The Best Chinese Chicken Salad Recipe
Experience the vibrant flavors of The Best Chinese Chicken Salad Recipe, a delightful dish that combines crisp napa cabbage, savory chicken, and a medley of fresh vegetables. This salad is perfect for any occasion—whether you’re preparing a casual weeknight dinner or showcasing a colorful spread at your next picnic. The homemade dressing infuses every bite with zesty goodness, while the sesame almond brittle adds a satisfying crunch. Easy to customize, this recipe allows you to adjust ingredients based on your preferences, making it suitable for everyone. Enjoy a refreshing meal that’s as nutritious as it is delicious!
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: Serves 4 as a main course or 6-8 as a side dish 1x
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 – 1 ½ lb chicken breasts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¾ teaspoon salt
- ½ cup sliced almonds
- 2 tablespoons sesame seeds
- 1 tablespoon maple syrup
- ¼ cup olive oil
- 5 tablespoons rice apple vinegar
- ¼ cup soy sauce or gluten-free liquid aminos
- 1 tablespoon toasted sesame oil
- 1 teaspoon ginger
- 2 tablespoons maple syrup
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch cayenne
- 4–5 cups napa cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 cup carrots (matchsticks or ribbons)
- 1 cup cucumber (sliced; sub with snow peas if desired)
- ½ – 1 cup chopped cilantro
- ½ cup green onions (sliced)
- optional – microgreens (broccoli sprouts are nice!)
Instructions
- Place chicken breasts in a bowl and toss with the soy sauce, sesame oil, and salt. Place on a parchment-lined baking sheet. Bake until cooked through (165°F), roughly 20-28 minutes depending on size. Let cool before shredding with two forks. Adjust salt to taste.
- In a non-stick medium skillet over medium heat, toast the sliced almonds until golden brown while stirring often. Add sesame seeds and continue to toast until they begin to pop. Pour in maple syrup, stir for about 30 seconds, then remove from heat. Fluff them up slightly and allow them to cool completely at room temperature; they will harden as they cool.
- Whisk together all dressing ingredients in a small bowl until combined.
- In a large mixing bowl, combine shredded napa cabbage, red bell pepper, carrots, cucumber, cilantro, green onions, and shredded chicken. Stir the dressing well before adding enough to coat all ingredients lightly.
- Top your salad generously with sesame almond brittle and extra orange zest before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg