Chinese Chicken Salad is a delicious way to enjoy Asian flavors at home. It is healthy, easy to make, and tastes even better when you put it together yourself. There are plenty of variations to try too!
How to make Chinese chicken salad?
Ingredients
- 4 tablespoons low-sodium soy sauce divided
- 2 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 (8-ounce) can sliced water chestnuts
- 1 (11-ounce) can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds, toasted
Directions
Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar,garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
There are a number of Chinese chicken salad recipes available online, but if you’re looking for one that’s easy to make and taste great, try this recipe from the one-stop-shop for all your Asian cuisine needs. If you have any questions about the ingredients or how to make it, please let us know in the comments below.
Ingredients
- 4 tablespoons low-sodium soy sauce divided
- 2 teaspoons toasted sesame oil divided
- 1 pound skinless boneless chicken breasts
- 1/2 head napa cabbage thinly shredded (about 6 cups)
- 1/4 head red cabbage shredded (about 2 cups)
- 1 large carrot shredded (about 2 cups)
- 3 scallions trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 8-ounce can sliced water chestnuts
- 1 11-ounce can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds toasted
Instructions
- Preheat oven to 350 degrees F
- Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar,garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
- There are a number of Chinese chicken salad recipes available online, but if you’re looking for one that’s easy to make and taste great, try this recipe from the one-stop-shop for all your Asian cuisine needs. If you have any questions about the ingredients or how to make it, please let us know in the comments below.