Chinese Chicken Salad

Rate this Recipe!

from kristineskitchenblog.com

This is the best Chinese Chicken Salad I've ever tasted! It's crisp and fresh, with the best tangy dressing. We love to make it for an easy dinner and enjoy the leftovers for lunch.

Prep Time30

Total Time30

Servings: servings

Calories: 553kcal

Author: Kristine Rosenblatt

Ingredients

Dressing

¼ cup rice vinegar
¼ cup low sodium soy sauce
¼ cup extra virgin olive oil
1 tablespoon toasted sesame oil
3 tablespoons honey
1 ½ tablespoons finely minced fresh ginger
2 cloves garlic minced

Remaining Salad Ingredients

5 cups shredded napa cabbage green cabbage or romaine lettuce
2 cups shredded red cabbage
2 ½ cups shredded cooked chicken
1 red bell pepper thinly sliced
1 cup julienne-cut or shredded carrots
⅔ cup sliced almonds or dry roasted peanuts or cashews
4 green onions chopped
½ cup chopped fresh cilantro

Instructions

Make dressing: Combine rice vinegar, soy sauce, olive oil, toasted sesame oil, honey, ginger and garlic in a medium bowl or liquid measuring cup. Whisk until well combined. Set aside.
In a large bowl, combine napa cabbage, red cabbage, shredded chicken, sliced bell pepper, carrots, sliced almonds, green onions and cilantro.
Pour dressing over salad, a little at a time, tossing to combine, until salad is dressed to your liking. Serve immediately.

Video

Notes

Make Ahead: This salad holds up well in the refrigerator for a few days. Store the salad and dressing in separate airtight containers for up to 3-4 days. (It's perfect for meal prep lunches!) Once you add the dressing, it's best consumed within 1-2 days.
Recipe Variations: Any of these make great additions to this salad: mandarin oranges, sugar snap peas, edamame, avocado, sesame seeds, crunchy noodles or wonton strips.

Nutrition

Nutrition information is only an estimate.