Chinese Chicken Salad
A vibrant, crowd-pleasing salad that brings together succulent chicken, crisp veggies, and a tangy sesame-ginger dressing. This recipe is approachable, customizable, and perfect for busy weeknights or bright weekend lunches. You’ll love the balance of textures and flavors, from crunchy cabbage to silky chicken and a zingy dressing that ties everything together.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups shredded green cabbage mix (or romaine and napa cabbage)
- 2 cups shredded carrots
- 4 stalks green onions, sliced
- 1/2 cup wonton strips or chow mein noodles (optional)
- 2 tbsp sesame seeds (toasted)
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or white sugar
- 1 tbsp sesame oil
- 1 tbsp fresh lime juice (or lemon juice)
- 1 to taste salt and pepper
- 1 to taste grated fresh ginger (optional)
- 1 clove garlic, minced (optional)
Instructions
- Season the chicken lightly with salt and pepper. Grill, pan-sear, or bake until fully cooked and no longer pink in the center. Let rest for a few minutes, then slice thinly.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, lime juice, and optional ginger and garlic until well combined. Adjust sweetness or tang to taste.
- In a large salad bowl, combine shredded cabbage, carrots, and green onions. Add the sliced chicken and toss gently to distribute evenly.
- Pour the dressing over the salad and toss to coat. If you’re adding crunch, sprinkle in wonton strips or noodles and sesame seeds just before serving to maintain texture.
- Taste and season with a pinch more salt, pepper, or lime juice if needed. Serve immediately, or refrigerate for up to 2 hours for a chilled version.