Chinese Chicken Salad
Fresh cabbage, tender chicken, crunchy vegetables, and crispy noodles tossed in a flavorful Asian-inspired dressing. A light and satisfying meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad, Main Course
- Method: No-Cook, Tossed
- Cuisine: American-Chinese
Ingredients
For the Dressing
¼ cup light soy sauce
3 tablespoons granulated sugar
½ teaspoon roasted garlic paste
1 teaspoon ginger paste
½ cup vegetable oil
For the Salad
½ head green cabbage, thinly sliced
½ head red cabbage, thinly sliced
1 small red bell pepper, thinly sliced
1 small carrot, thinly sliced
2 green onions, chopped
1 cup loosely packed cilantro, chopped
2 cups cooked chicken, cubed or shredded
1 cup crispy fried chow mein noodles
1 cup crispy fried wonton strips
1 tablespoon toasted sesame seeds
Instructions
In a small mixing bowl, whisk together the soy sauce, sugar, roasted garlic paste, and ginger paste until combined.
Slowly drizzle in the vegetable oil while whisking continuously until the dressing is smooth and emulsified. Set aside.
In a large salad bowl, combine the green cabbage, red cabbage, red bell pepper, carrot, green onions, cilantro, and cooked chicken.
Cover and refrigerate until ready to serve.
Just before serving, add the crispy chow mein noodles and wonton strips to the salad.
Whisk the toasted sesame seeds into the dressing.
Drizzle the desired amount of dressing over the salad and toss until evenly coated.
Serve immediately for maximum crunch.
Notes
Rotisserie chicken works great for a quick and easy meal.
Add the chow mein noodles and wonton strips immediately before serving to keep them crispy.
For extra flavor, add sliced almonds, mandarin oranges, or edamame.
Store the dressing separately if making ahead.
Leftover salad without dressing can be refrigerated for up to 2 days.
Find it online: https://allcookedup.com/chinese-chicken-salad/
