Chinese Style Chicken Salad with Cabbage
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.