Chinese Chicken Salad
User Reviews
5
Chinese Chicken Salad
Description
The salad brings together cooked cubed chicken breast with shredded lettuce and red cabbage for crispness, softened rice noodles, grated carrots with excess moisture removed, diced red pepper, and sliced spring onions. A dressing made from rice vinegar, tamari, sesame oil, rapeseed oil, honey, ginger paste, and chili flakes is prepared and either tossed through immediately to retain crunch or added in advance to marry flavors. Toasted sesame seeds and fresh coriander add both aroma and texture.
This salad balances fresh vegetables and protein with a dressing that is lightly sweet, tangy, and umami-rich. The combination of textures—from tender chicken, crunchy cabbage, and crisp peppers to softened noodles—creates a lively mouthfeel. It fits well as a main dish lunch or light dinner, and its composition allows the use of leftover chicken or noodles for convenience.
Using a mandolin for slicing vegetables can result in uniform thin pieces for better texture. Squeezing out extra carrot liquid prevents dilution of the dressing. Feel free to substitute turkey or adjust ingredient quantities for personal preference.
Ingredients
Asian Salad Dressing:
- 3 tbsp rice vinegar
- 1 1/2 tbsp tamari soy sauce or regular if not gluten-free
- 1 tbsp sesame oil
- 1 tbsp rapeseed oil canola oil
- 1/2-1 tsp honey to your taste
- 1/2 tsp ginger paste
- Pinch chili flakes
Chinese Chicken Salad:
- 400 g chicken cooked cubed, 2 cups
- 150 g lettuce shredded, 2 cups
- 200 g red cabbage shredded, 2 cups
- 150 g rice noodles cooked, gluten-free, approx. 1.5 cups
- 1 carrot peeled and grated, extra liquid squeezed out, large
- 1/2 red pepper deseeded and chopped
- 4 spring onions scallions sliced
- 1 Coriander cilantro chopped, handful, fresh
- 1 tbsp sesame seeds toasted
Instructions
- To make the salad dressing, mix all the ingredients together in a bowl and set aside.
- Assemble the salad by adding all the salad ingredients in a bowl, pour on the salad dressing and toss well and serve immediately.
Notes
- Ensure carrots are squeezed to remove excess liquid to prevent watering down the dressing.
- For crunchier texture, add the dressing just before serving or toss earlier for more melding of flavors.
- Use leftover cooked chicken or rice noodles to simplify preparation as needed.
- Substitute turkey for chicken if preferred or adjust chicken and vegetable amounts to taste.
- Using a mandolin for julienning vegetables can improve texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 531mg | 22% |
| Potassium | 682mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3975IU | 80% |
| Vitamin C | 53.2mg | 59% |
| Calcium | 70mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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