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Chinese Chicken Salad

A refreshing salad with tender chicken, crisp veggies, and a delightful sesame dressing, perfect for lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups Cooked Chicken, chopped Use leftover roasted chicken, rotisserie chicken, or poached chicken.
  • 4 cups Napa Cabbage, shredded This adds a crisp, slightly sweet flavor. Can substitute with green cabbage.
  • 1 cup Shredded Carrots Add color and a hint of sweetness.
  • 1 cup Red Bell Pepper, sliced For color and sweetness.
  • 4 tablespoons Green Onions, sliced Provides a fresh, sharp taste.
  • 1/2 cup Sliced Almonds Gives a nice crunch. Can substitute sunflower seeds or cashews.
  • 2 tablespoons Sesame Seeds, toasted Adds nuttiness.
Dressing
  • 2 tablespoons Soy sauce Can substitute with tamari for gluten-free option.
  • 2 tablespoons Rice vinegar
  • 2 tablespoons Sesame oil
  • 1 tablespoon Honey Adjust according to taste.
  • 1 clove Garlic, minced

Method
 

Preparation
  1. Chop the cooked chicken, slice the bell pepper, and shred the cabbage and carrots. Have everything ready to go!
Mix the Dressing
  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and minced garlic until well combined.
Toss the Salad
  1. In a large bowl, combine the cabbage, carrots, bell pepper, and green onions. Add the chicken and drizzle the dressing over the top.
Add Crunch
  1. Toss everything together gently until evenly coated. Sprinkle the sliced almonds and sesame seeds on top.
Serve
  1. Enjoy right away, or let it chill for 10-15 minutes for flavors to meld.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate until ready to eat for optimal crunch. Avoid freezing the salad as vegetables will lose texture.