Chinese Chicken Salad

20-MinutesChickenCrunchyHealthyHeartyNo-CookQuickSavorySoups & SaladsSummerSweetVegetable
Time :20 minutes
Yield :6 servings
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The Scoop

Crisp cabbage, juicy chicken, sweet mandarins, crunchy wonton noodles, and sliced almonds all come together under a nutty, tangy sesame dressing with just enough heat.
It’s colorful, crunchy, and substantial enough to turn into a proper meal.
Hack it:
Add some sweetness: Toss in pineapple, mango, or extra mandarin oranges for a juicy, tropical twist.
Switch the protein: Try shredded rotisserie chicken, grilled chicken, crispy tofu, shrimp, or leftover steak.
Make it nut-free: Swap the almonds for roasted sunflower seeds, pumpkin seeds, or crispy wonton strips.
Make the dressing creamier: Whisk in a spoonful of peanut butter or tahini for a richer, nutty dressing.
Make it a noodle bowl: Toss everything with cooked rice noodles and a little extra dressing for a more substantial meal.
Leftovers:
Crunchy Chicken Wraps: Roll the salad into tortillas with extra chicken and a drizzle of the sesame dressing.
Asian Chicken Rice Bowls: Serve the chicken and vegetables over warm rice with edamame, cucumber, and a fried egg.
Sesame Chicken Lettuce Cups: Spoon the leftover mixture into crisp lettuce leaves and top with chili crisp or peanuts.
Chicken Salad Sandwich: Chop the leftovers a little finer and pile onto toasted bread with avocado and extra dressing.

Ingredients

For the salad:

  • 2 cups romaine lettuce, shredded
  • 2 cups Napa cabbage, shredded
  • 2 cups red cabbage, shredded
  • 2 large carrots, julienned
  • 1 cup edamame, shelled
  • 3 cups chicken, cooked and shredded
  • 3 1/2 ounces crunchy wonton noodles
  • 1 cup mandarin orange, sliced and drained
  • 1/2 cup scallions, diced
  • 1/2 cup almonds, sliced

For the dressing:

  • 1/4 cup grapeseed oil
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, crushed
  • 1 teaspoon chili-garlic sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Combine the romaine, Napa cabbage, red cabbage, carrots, edamame, shredded chicken, and wonton noodles in a large salad bowl.
  • Gently toss in the oranges, scallions, and sliced almonds.
  • Whisk together the grapeseed oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, ginger, garlic, chili-garlic sauce, salt, and pepper in a bowl.
  • Toss the salad with the dressing.
  • Serve.
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