Chinese-Inspired Chicken Salad

Crisp shredded cabbage, ribbons of carrots, chicken breast, vinaigrette, sliced almonds and crunchy noodles come together to create this tasty and healthy salad. Ready in minutes, there is no cooking required to create this salad, making it the ideal meal in warm temperatures. This Chinese-inspired chicken salad makes a delicious, easy, and healthy lunch with no re-heating required. Packed with protein and fiber, this dish is satisfying as well as tasty.

Course dinner, lunch, main course, salad

Cuisine Chinese

Keyword chinese chicken salad

Prep Time 30

Servings

Calories 303kcal

Author Steph

Equipment

large mixing bowl

Ingredients

For the Salad

2 chicken breasts cooked (rotisserie chicken breast works great)
8 cups green cabbage about 1 small head or 1/2 large head
4 cups purple cabbage about 1 small head
4 cups carrots shaved (about 4 large carrots)
4 scallions chopped
1/4 cup sliced almonds
1/2 cup crispy noodles used: La Choy Chow Mein noodles
sprinkle sesame seeds
drizzle honey

For the Dressing

1/2 cup reduced sodium soy sauce
1/2 cup rice wine vinegar
2 tbsp sesame oil
1 tbsp sugar
1 tsp sriracha

Instructions

Thinly slice the cooked chicken breast, or shred it.
Note: If you are cooking your own chicken, I advise seasoning with kosher salt and pepper. Spray with olive oil spray and roast at 400F for 30 minutes or until cooked through.
Wash the cabbage and carrots.
Peel the outer layer of the carrots off, and then using your peeler, cut the carrots into long ribbons.
Peel the outer layer of the cabbage off, and shred the cabbage using a knife.
Chop the scallions.
Add the cabbage, carrots, scallions, and cooked chicken to a large mixing bowl.
Combine the dressing ingredients.
If serving immediately, pour the dressing over the vegetables and toss to coat. Plate the salad.
Garnish with the sesame seeds, noodles, almonds, and a drizzle of honey.
If eating later, leave the dressing to the side until ready to eat.

Nutrition