Chinese-Inspired Chicken Salad

Why You’ll Love This Recipe

This salad is a delightful medley of textures, from the crisp cabbage to the tender chicken, with the added crunch of toasted almonds. The dressing, made with sesame oil, coconut aminos, and rice vinegar, ties everything together with its sweet, tangy, and umami-rich flavor. Plus, the inclusion of fresh orange segments and cilantro elevates this salad, giving it a fresh and slightly sweet twist that will leave you craving more. It’s easy to prepare and packs a punch of flavor, making it perfect for a light meal or as a side dish.

Ingredients

For the Salad:

• 3 cups thinly sliced Napa or green cabbage
• 1 cup thinly sliced red cabbage
• 1 cup shredded carrots
• 1 cup sugar snap peas, thinly sliced
• 3 green onions, white and green parts, thinly sliced
• 2 ½ cups cooked, shredded chicken (12 ounces cooked)
• 1 cup orange segments (use a 12- to 15-ounce can of mandarin oranges in 100% juice, drained well, or supreme an orange, or cut fresh orange segments into chunks)
• 1 cup fresh cilantro leaves, stems removed, leaves roughly chopped
• ⅓ cup slivered or sliced almonds, toasted
• Optional: Black and/or white sesame seeds for garnish

For the Dressing:

• ¼ cup unseasoned rice vinegar
• 3 tablespoons toasted sesame oil
• 3 tablespoons coconut aminos
• 2 tablespoons avocado oil or extra-virgin olive oil
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large mixing bowl, combine the Napa cabbage, red cabbage, shredded carrots, sugar snap peas, green onions, and shredded chicken.
2. Add the orange segments and fresh cilantro to the salad mixture.
3. To make the dressing, whisk together the rice vinegar, sesame oil, coconut aminos, avocado oil, ground ginger, and garlic powder in a small bowl or jar until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients.
5. Top the salad with the toasted almonds and, if desired, sprinkle with black or white sesame seeds for garnish.
6. Serve immediately and enjoy!

Servings and Timing

This recipe makes 4 servings.

• Prep time: 15 minutes
• Total time: 15 minutes

Variations

• Add other fruits: For an extra burst of sweetness, consider adding sliced mango, pineapple, or apples.
• Make it spicy: Add a small amount of chili flakes or a drizzle of sriracha in the dressing for some heat.
• Add extra protein: If you want more protein, you can add shrimp or tofu instead of chicken.
• Crunchier texture: Use crispy noodles or chow mein noodles as an extra topping for a crunchier texture.
• Low-sodium version: Use a low-sodium soy sauce substitute instead of coconut aminos if you need to reduce sodium.

Storage/Reheating

• This salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
• If storing, keep the dressing separate and add it just before serving to maintain the crispness of the salad ingredients.

FAQs

Can I use a different type of cabbage?

Yes, you can substitute Napa cabbage with regular green cabbage or even savoy cabbage. Each variety offers a different texture but will work well in the salad.

Can I use a different oil in the dressing?

Yes, if you don’t have avocado oil, you can use extra-virgin olive oil or a light vegetable oil. The sesame oil is key to the flavor, so try to keep that in the dressing.

How do I make this salad gluten-free?

This recipe is naturally gluten-free if you use coconut aminos instead of soy sauce. Just ensure any additional ingredients like packaged shredded chicken or toppings are also gluten-free.

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great option for convenience. Just shred the meat and add it to the salad for a quicker prep time.

Is this salad vegan?

While the salad itself can be made vegan by using tofu or tempeh in place of chicken, the dressing contains sesame oil, which is animal-based. To make it fully vegan, you can substitute with a plant-based oil and ensure no animal-based ingredients are used.

Can I add nuts or seeds to this salad?

Absolutely! You can add extra nuts like cashews or peanuts for a different flavor and texture. Sesame seeds (black or white) also make an excellent addition.

Can I prepare this salad in advance?

It’s best to prepare the salad components ahead of time, but don’t dress the salad until you’re ready to serve it. The dressing can be made up to a day in advance, and the salad ingredients can be chopped and stored separately.

Can I make this salad without orange segments?

Yes, you can leave out the orange segments and use other fruits like apple slices, grapes, or even dried cranberries for a slightly different flavor profile.

Can I make this salad spicy?

Yes, you can add a bit of chili oil or sriracha to the dressing to give the salad some heat. Adjust to your spice preference.

How do I toast the almonds?

To toast the almonds, simply place them in a dry skillet over medium heat and cook, stirring often, for about 3-5 minutes until they are golden brown. You can also toast them in the oven at 350°F (175°C) for about 5-7 minutes, watching closely to avoid burning.

Conclusion

This Chinese-Inspired Chicken Salad is a perfect combination of textures and flavors, with a crunchy base, juicy chicken, and a tangy sesame dressing. It’s a quick and easy dish that’s both refreshing and satisfying, making it a great option for a light meal or a side salad. The variety of vegetables and fresh cilantro, along with the sweet and savory dressing, will make this a new favorite in your recipe rotation!

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