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Chinese Chicken Salad Recipe
John

Chinese Chicken Salad Recipe

Crisp Chinese chicken salad with tender shredded chicken, crunchy cabbage, mandarin oranges, and the best homemade Asian sesame dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, cooked and shredded
  • 1 head napa cabbage, finely shredded about 6 cups
  • 2 cups red cabbage, finely shredded
  • 2 large carrots, julienned or shredded
  • 1/2 cup sliced green onions
  • 1 can (11 oz) mandarin oranges, drained well
  • 1/2 cup sliced almonds, toasted
  • 1 package ramen noodles, crushed seasoning packet reserved
  • 2 tablespoons sesame seeds
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha optional

Equipment

  • Large mixing bowl
  • Small whisking bowl
  • Cutting board
  • Chef's knife

Method
 

  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, vegetable oil, honey, grated ginger, minced garlic, and sriracha. Add the reserved ramen seasoning packet and whisk until completely dissolved. Let dressing sit for 10 minutes.
  2. In a large bowl, combine shredded napa cabbage, red cabbage, julienned carrots, and sliced green onions.
  3. Add the shredded chicken and drained mandarin oranges to the cabbage mixture. Toss gently to distribute evenly.
  4. Right before serving, add the crushed ramen noodles and toasted almonds to maintain maximum crunch.
  5. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with sesame seeds and serve immediately.

Notes

    >Shred cabbage as thin as possible for better texture >Drain mandarin oranges thoroughly to prevent soggy salad >Toast almonds in a dry pan for 3-4 minutes until fragrant >Make dressing ahead and refrigerate for up to 5 days >Add noodles just before serving to maintain crunch