Chinese Chicken Salad: A Crisp and Refreshing Classic
A vibrant fusion salad combining shredded poached chicken, crisp iceberg and napa cabbages, and a smoky ginger-sesame dressing. The emulsified vinaigrette ensures even flavor distribution, while wonton strips add golden crunch.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 servings 1x
- Category: Appetizers & Snacks
- Method: Poaching, Tossing
- Cuisine: Fusion
- Diet: Non-pork, non-alcohol
Ingredients
2 cups shredded poached or rotisserie chicken breast
4 cups shredded iceberg lettuce
1 cup thinly sliced napa cabbage
3/4 cup crispy wonton strips
2 tbsp toasted sesame oil
1 tbsp freshly grated ginger
3 tbsp rice vinegar
1 tbsp soy sauce
1/4 cup green onions (diced)
1 tbsp toasted sesame seeds
Instructions
Simmer chicken breasts in salted water for 12 minutes until 165°F internal temperature is reached.
Allow chicken to cool, then shred with two forks into bite-sized pieces.
Toss shredded chicken, cabbage, and green onions in a large bowl.
In a mason jar, whisk together sesame oil, rice vinegar, grated ginger, and soy sauce until emulsified.
Drizzle dressing over the salad just before serving to preserve crunch.
Sprinkle with wonton strips and toasted sesame seeds for final texture contrast.
Notes
Use a mandoline slicer for uniform cabbage thickness and better dressing absorption
Toast sesame seeds in a dry pan for 60 seconds to enhance aroma
Can substitute chicken with steamed tofu for a plant-based version
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 3200mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Find it online: https://www.blinkitchen.com/chinese-chicken-salad-recipe/