
Chinese Chicken Salad
Crisp and refreshing salad with Asian-inspired flavors
Ingredients
Instructions
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Cook the chickenPlace chicken breasts in a pot and cover with water. Add a pinch of salt. Bring to a simmer over medium heat and cook for 12-15 minutes until the internal temperature reaches 165°F (74°C). Remove from water, let cool, then shred with two forks.
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Prepare the vegetablesWhile the chicken cooks, thinly slice the Napa cabbage and red cabbage. Julienne or grate the carrot. Slice the green onions and chop the cilantro. Place all prepared vegetables in a large mixing bowl.
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Make the dressingIn a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, vegetable oil, and grated ginger until well combined and the honey is fully dissolved.
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Toast the nuts and seedsIn a dry skillet over medium heat, toast the sliced almonds and sesame seeds until lightly golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning. Remove from heat and let cool.
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Assemble the saladAdd the shredded chicken to the bowl with the vegetables. Pour the dressing over the salad and toss well to combine. Make sure all ingredients are evenly coated with the dressing.
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Add the crunchy elementsJust before serving, add the toasted almonds, sesame seeds, and crispy wonton strips or chow mein noodles to the salad. Toss gently to incorporate without making the crunchy elements soggy.
Nutritional Information
Chinese Chicken Salad is Also Known As
Asian Chicken Salad, Oriental Chicken Salad, Bang Bang Chicken Salad, Cold Chicken Salad with Sesame or Sesame Chicken Salad









