Description

A refreshing and crunchy Chinese Chicken Salad featuring shredded chicken, Napa and red cabbage, snap peas, and a flavorful sesame-ginger dressing. Topped with toasted almonds, crispy wonton strips, and optional sesame seeds, this Asian-inspired salad is perfect for a light lunch or dinner.

Ingredients

Salad Ingredients

3 cups cooked chicken breast (shredded)
4 cups shredded Napa cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup snap peas (sliced)
3 green onions (sliced)
1/2 cup cilantro leaves (chopped)
1/2 cup sliced almonds (toasted)
1 cup crispy wonton strips or chow mein noodles
1/4 cup sesame seeds (optional)

Dressing Ingredients

1/3 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon olive oil
1 clove garlic (minced)
1 teaspoon fresh ginger (grated)
Salt and pepper to taste

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Instructions

Combine Salad Ingredients. In a large mixing bowl, add shredded cooked chicken, Napa cabbage, red cabbage, carrots, snap peas, green onions, and chopped cilantro. Toss gently to mix the ingredients evenly.
Prepare Dressing. In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, minced garlic, grated ginger, and a pinch of salt and pepper until fully combined and smooth.
Toss Salad with Dressing. Pour the dressing over the salad mixture. Toss thoroughly but gently to coat all the ingredients evenly with the dressing.
Add Crunchy Toppings. Just before serving, sprinkle toasted sliced almonds, sesame seeds if using, and crispy wonton strips or chow mein noodles on top to add texture and crunch.
Serve Immediately. Serve the salad fresh to enjoy the crisp textures and vibrant flavors at their best.

Notes

You can use rotisserie chicken to save time and add extra flavor.
For a spicy kick, add a dash of sriracha sauce to the dressing.
This salad can be prepared ahead of time, but add the crunchy toppings just before serving to keep them crisp.
Toast almonds in a dry skillet over medium heat for 3-5 minutes until fragrant and golden.
Adjust the salt and pepper to taste depending on your soy sauce’s sodium content.