Chinese Style Chicken Salad with Cabbage

Name: Chinese Style Chicken Salad with Cabbage
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 boneless, skinless chicken breasts; 3 cups shredded Napa cabbage; 2 cups shredded red cabbage; 1 cup julienned carrots; 1 cup thinly sliced snow peas; 1 cup bean sprouts; 4 green onions, sliced; 1/4 cup chopped fresh cilantro; 1/4 cup sliced almonds; Crunchy chow mein noodles, garnish; Sesame seeds, garnish; Mandarin orange slices, garnish (optional); 1/4 cup soy sauce; 2 tbsp rice vinegar; 2 tbsp sesame oil; 2 tbsp hoisin sauce; 1 tbsp honey; 1 clove of garlic, minced; 1 tsp grated fresh ginger

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Savor the vibrant and refreshing flavors of this Chinese Style Chicken Salad with Cabbage tossed in a tangy and slightly sweet sesame-soy dressing. Succulent, grilled chicken breast takes center stage, bringing a perfect balance of tenderness to the dish.

A completed Chinese Style Chicken Salad with Cabbage in a white bowl with the dressing in a small bowl to the side.

Crisp and crunchy cabbage serves as a bed for an array of colorful vegetables like shredded carrots, bean sprouts and snow peas. This salad is elevated with the nutty crunch of toasted sesame seeds, making it a tantalizing and satisfying meal on its own or as a side dish.

A mis-en-place of the ingredients needed to make the Chinese Style Chicken Salad with Cabbage.

Season the chicken breasts with salt and pepper on both sides. Place them on a foil-lined baking sheet and bake for 20-25 minutes or until cooked through. Remove from the oven and let them cool. Once cooled, slice the chicken into thin strips.

Two raw pieces of chicken breast next to a small salt cellar.

In a large mixing bowl, combine the Napa cabbage, red cabbage, carrots, snow peas, bean sprouts, green onions, and cilantro. Toss to combine.

The ingredients for the salad base each in a small glass bowl.

A glass bowl of the combined Chinese Style Chicken Salad with Cabbage salad ingredients.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, hoisin sauce, honey, garlic and ginger. Adjust the seasoning to taste.

The ingredients for the Chinese Style Chicken Salad with Cabbage dressing each in a small glass bowl.

The combined dressing in a glass bowl next to a whisk.

Add the sliced chicken to the bowl of vegetables and pour the dressing over the top. Toss well to coat everything evenly.

A close-up of a spoonful of dressing being poured over the completed Chinese Style Chicken Salad with Cabbage.

Sprinkle the almonds and chow mein noodles over the salad for added crunch and flavor. Let the salad sit for 10-15 minutes to allow the flavors to meld together. Toss again before serving.

The completed and dressed Chinese Style Chicken Salad with Cabbage in a bowl with wooden salad serving utensils in the bowl.

Chinese Style Chicken Salad with Cabbage FAQS:

What will I need to complete this recipe?

You will need the following ingredients: chicken breast, Napa and red cabbage, carrots, snow peas, bean sprouts, green onions, cilantro, almonds, crunchy chow mein noodles, sesame seeds, mandarin oranges (optional), soy sauce, rice vinegar, sesame oil, hoisin sauce, honey, garlic, ginger
You will need the following supplies: oven, mixing bowls

What are the storage instructions?

Store this Chinese Style Chicken Salad with Cabbage in a covered bowl and place in the refrigerator for up to 5 days without dressing and 3 days if dressed.

Should I eat these warm or cold?

This salad is best served at room temperature or cold.

Can this salad be made vegetarian?

You can substitute the chicken for tofu, tempeh, seitan, or any other of your favorite meat substitutes.

Notes:

Enhance the visual appeal and texture of your salad with garnishes like toasted sesame seeds, sliced green onions, chopped cilantro, sliced almonds and mandarin orange slices. These toppings add an extra layer of flavor and crunch.

We used oven-baked chicken for this recipe, but feel free to grill the chicken or even cook it in the air fryer. Just make sure that the internal temperature reaches 165 degrees Fahrenheit.

This salad makes for a great weekday meal or just a side to a dinner. It also stores well, so double the recipe and pack it for lunch the next day or two.

This recipe calls for chicken breast. However, you can also use leftover roast chicken or even shredded rotisserie chicken for added convenience. To make it vegetarian, replace the chicken with tofu, tempeh, or seitan.

Choose a variety of crisp and sturdy greens such as romaine lettuce, Napa cabbage, or bok choy. Feel free to mix and match based on your preference. For a lighter option, you can use baby spinach or mixed salad greens.

Add a vibrant and colorful assortment of vegetables to your salad like sliced bell peppers, thinly sliced cucumbers, edamame beans, or snow peas for added crunch and flavor.

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Chinese Style Chicken Salad with Cabbage

Prep Time10

Cook Time25

Total Time40

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Chinese

Servings: 6 servings

Ingredients

For the salad:

2 boneless, skinless chicken breasts
3 cups shredded Napa cabbage
2 cups shredded red cabbage
1 cup julienned carrots
1 cup thinly sliced snow peas
1 cup bean sprouts
4 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup sliced almonds
Crunchy chow mein noodles, garnish
Sesame seeds, garnish
Mandarin orange slices, garnish (optional)

For the dressing:

¼ cup soy sauce
2 tablespoon rice vinegar
2 tablespoon sesame oil
2 tablespoon hoisin sauce
1 tablespoon honey
1 clove of garlic, minced
1 teaspoon grated fresh ginger

Instructions

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides. Place them on a foil-lined baking sheet and bake for 20-25 minutes or until cooked through. Remove from the oven and let them cool completely. Once cooled, slice the chicken into thin strips.
In a large mixing bowl, combine the Napa cabbage, red cabbage, carrots, snow peas, bean sprouts, green onions, and cilantro. Toss to combine.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, hoisin sauce, honey, garlic and ginger. Adjust the seasoning to taste.
Add the sliced chicken to the bowl of vegetables and pour the dressing over the top. Toss well to coat everything evenly.
Sprinkle the almonds and chow mein noodles over the salad for added crunch and flavor.
Let the salad sit for 10-15 minutes to allow the flavors to meld together. Toss again before serving.

Notes

Enhance the visual appeal and texture of your salad with garnishes like toasted sesame seeds, sliced green onions, chopped cilantro, sliced almonds and mandarin orange slices. These toppings add an extra layer of flavor and crunch.

We used oven baked chicken for this recipe, but feel free to grill the chicken or even cook it in the air fryer. Just make sure that the internal temperature reaches 165° Fahrenheit.

This salad makes for a great weekday meal or just a side to a dinner. It also stores well, so double the recipe and pack it for lunch the next day or two.

Variations and substitutions:

This recipe calls for chicken breast. However, you can also use leftover roast chicken or even shredded rotisserie chicken for added convenience. To make it vegetarian, replace the chicken with tofu, tempeh, or seitan.

Choose a variety of crisp and sturdy greens such as romaine lettuce, Napa cabbage, or bok choy. Feel free to mix and match based on your preference. For a lighter option, you can use baby spinach or mixed salad greens.

Add a vibrant and colorful assortment of vegetables to your salad like sliced bell peppers, thinly sliced cucumbers, edamame beans, or snow peas for added crunch and flavor.