Chinese Chicken Salad
User Reviews
5
Chinese Chicken Salad
Description
The Chinese Chicken Salad features shredded cooked chicken mixed with crisp vegetables including Napa cabbage, red cabbage, shredded carrot, scallions, and cilantro. The dressing blends acidity from rice vinegar with the sweet and savory depth of hoisin and soy sauces, balanced with fresh ginger and oil richness, creating a bright and layered flavor profile. Chow mein noodles and sesame seeds on top provide a crunchy element contrasting the tender chicken and crunchy vegetables.
This salad can be served as a main dish due to its protein content and substantial vegetable base. It is suitable for preparing ahead, as the cabbage holds its texture well in the refrigerator for several days once dressed.
Notes suggest using fresh ginger rather than ground to preserve flavor, and indicate that leftover cooked chicken works well. Dressing can be made in advance and kept refrigerated. The salad is best tossed just before serving to maintain the crunch of the noodles.
Ingredients
For the Asian salad dressing:
- 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 ginger grated (see note 4, fresh
- 1/2 teaspoon sesame oil toasted
For the salad:
- 4 cups chicken shredded or diced (see note 5, cooked
- 1 pound Napa cabbage cored and finely shredded (about 4 cups, see note 6)
- 2 cups red cabbage cored and finely shredded
- 1 cup carrot shredded
- 1 bunch scallions thinly sliced
- 1/4 cup cilantro minced (see note 7, fresh
- 1 cup Chow Mein noodles
- 2 tablespoons sesame seeds for garnish, optional
Instructions
- 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.
- 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.
Notes
- Rice vinegar may also be labeled rice wine vinegar; they are interchangeable.
- Hoisin sauce adds sweet and savory flavor and is found in Asian foods sections.
- Use canola oil or a neutral oil such as grapeseed or light olive oil for the dressing.
- Fresh grated ginger is important for authentic flavor; do not substitute ground ginger.
- Leftover cooked chicken like rotisserie works well for this salad.
- Napa cabbage provides a lighter texture; substitutions include Savoy, bok choy, or green cabbage.
- If you dislike cilantro, fresh basil or parsley are suitable alternatives.
- Store leftover salad in the refrigerator for up to 4 days; the cabbage keeps the salad crisp.
- Make the dressing up to 4 days ahead and refrigerate until use.
- Toss the salad with dressing and crunchy noodles just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 410kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 770mg | 32% |
| Potassium | 521mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 38mg | 42% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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