Description
A refreshing and vibrant Chinese Chicken Salad packed with crisp Napa and red cabbage, shredded chicken, fresh vegetables, and a zesty sesame-soy dressing. This easy-to-make salad combines crunchy almonds and optional crispy wonton strips for texture, making it a perfect light meal or side dish in just 15 minutes.
Ingredients
Scale
Salad
- 2 cups cooked, shredded chicken breast
- 4 cups Napa cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup sliced almonds, toasted
- 1/2 cup crispy wonton strips (optional)
Dressing
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili paste (optional)
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded chicken, Napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, cilantro, and toasted sliced almonds to create the base of the salad.
- Add Wonton Strips: If desired, sprinkle crispy wonton strips over the top of the salad for added crunch and texture.
- Prepare Dressing: In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha or chili paste if using, until well combined and smooth.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients just before serving. Toss thoroughly to evenly coat all the vegetables and chicken with the flavorful dressing.
- Serve: Serve the salad immediately to preserve the crisp freshness and enjoy a quick, healthy meal.
Notes
- Use tamari instead of soy sauce to make this salad gluten-free.
- Maple syrup is a great vegan alternative to honey for the dressing.
- Adding crispy wonton strips is optional but recommended for extra crunch.
- Feel free to add other crunchy vegetables like sliced cucumber or snap peas.
- The salad is best served fresh but can be prepared an hour ahead if kept refrigerated.
