Chinese Chicken Salad
Shredded chicken, Napa cabbage, and crunchy mix-ins are tossed in a tangy sesame-soy dressing in this filling main-course salad. Cooking the chicken is the longest step, and the whole dish is on the table in about 30 minutes. It holds up well if you need to prep components ahead of time.
Ingredients
For the Salad
- 2 cups Napa cabbage thinly sliced
- 1 cup carrot julienned
- 1 cup cucumber thinly sliced
- 2 cups cooked chicken breast shredded
- 2 tablespoons toasted sesame seeds
- ¼ cup green onions finely chopped
For the Dressing
- 3 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger freshly grated
- 1 clove garlic minced
Instructions
- Prepare the chicken by shredding cooked chicken breast into bite-sized pieces. Set aside.
- For the dressing, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined. Taste and adjust honey or soy sauce as desired.
- In a large bowl, combine Napa cabbage, carrot, cucumber, chicken, green onion, and sesame seeds. Toss gently to mix the ingredients.
- Pour the dressing over the salad ingredients, and toss thoroughly to ensure everything is coated evenly.
- Serve immediately, or let the salad sit in the refrigerator for 10 minutes to allow flavors to meld.
Notes
To enhance the flavor, consider adding a sprinkle of crushed red pepper for heat or a dash of lime juice for brightness. For a vegetarian version, substitute chicken with tofu.
Nutrition
Calories: 222kcalCarbohydrates: 12gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 834mgPotassium: 490mgFiber: 2gSugar: 7gVitamin A: 5568IUVitamin C: 15mgCalcium: 103mgIron: 2mg
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