There’s something about a salad that suddenly feels like a celebration on your plate. This Chinese Chicken Salad is that kind of meal — refreshing, crunchy, and layered with flavors that wake up your taste buds without weighing you down.
Last week, when the humidity was creeping in and I just wanted something cool yet filling, I tossed this salad together. The moment I took my first bite, the crisp snap of Napa cabbage mingled with sweet bell pepper, and the subtle warmth of ginger and garlic in the dressing brought me right back to a bustling Asian market. It’s the kind of meal that makes you pause and appreciate the little things: the toasted almonds adding a satisfying crunch, the fresh cilantro’s bright notes, and those unexpected chow mein noodles giving a playful twist. Each forkful felt like a mini escape, perfect for a day when you crave something vibrant and homemade.
- Combines tender shredded chicken with crisp vegetables for a satisfying texture.
- Sesame-ginger dressing offers a tangy, slightly sweet kick that balances perfectly.
- Quick to prepare, making it ideal for busy weeknights or light lunches.
- Toasted almonds and chow mein noodles add delightful crunch and contrast.
- Versatile enough to serve immediately or chill briefly to deepen flavors.
If you’re hesitant about making your own dressing, don’t be. The fresh ginger and garlic come together effortlessly, and the balance of rice vinegar and honey keeps it just right—not too sharp, not too sweet.
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Chinese Chicken Salad
- Total Time: 30 minutes
- Yield: 4
Description
A refreshing and crunchy Chinese Chicken Salad featuring tender shredded chicken, crisp vegetables, and a tangy sesame-ginger dressing.
Ingredients
2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups shredded Napa cabbage
2 cups shredded romaine lettuce
1 cup shredded carrots
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro
1 package (3 ounces) chow mein noodles
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon vegetable oil
Instructions
Place the chicken breasts in a medium saucepan and cover with water. Add salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 8 to 10 minutes or until the chicken is cooked through.
Remove the chicken from the water and let cool. Once cooled, shred the chicken using two forks.
In a large salad bowl, combine the shredded Napa cabbage, shredded romaine lettuce, shredded carrots, sliced red bell pepper, and sliced green onions.
Add the shredded chicken, toasted sliced almonds, chopped cilantro, and chow mein noodles to the salad bowl.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, and vegetable oil until well combined.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serve immediately or refrigerate for up to 1 hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
FAQ
Can I use rotisserie chicken? Absolutely. Using rotisserie chicken saves time and adds extra flavor, making this salad an even faster option.
How do I keep the noodles crunchy? Keep chow mein noodles separate until just before serving to maintain their crisp texture.
Can this salad be made ahead? Yes, but store the dressing and salad separately and toss together before serving to keep everything fresh and crisp.
Is this salad gluten-free? If you substitute soy sauce with a gluten-free variety and ensure noodles are gluten-free, yes, it can be adapted easily.
Ready to enjoy a crisp, flavorful salad that feels like a refreshingly good idea? Scroll down, save this recipe, and get cooking—your taste buds will thank you.