Chinese Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 - 3
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Calories
412 kcal
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Course
Salad
Chinese Chicken Salad
Description
This salad uses a mix of cabbages and fresh vegetables as a crisp base, with shredded cooked chicken providing protein. The dressing balances acidity from rice vinegar with saltiness from soy sauce and aroma from toasted sesame oil and fresh ginger and garlic. The sugar mellows the tang, and black pepper adds mild heat. Tossed dressing coats the salad vegetables and chicken, softening the cabbage slightly when left to rest briefly.
Crunchy fried noodles and sesame seeds add texture and nutty notes on top just before serving, enhancing the contrast between crisp, tender, and crunchy elements. The salad is best served immediately to maintain noodle crunch but components can be prepared in advance and combined before serving. It works as a light meal or side dish.
Notes mention substitute options for soy sauce and vinegar, and storage tips including keeping components separate for freshness, with cooked chicken suitable for refrigeration or freezing.
Ingredients
Asian Dressing
- 2 tbsp soy sauce Note 1, light
- 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)
- 1 tbsp sesame oil toasted
- 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
- 1 tsp sugar
- 1 1/2 tsp ginger grated or very finely chopped, fresh
- 1 garlic minced, clove
- 1/2 tsp black pepper
Salad
- 4 cups chinese cabbage (Nappa Cabbage), finely shredded (Note 2)
- 1 1/2 cups red cabbage , finely shredded
- 1 cup carrot , finely julienned (see video)
- 2 cups chicken , shredded
- 1/2 cup shallot finely sliced on the diagonal, or scallions
Garnishes
- 1/2 to 1 cup noodles I use Chang's) (Note 3, crunchy
- 1 - 2 tsp sesame seeds
Instructions
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Notes
- Use light soy sauce for a milder flavor; ordinary soy sauce works, but avoid dark or sweet varieties.
- Use toasted sesame oil for its distinct flavor; untoasted sesame oil differs and is less common in some regions.
- Chinese (Nappa) cabbage softens more gently than other cabbages when dressed, contributing tender texture.
- Crunchy fried noodles, such as Chang's brand, add texture and can be found in many supermarkets; add just before serving to maintain crunch.
- For make-ahead, keep salad, dressing, and garnishes separate until ready to serve to preserve texture and freshness.
- Cooked chicken can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 320g | |
| Calories | 412cal | 21% |
| Carbohydrates | 17.3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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