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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 Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 servings
Calories: 410 kcal
Course:
Salad
Cuisine:
Asian , Chinese
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 fresh ginger grated (see note 4)
- 1/2 teaspoon toasted sesame oil
For the salad:
- 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
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.
Cup of Yum
Notes
- Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
- Hoisin sauce: Usually used as a sweet glaze for meat, hoisin sauce is made from soy beans, fennel, garlic, and chili peppers. Easy to find in the Asian foods section of any grocery.
- Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
- Fresh ginger: Do not substitute ground (powdered) ginger because it doesn’t have the same flavor.
- Chicken: Leftover rotisserie chicken or yesterday's grilled chicken breasts work great. You can even use some of the salad dressing as a marinade before cooking, to boost the flavor up even more (Safety first: make extra dressing for the marinade, then discard whatever comes into contact with raw meat).
- Napa cabbage: Lighter in texture (almost fluffy) than regular cabbage. If you can't find it, use Savoy cabbage, bok choy, or plain old green cabbage. Find out how to cut cabbage like a pro, too.
- Cilantro: If you don't like cilantro, leave it out or substitute something else (fresh basil or parsley would both be good).
- Yield: This recipe makes 6 generous, entrée-sized servings.
- Storage: Store leftover salad covered in the refrigerator for up to 4 days. Cabbage holds up better than lettuce, so this salad has staying-power.
- Make ahead: Make the dressing up to 4 days before you need it. Just store in the refrigerator until you're ready. The salad is best when tossed just before you're ready to eat.
Nutrition Information
Serving
1serving
Calories
410kcal
(21%)
Carbohydrates
39g
(13%)
Protein
32g
(64%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
770mg
(32%)
Potassium
521mg
(15%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
696IU
(14%)
Vitamin C
38mg
(42%)
Calcium
118mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 410
% 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.