Chinese Chicken Salad Recipe

This Chinese chicken salad recipe introduces a nutritious salad that can easily keep you full in a wholesome way! With the rainbow veggie mix, the sweet, tangy, and sour dressing amps up the earthy flavors.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Side Dish

Cuisine: Asian

Keyword: chinese chicken salad, chinese chicken salad dressing, chinese chicken salad recipe, how to make chinese chicken salad

Servings: servings

Calories: 249kcal

Author: Luna Regina

Ingredients

8 oz skinless boneless chicken breast shredded
8 oz Chinese cabbage
2 oz red cabbage
2 oz carrots
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
1.5 oz egg noodles
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 whole-piece chicken breasts for 15 minutes. Chill.
Use a fork to pull the chicken breasts apart into thin strips.
Make the sauce: Whisk together rice vinegar, sesame oil, sugar, ginger, ground black pepper, garlic, soy sauce, and salt.
Deep-fry the egg noodles until crisp. Drain excess oil.
Combine Chinese cabbage, red cabbage, carrots, shredded chicken, and half of the scallions in a bowl. Toss them together with the sauce.
Divide the salad into serving plates. Put the crispy fried noodles on top. Sprinkle sesame seeds and the remaining scallions.
Serve.

Notes

(*) Only part of this ingredient will end up in the final product, and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1 tsp of canola oil.

Nutrition