Chinese Chicken Salad
This is a substantial salad where the texture is just as important as the flavor. The entire success of the dish relies on two things: the chicken being completely cold before it's mixed with the vegetables, and the crunchy toppings. Warm chicken will instantly wilt the cabbage into a sad, soggy mess.
Ingredients
For the Salad
- ~1 1/2 lbs boneless skinless chicken breasts
- 4 cups napa cabbage thinly shredded
- 2 cups red cabbage thinly shredded
- 1 cup shredded carrots
- 1 red bell pepper thinly julienned
- 6 scallions thinly sliced on a diagonal
- 1/2 cup cilantro roughly chopped
For the Dressing
- 1/4 cup unseasoned rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp avocado oil
- 2 tsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp fresh ginger grated
- 1 tsp toasted sesame oil
- 1 clove garlic grated
- 1/4 tsp black pepper
For the Toppings
- 1 cup crispy chow mein noodles
- 1/2 cup toasted sliced almonds
Method
- Poach chicken breasts in simmering water until internal temp reaches 165F.
- Shred chicken while hot using two forks.
- Spread shredded chicken on plate and refrigerate until completely cold, at least 1 hour.
- Whisk together dressing ingredients: rice vinegar, hoisin, avocado oil, maple syrup, soy sauce, lime juice, ginger, sesame oil, garlic, and pepper. Let rest.
- In large bowl, combine cold chicken, both cabbages, carrots, bell pepper, and scallions.
- Add 3/4 of dressing and toss to coat evenly. Add more if needed.
- Fold in cilantro.
- Top with crispy chow mein noodles and toasted almonds just before serving.
Notes
Must chill chicken completely before assembling.
Add crunchy toppings last to maintain texture.
Add crunchy toppings last to maintain texture.