Description
A fresh and crunchy Chinese chicken salad with a tangy, sweet, and spicy homemade Asian dressing, perfect for quick lunches or easy dinners.
Ingredients
Scale
- 3 cups cooked shredded chicken (about 450g / 1 lb)
- 4 cups shredded green cabbage (about 300g / 10.5 oz)
- 1 cup shredded red cabbage (about 75g / 2.6 oz)
- 1 cup snap peas, sliced diagonally (about 100g / 3.5 oz)
- 3 green onions, thinly sliced
- 1 medium carrot, julienned or shredded
- ½ cup fresh cilantro, chopped
- 1 cup crunchy chow mein noodles (about 30g / 1 oz)
- 2 tablespoons toasted sesame seeds
- ¼ cup soy sauce (60ml)
- 3 tablespoons rice vinegar (45ml)
- 2 tablespoons toasted sesame oil (30ml)
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha (optional)
- 3 tablespoons vegetable oil (45ml)
Instructions
- Shred the cooked chicken into bite-sized pieces. Thinly slice the green and red cabbage, slice the snap peas diagonally, julienne or shred the carrot, and chop the green onions and cilantro. Toast the sesame seeds in a dry skillet over medium heat for about 2 minutes until fragrant.
- In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, vegetable oil, honey, minced garlic, grated ginger, and sriracha (if using) until the honey dissolves and the dressing is smooth. Adjust seasoning to taste.
- In a large mixing bowl, combine shredded chicken, green and red cabbage, snap peas, carrots, green onions, and cilantro. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients.
- Just before serving, sprinkle toasted sesame seeds and crunchy chow mein noodles on top. Toss gently one last time to distribute the crunch evenly.
- Serve immediately for best freshness and crunch.
Notes
Toast sesame seeds carefully to avoid burning. Add crunchy chow mein noodles last to keep them crispy. Dressing can be made ahead and refrigerated for better flavor. Keep salad and dressing separate if storing leftovers to avoid sogginess. Use fresh ginger and garlic for best flavor. Substitute tofu for chicken to make vegetarian or vegan; replace honey with maple syrup or agave for vegan dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 4
- Protein: 28
Keywords: Chinese chicken salad, Asian dressing, crunchy salad, quick lunch, healthy salad, rotisserie chicken salad, homemade dressing