Chinese Chicken Salad Recipe

I gotta say when I first mixed tender shredded chicken with crunchy napa cabbage, romaine lettuce, carrots, colorful bell peppers, sliced cucumber, and mandarin oranges then drizzled on a tangy garlic ginger dressing and tossed in toasted almonds and crispy chow mein noodles, I knew my lunch was about to be a flavor explosion that totally blew my mind even if it got a bit messy sometimes.

Ingredients

• Lean, shredded chicken offers quality protein and a satisfying, savory bite.
• Mild Napa cabbage provides crunch, vitamins and much-needed fiber for digestion.
• Fresh romaine lettuce adds crisp texture and light, hydrating greens.
• Sweet mandarin oranges deliver a tangy burst and natural citrus sweetness.
• Vibrant red and green bell peppers contribute crunch, vitamins and a pop of color.
• Grated carrots supply beta-carotene and gentle sweetness for a balanced taste.
• Toasted sliced almonds boost healthy fats and add a crispy finish.
• Chopped green onions offer a mild tang and a subtle burst of freshness.
• Freshly grated ginger gives a warming kick and aromatic zest for the dressing.
• Crispy chow mein noodles provide crunch and brighten up every bite.

Ingredient Quantities

• 2 bonless, skinless chicken breasts (about 1 lb), cooked and shredded
• 4 cups shredded Napa cabbage
• 2 cups shredded romaine lettuce
• 1 cup grated carrots
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 cup thinly sliced cucumber
• 1/2 cup mandarin orange segments (drained)
• 1/3 cup chopped green onions
• 1/4 cup toasted sliced almonds
• 1 cup crispy chow mein noodles
• 3 tbsp soy sauce (for the dressing)
• 2 tbsp rice vinegar (for the dressing)
• 1 tbsp sesame oil (for the dressing)
• 1 tbsp honey (for the dressing)
• 1 clove garlic, minced (for the dressing)
• 1 tsp freshly grated ginger (for the dressing)
• Salt and pepper to taste (for the dressing)

How to Make this

1. If your chicken isn’t pre-cooked, season the breasts with a bit of salt and pepper then cook ’em in a skillet for about 5 minutes per side, let ’em cool, and shred using two forks.

2. In a large bowl, toss together the shredded Napa cabbage, romaine lettuce, grated carrots, and julienned red and green bell peppers.

3. Add the thinly sliced cucumber, drained mandarin orange segments, and chopped green onions into the bowl.

4. Next, mix in the shredded chicken so it gets evenly distributed among the veggies.

5. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and a pinch of salt and pepper.

6. Drizzle this dressing over the salad mixture and toss everything together carefully.

7. Stir in the toasted sliced almonds and crispy chow mein noodles just before serving to keep the crunch.

8. Taste it and adjust with extra salt and pepper if needed, then serve immediately and enjoy!

Equipment Needed

1. Skillet – for cooking the chicken breasts until they’re done and easy to shred later;
2. Two forks – used to shred the chicken after it cools down;
3. Large bowl – where all the shredded veggies, chicken, and fruits get tossed together;
4. Small bowl – for whisking all the dressing ingredients into a smooth blend;
5. Whisk – to mix the dressing evenly without any lumps;
6. Cutting board and sharp knife – necessary for slicing and chopping the cabbage, lettuce, carrots, bell peppers, cucumber, and green onions;
7. Measuring spoons and cups – to ensure the right balance of the dressing ingredients like soy sauce, rice vinegar, sesame oil, and honey;
8. Spatula or tongs – to toss the salad all together without squishing the ingredients.

FAQ

• Q: How do I cook the chicken so it fits perfect in this salad?
  
  A: I usually grill or bake the breasts until they hit 165°F, then shred em up while they’re still warm. It makes it easier and the flavor stays locked in.
• Q: Can I replace some of these veggies if I don’t have them?
  
  A: Sure, you can mix it up. If you don’t have Napa cabbage, you can use regular cabbage or even coleslaw mix, but it might change the crunch a bit.
• Q: How do I keep the chow mein noodles crispy?
  
  A: Add the noodles right before serving. If you mix them in with the dressing too early, they might get soggy.
• Q: Can I make this salad ahead of time?
  
  A: Definitely, but I’d add the crispy noodles and almonds right before serving. That way they stay crunchy throughout.
• Q: What if I want a little spice in my salad?
  
  A: You can toss in a pinch of red pepper flakes or a bit of chili oil in the dressing. Remember, a little goes a long way.

Chinese Chicken Salad Recipe Substitutions and Variations

• Chicken: You can swap the boneless chicken breasts with chicken thighs or even tofu if you’re looking for a veggie twist
• Napa cabbage: Try using bok choy or a simple coleslaw mix instead of Napa cabbage
• Mandarin orange segments: Fresh orange slices or even dried cranberries can work in place of mandarin oranges
• Crispy chow mein noodles: Fried wonton strips or rice crackers are a good alternative if you can’t find chow mein noodles
• Toasted sliced almonds: Chopped cashews or peanuts can be used if you’re out of almonds

Pro Tips

1. Try cooking your chicken with a little extra salt and pepper to really bring out the flavor before shredding it, and if you forget to cool it, it can actually fall apart too much, so let it chill for a bit first.
2. When mixing the veggies, make sure you do it gently so the textures stay crisp—adding the chow mein noodles and almonds last keeps them crunchier rather than soggy.
3. For the dressing, if you like it a bit sweeter or tangier, feel free to tweak the honey or rice vinegar amounts. Trust me, a little adjustment can make a big difference.
4. Lastly, toss everything together in a big bowl so the flavors mix well. If you end up over-mixing, some of the veggies might get a little smashed, but that can work to your advantage for a different texture if you’re into it.