salted cashews or peanuts
• 2 cups cooked, shredded chicken

Instruction:

1. Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth.
2. Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately.
3. Note: For easy guidance on how to peel, grate, and chop fresh ginger, click here.

Chinese Chicken Salad