Chinese Chicken Salad Recipe
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 50 mins
Ingredients (17)
- 8 oz skinless boneless chicken breast shredded
- 8 oz Chinese cabbage
- 2 oz red cabbage
- 2 oz carrots
- 1.5 oz egg noodles
- 1/2 cup scallions chopped, divided
- 1 tbsp sesame oil
- 3 tbsp rice vinegar
- 2 tbsp olive oil
- 1 tsp sugar
- 2 tsp ginger grated
- 1/2 tsp black pepper
- 1 tbsp sesame seeds
- 1 tsp garlic minced
- 1/4 tsp salt
- 3/4 tbsp reduced sodium soy sauce
- 1 cup canola oil *
INSTRUCTIONS
Prep
For Chinese cabbage and red cabbage: Slice their heads into quarters and core. You can use either a knife or a mandoline slicer to cut them into thin ribbons.
Julienne the carrots. Chop the scallions diagonally.
Cook
Boil the 8 oz whole-piece chicken breasts for 15 minutes. Chill.
Use a fork (or hand) to pull the chicken breasts apart into thin strips.
Make the sauce: Whisk together 3 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp olive oil, 1 tsp sugar, 2 tsp ginger, 1/2 tsp ground black pepper, 1 tsp garlic, 3/4 tbsp soy sauce, and 1/4 tsp salt.
Deep-fry 1.5 oz egg noodles in 1 cup canola oil until crisp. Drain excess oil.
Combine 8 oz Chinese cabbage, 2 oz red cabbage, 2 oz carrots, shredded chicken, and half of the scallions (1/4 cup) in a bowl. Toss them together with the sauce.
Divide the salad into serving plates. Put the crispy fried noodles on top. Sprinkle 1 tbsp sesame seeds and the remaining scallions (1/4 cup).
Serve.