When the weather warms up and the last thing I want is a heavy meal, this Chinese Chicken Salad steps right in. It’s that crisp, refreshing dish that wakes up your taste buds without weighing you down. The mix of textures—from crunchy Napa cabbage to toasted almonds and crispy chow mein noodles—makes every bite exciting.
I remember a sunny afternoon when I tossed this salad together after a long day. The aroma of sesame oil and fresh ginger filled the kitchen, and the colors of red bell pepper, green onions, and cilantro made it almost too pretty to eat. But once I took that first forkful, the tangy dressing and tender chicken created a harmony of flavors that felt like a little celebration in my mouth. It was simple, yet so satisfying—exactly what I needed to recharge.
- Bright and crunchy vegetables keep the salad lively and fresh.
- A tangy sesame-ginger dressing adds a burst of flavor without overpowering.
- Tender chicken breast provides just the right amount of protein.
- Toasted almonds and crispy chow mein noodles bring irresistible texture.
- Quick to prepare, this salad comes together in under 40 minutes.
If you’re worried about the crunch fading, just keep the almonds and chow mein noodles separate until serving—they stay perfectly crisp that way.
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Chinese Chicken Salad
- Total Time: 35 minutes
- Yield: 4 1x
Description
A refreshing and crunchy Chinese Chicken Salad featuring tender chicken, crisp vegetables, and a tangy sesame-ginger dressing.
Ingredients
2 boneless, skinless chicken breasts
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions (white and green parts)
1/2 cup chopped cilantro leaves
1/2 cup sliced almonds, toasted
1/4 cup crispy chow mein noodles
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon lime juice
Instructions
Preheat a skillet over medium heat and add vegetable oil.
Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken breasts in the skillet for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes, then slice into thin strips.
In a large salad bowl, combine shredded Napa cabbage, shredded red cabbage, shredded carrots, sliced red bell pepper, sliced green onions, and chopped cilantro.
In a small bowl, whisk together rice vinegar, soy sauce, honey, toasted sesame oil, grated fresh ginger, minced garlic, and lime juice until well combined.
Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
Add the sliced chicken on top of the salad and gently toss again to combine.
Sprinkle toasted sliced almonds and crispy chow mein noodles over the salad before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
FAQ
Can I make this salad ahead of time? Yes, store the salad and dressing separately in airtight containers and combine just before serving. Keep the crunchy toppings aside until ready to eat.
What can I use instead of chicken? Grilled tofu or shrimp make great alternatives for this salad.
Is the dressing spicy? It’s more tangy and slightly sweet with ginger and garlic, no heat involved.
How long does the salad last? Best eaten within two days when stored properly in the fridge.
This Chinese Chicken Salad is a quick escape to fresh flavors and crunchy textures that brighten any meal. Give it a try and watch it become a go-to on your table.