Chinese Chicken Salad
A vibrant and refreshing dish that captures the essence of Asian flavors with a delightful crunch.
Servings: 4 servings
Equipment
- Mixing Bowl
- Salad Spinner
Ingredients
Ingredients
- 2 cups cooked chicken breast, shredded or diced Use leftover rotisserie chicken or poach fresh chicken breasts.
- 4 cups mixed greens A combination of romaine, napa cabbage, and spinach.
- 1 cup shredded carrots Adds natural sweetness and vibrant color.
- 1 cup red bell pepper, thinly sliced Contributes a sweet crunch.
- 1/2 cup green onions, chopped Also known as scallions.
- 1/2 cup sliced almonds Toast for enhanced flavor.
- 1/2 cup crunchy chow mein noodles Adds a satisfying crunch.
- 1/3 cup sesame oil Essential for the dressing.
- 1/4 cup rice vinegar Adds acidity to the dressing.
- 2 tablespoons soy sauce Provides savory umami flavor.
- 2 tablespoons honey Adds a hint of sweetness.
- 1 tablespoon fresh ginger, grated Adds a warm, spicy note.
- Salt and pepper to taste
Instructions
- 1. Cook the chicken breasts in boiling water for about 15-20 minutes until fully cooked. Cool and shred or dice.
- 2. Rinse the mixed greens and dry them. Shred the carrots, slice the red bell pepper, and chop the green onions.
- 3. In a large mixing bowl, combine the chicken, mixed greens, carrots, bell pepper, and green onions. Toss gently.
- 4. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, and ginger. Adjust seasoning with salt and pepper.
- 5. Pour the dressing over the salad and toss until well coated.
- 6. Top with sliced almonds and chow mein noodles.
- 7. Serve immediately or refrigerate for 30 minutes before serving.
Notes
Store leftovers in an airtight container. Best enjoyed within a day or two.