There are several variations of this Chinese inspired chicken salad and the hero of this salad is the Asian dressing. Most recipe have crunchy noodles but we have added toasted almonds and chia seeds that add so much texture and nutrition of course. Made with shredded cabbage, bell peppers, carrots, green onions and cooked shredded chicken then finished with a fabulous dressing, this salad is perfect for meal prep, packed lunches and keep you satisfied until the next meal.
I love the hit of ginger, garlic, soy, sesame oil of an Asian dressing. Made with these staples this salad dressing keeps for days, weeks even up to a month even though it rarely lasts that long in our household.
The chopped veggies are sturdy, not leafy, so they will stay fresh without wilting for a few days in the fridge –5 days in an airtight container. And shredded chicken can be rotisserie, poached chicken breast, leftover grilled chicken or any leftover chicken preparation that needs using up. The only thing to add fresh is the crunchy veggies and that fabulous ginger-garlic dressing.
The chopped veggies stay fresh for days in the fridge – I’ve kept them for 5 days in an airtight container – and shredded chicken can be frozen. The only thing to add fresh is the ginger and garlic in the dressing.
Chinese Chicken Salad
Ingredients
The Dressing
- ¼ cup rice vinegar
- 2-3 tbsp light soy/tamari sauce
- 1 lime juiced
- 2 tbsp toasted sesame oil
- 2-3 tbsp any neutral oil such as grapeseed or avocado
- 2 tbsp tahini optional
- 1 tbsp honey or maple syrup
- 1 tbsp minced fresh ginger
- 1 tsp minced garlic
- 2 tbsp water or as needed
Chicken Salad
- 4 cups shredded green cabbage Savoy or Napa or regular
- 2 cups shredded red cabbage or substitute more Napa cabbage
- 1 medium red bell pepper thinly sliced
- 4 scallions white and green parts, thinly sliced
- ½ cup grated carrots from 2 carrots
- ⅓ cup chopped fresh cilantro
- ¼ cup fresh mint leaves
- ½ cup toasted slivered almonds
- 2-3 cups cooked shredded chicken allow the chicken to cool if freshly cooked before adding to the salad
- 1 tablespoon toasted sesame seeds and/or chia seeds
Instructions
- In a blender or by hand blend or whisk all the ingredients in the dressing until smooth and creamy.
- Combine all the ingredients for the salad except the mint, cilantro, nuts and seeds. Pour the salad dressing as needed. Mix well. The dressing should lightly coat the veggies and chicken. Allow it to sit for about 10-15 minutes so the chicken can absorb some of the dressing.
- Right before serving add the cilantro, mint, slivered almond, sesame seeds and give it a good toss. Enjoy!
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