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Chinese Chicken Salad
nibbleboard.com/recipes/chinese-chicken-salad
Ingredients
Dressing
- 2 tbsp Light Soy Sauce
- 3 tbsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 2 tbsp Grapeseed Oil
- 1 tsp Sugar (granulated)
- 1.5 tsp Ginger (fresh)
- 1 clove Garlic
- 0.5 tsp Black Pepper
Salad
- 4 cups napa cabbage, finely shredded
- 1½ cups red cabbage, finely shredded
- 2 cups shredded cooked chicken (rotisserie works great)
- ½ cup green onions, sliced on the diagonal
- ½ to 1 cup crispy fried noodles (wonton strips or crushed ramen)
- 1-2 tsp toasted sesame seeds
- 0.25 cup Sliced Almonds (optional)
- 0.25 cup Cilantro (fresh) (optional)
Instructions
- Combine soy sauce, rice vinegar, sesame oil, grapeseed oil, sugar, ginger, garlic, and black pepper in a jar. Shake vigorously until emulsified, then set aside for the flavors to meld.
- Toss the shredded napa cabbage, red cabbage, julienned carrots, shredded chicken, and green onions together in a large bowl.
- Add half the crispy noodles and sliced almonds (if using) to the bowl.
- Drizzle the dressing over the salad and toss thoroughly until everything is evenly coated.
- Divide between serving bowls. Top with the remaining crispy noodles, a scatter of sesame seeds, and fresh cilantro if using. Serve immediately.
Nutrition per Serving
790Calories
51gProtein
58gCarbs
41gFat
Chef Tips
- Add the crispy noodles in two stages — half tossed in, half on top — so you get both dressed and crunchy textures.
- Rotisserie chicken is the fastest shortcut here, but poached chicken breast gives a cleaner flavor. Simmer in salted water for 15 minutes, then shred with two forks.
- Make the dressing up to 3 days ahead. It actually gets better as the ginger and garlic steep.
- For extra crunch, toast the almonds and sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden.
- Swap grapeseed oil for any neutral oil you have — canola, vegetable, or avocado all work.
Storage
Store dressed salad (without crispy noodles) in an airtight container in the fridge for up to 2 days. The cabbage holds up well, but add fresh noodles when reserving.