Chinese Chicken Salad

Chinese Chicken Salad is a healthy favorite at our house. Made of thinly shredded Napa and purple cabbage, shredded carrot, green onion and shredded cooked chicken tossed in a flavorful ginger dressing. Serve topped with crunchy noodles and toasted sesame seeds.

Course Mains & Entrees, Quick & Easy, Salad

Cuisine American, Chinese

Keyword asian chicken salad, chicken, healthy, meal prep, quick and easy

Prep Time 25

Total Time 25

Servings servings

Calories 312

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

2 teaspoons grated fresh ginger heaping
1 large clove fresh garlic grated
3 tablespoons rice vinegar unseasoned
2 tablespoons light soy sauce
2 tablespoons extra light olive oil
1 tablespoon toasted sesame oil
1 teaspoon cane sugar or granulated sugar
1/4 to 1/2 teaspoon black pepper

FOR THE SALAD:

4 cups napa cabbage thinly shredded
2 cups purple cabbage thinly shredded
2 cups shredded cooked chicken
1 cup carrot shredded or julienned
4 to 6 green onions thinly sliced (reserve some for garnish)
3/4 cup crunchy noodles
2 teaspoons toasted sesame seeds

US Customary - Metric

Instructions

MAKE THE DRESSING:

In a glass jar, measure and add; ginger, garlic, rice vinegar, light soy sauce, extra light olive oil, toasted sesame oil, sugar and 1/4 to 1/2 teaspoon of ground black pepper (to personal taste).
Secure the lid and shake well to combine. Set off to the side while you prep and make the salad.

MAKE THE SALAD:

In a large bowl add the shredded Napa cabbage and purple cabbage, shredded chicken, carrots, green onions.
Pour in all of the Asian ginger dressing. Toss to combine and let sit a minute to allow the dressing to work its magic on the vegetables.
Transfer to a serving bowl, or divide among individual bowls. Top with crunchy noodles, toasted sesame seeds and extra green onion.

Notes

What Chicken Works Best In Chinese Chicken Salad?

Leftovers from a roasted, slow cooked or store-bought rotisserie will work well here!

MAKING AND STORING THIS SALAD IN ADVANCE:

Keep dressing, chicken and garnishes (noodles and toasted sesame seeds) separate and toss before serving.
You can make the dressing up to 3 days ahead of time. Keep stored in air-tight container and refrigerated.
Veggies can be combined and stored in the fridge for 5 to 7 days.
Chicken is good (refrigerated) up to 4 days.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition