Description
A vibrant and refreshing Chinese Chicken Salad combining crunchy Napa and red cabbage, shredded chicken, and a tangy sesame-ginger dressing. This quick and easy salad is perfect for a light lunch or dinner and is packed with colorful vegetables and flavorful toppings like toasted almonds and crispy wonton strips.
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, red bell pepper, green onions, and fresh cilantro. Toss gently to mix all the vegetables evenly.
- Add Protein and Crunch: Add the cooked, shredded chicken breast along with the toasted sliced almonds and optional crispy wonton strips to the vegetable mixture. Stir carefully to distribute ingredients without breaking the chicken.
- Make the Dressing: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, and optional sriracha or chili paste until the dressing is smooth and well combined. Taste and adjust seasoning if necessary.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad mixture, then toss gently but thoroughly to ensure every bite is coated in the flavorful dressing.
- Serve or Chill: Serve the salad immediately for the freshest crunch, or refrigerate for up to 4 hours to let the flavors meld and deepen. Serve chilled or at room temperature.
Notes
- For a gluten-free version, substitute soy sauce with tamari and omit crispy wonton strips or use gluten-free options.
- To make the dressing vegan, use maple syrup instead of honey.
- To add more protein, consider adding boiled eggs or edamame beans.
- To enhance crunch, lightly toast the almonds before adding.
- You can prepare the dressing ahead of time and store it in the refrigerator for up to 3 days.
