This Easy Chinese Chicken Salad mixes tender chicken with crunchy veggies like bell peppers and carrots. It’s topped with a tasty dressing that’s sweet and tangy!
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken breast is perfect for this salad. If you want a quicker option, rotisserie chicken works great too! For a vegetarian alternative, opt for baked tofu or chickpeas.
Cabbage: The mix of green and purple cabbage gives a nice crunch and color. If purple cabbage isn’t available, you can just use more green cabbage or try napa cabbage for a softer texture.
Carrot: Fresh carrots add sweetness and crunch. For a fun twist, consider using shredded zucchini or daikon radish instead!
Bell Pepper: Red bell peppers are the sweetest, but yellow or orange are great substitutes. You could even add diced cucumbers for a refreshing crunch!
Nuts: I love using sliced almonds or peanuts here for added crunch. If you need a nut-free option, sunflower seeds or pumpkin seeds are delicious replacements.
How Do You Achieve the Perfect Dressing for Your Salad?
The dressing ties everything together, and making it is simple. Just follow these steps:
- Start with soy sauce, which gives a salty, umami flavor.
- Add rice vinegar for tanginess—this balances the salt and enhances the flavors.
- Incorporate honey or sugar for sweetness. Adjust to your taste for extra sweetness if desired.
- Drizzle in toasted sesame oil for a nutty richness—this makes a big difference!
- Include vegetable oil or any neutral oil to help blend the flavors.
- Mix in grated ginger and minced garlic for added flavor depth.
- If you like a kick, throw in some chili flakes.
Whisk it all together until smooth, and you’re ready to elevate your salad!
Easy Chinese Chicken Salad with Crunchy Veggies
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/2 cup sliced almonds or chopped peanuts, toasted
- 1/4 cup fresh cilantro, chopped (optional)
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil (or neutral oil)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon chili flakes (optional)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare, plus an optional chilling time of 15-20 minutes if you prefer a colder salad. It’s quick, refreshing, and perfect for a light meal!
Step-by-Step Instructions:
1. Make the Dressing:
In a small bowl, whisk together soy sauce, rice vinegar, honey (or sugar), toasted sesame oil, vegetable oil, grated ginger, minced garlic, and chili flakes if using. Mix well and set aside to allow the flavors to combine.
2. Combine the Salad Ingredients:
In a large salad bowl, add shredded chicken, green cabbage, purple cabbage, shredded carrot, thinly sliced red bell pepper, and sliced green onions. Toss gently to mix all the colorful veggies and chicken evenly.
3. Dress the Salad:
Pour the dressing over your salad mixture and toss thoroughly until all ingredients are well coated with the dressing. This step makes sure every bite is packed with flavor!
4. Add Crunchy Toppings:
Sprinkle the toasted almonds or peanuts over the top of the salad for that perfect crunch. If you love cilantro, add the chopped fresh cilantro as well for extra freshness!
5. Serve and Enjoy:
This salad can be served immediately, or you can chill it in the refrigerator for about 15-20 minutes to let flavors meld and serve it cold—it’s delicious either way! Dig in and enjoy this crunchy, refreshing dish!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted or grilled chicken works perfectly. Just make sure it’s shredded or chopped into bite-sized pieces for easy mixing. This makes the recipe even quicker!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best eaten fresh, but you can enjoy it chilled—just give it a good toss before serving!
Can I Add Other Vegetables?
Definitely! Feel free to customize the salad with other crunchy veggies like snap peas, cucumbers, or bell peppers of any color. The more variety, the better the crunch!
How Can I Make This Salad Vegan?
To make this salad vegan, simply substitute the chicken with chickpeas or tofu. Be sure to check that the soy sauce is vegan as well—most are, but it’s always good to double-check!