Chinese Chicken Salad

Instead of using the "kitchen sink" approach, this crunchy, colorful Chinese Chicken Salad has a carefully-curated selection of vegetables and toppings. The dressing is delicious and doubles as a marinade and dipping sauce, too.

Course Salad

Cuisine Asian, Chinese

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 410kcal

Author Meggan Hill

Ingredients

For the dressing:

1/3 cup rice vinegar
1/4 cup hoisin sauce
2 tablespoons canola oil
1 1/2 tablespoons soy sauce
1 tablespoon fresh ginger grated (see note 1)
1/2 teaspoon toasted sesame oil

For the salad:

4 cups cooked chicken shredded or diced
1 pound napa cabbage cored and finely shredded (about 4 cups, see note 2)
2 cups shredded red cabbage
1 cup shredded carrots
1 bunch scallions thinly sliced
1/4 cup minced fresh cilantro (see note 3)
1 cup chow mein noodles
2 tablespoons sesame seeds for garnish, optional

US Customary - Metric

Instructions

To make the dressing, in a small bowl, whisk together oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Allow flavors to blend at room temperature while preparing the rest of the salad.
In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle with chow mein noodles and sesame seeds.

Video

Notes

Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
Napa cabbage: Or substitute green cabbage, savoy cabbage, or even bok choy.
Cilantro: If you don't like cilantro, substitute fresh parsley or basil.
Yield: This recipe makes 6 generous, entrée-sized servings.
Storage: Store leftover salad covered in the refrigerator for up to 4 days. Cabbage holds up better than lettuce, so this salad has staying-power.

Nutrition