Chinese Chicken Salad

Name: Chinese Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 500 g chicken breast (boneless, skinless); 300 g green cabbage (thinly shredded); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (red, thinly sliced); 4 pcs scallion (thinly sliced on diagonal); 3 tbsp cilantro (roughly chopped); 0.25 cup almonds (sliced, toasted); 1 tbsp sesame seeds (toasted); 3 tbsp neutral oil; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp honey; 1 tsp ginger (freshly grated); 1 pcs garlic (clove, minced); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.6/5(137)

TASTE SCORE

9/10

A crisp, refreshing salad loaded with shredded chicken, crunchy cabbage, and toasted almonds, all tossed in a sweet and tangy sesame-ginger dressing. Perfect for a light lunch or dinner, this California-born classic comes together in under 30 minutes.

PREP

15m

COOK

10m

SERVES

1 CUP

433 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Poach the chicken breast.
1.Place chicken breast in a saucepan and add enough water to cover by 1 inch.
2.Bring to a gentle simmer over medium heat, then reduce heat to low.
3.Poach gently for 8-10 minutes until cooked through and no longer pink inside.
4.Remove from water, let cool slightly, then shred into bite-sized pieces using two forks.
bake · ~5 min
Toast the almonds and sesame seeds.
1.Spread sliced almonds on a baking sheet in a single layer.
2.Toast in a 350°F oven for 4-5 minutes until lightly golden and fragrant.
3.Add sesame seeds for the last 1-2 minutes, watching carefully to prevent burning.
4.Remove from oven and let cool completely.
TIPWatch the sesame seeds closely — they go from golden to burnt in seconds.
prep · ~8 min
Prepare the vegetables.
1.Thinly shred the cabbage into fine ribbons.
2.Julienne the carrot into thin matchsticks.
3.Thinly slice the red bell pepper into strips.
4.Slice scallions on a diagonal and roughly chop the cilantro.
mix · ~1 min
Whisk together the sesame-ginger dressing.
In a small bowl, combine neutral oil, rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, salt, and black pepper. Whisk until emulsified and the honey is fully dissolved.
assemble · ~1 min
Toss the salad together.
1.In a large mixing bowl, combine shredded cabbage, carrot, bell pepper, scallions, and cilantro.
2.Add the shredded chicken on top.
3.Pour the dressing over everything and toss well to coat evenly.
4.Sprinkle toasted almonds and sesame seeds over the salad and give one final gentle toss.
serve
Serve immediately or let flavors meld.
Serve right away for maximum crunch, or let the salad sit for 10 minutes so the cabbage softens slightly and absorbs the dressing. This salad also keeps well for a make-ahead lunch.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Shred the chicken while still slightly warm for easier pulling and better dressing absorption.
2
Use a mandoline for ultra-thin cabbage shreds that curl and hold dressing beautifully.
3
Toast almonds in a dry skillet on the stovetop if you prefer, shaking constantly until fragrant.
4
Let the dressed salad rest 5–10 minutes before serving so the cabbage softens and flavors meld.
5
Make the dressing up to 3 days ahead and shake well before tossing with the salad.
6
Store leftover salad without the almonds to keep them crunchy; add them just before eating.
7
Pat the shredded cabbage dry with a clean towel if it looks watery to keep the dressing from thinning.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Double the chicken or swap in shredded rotisserie turkey for a protein boost that makes this salad a hearty main meal.

low oil

Low-oil

Replace the neutral oil in the dressing with an equal amount of additional rice vinegar or a splash of water to reduce fat while keeping the tangy flavor.

crunchy veggie