Description
This Asian Chicken Salad is a fresh, vibrant meal packed with crunch and tossed in a savory ginger-sesame dressing. Featuring a colorful mix of Chinese and red cabbage, sweet carrots, and tender shredded chicken, it is a healthy lunch or dinner that never gets boring. Topped with crispy noodles and toasted sesame seeds, this salad delivers that perfect restaurant-quality texture and flavor right at home.
Ingredients
The Ginger-Sesame Dressing
- 2 tbsp light soy sauce (or Tamari for gluten-free)
- 3 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil (grapeseed, canola, etc.)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger, grated or finely chopped
- 1 garlic clove, minced
- 1/2 tsp black pepper
The Salad Base
- 2 cups cooked chicken, shredded (rotisserie works great)
- 4 cups Chinese cabbage (Nappa Cabbage), finely shredded
- 1 1/2 cups red cabbage, finely shredded
- 1 cup carrots, finely julienned (or grated)
- 1/2 cup scallions (shallots), thinly sliced on the diagonal
The Crunch & Garnish
- 1/2 to 1 cup crunchy chow mein noodles (fried noodles)
- 1–2 tsp sesame seeds (toasted)
Instructions
Make Dressing
In a small jar, combine the soy sauce, rice vinegar, sesame oil, neutral oil, sugar, grated ginger, minced garlic, and black pepper.
Emulsify
Screw the lid on tight and shake vigorously until well blended. Set aside for 10 minutes to allow the flavors to meld.
Assemble Salad
In a large bowl, combine the shredded Chinese cabbage, red cabbage, julienned carrots, shredded chicken, and sliced scallions.
Add Crunch
Add half of the crunchy noodles to the mix.
Toss
Drizzle the dressing over the salad ingredients. Coat: Toss well with tongs to ensure every leaf and piece of chicken is evenly coated.
Serve
Divide the salad between serving bowls. Top: Top with the remaining crunchy noodles and a generous sprinkle of sesame seeds. Serve immediately.
Notes
The “Soggy” Factor: Don’t dress the salad until you are ready to eat! While cabbage is sturdy, the crunchy noodles will get soggy quickly if they sit in the dressing for too long. Keep components separate if meal prepping.
Shredding Tip: The finer you shred the cabbage, the better the salad tastes. Thin ribbons allow the dressing to coat more surface area and make the salad lighter and easier to eat.
Ginger Hack: Peel your ginger with the edge of a spoon and grate it using a microplane zester to create a fine paste that melts seamlessly into the dressing.
Temperature: Ensure the chicken is cold or at room temperature. Adding hot chicken can wilt the cabbage and ruin the crisp texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Main
- Method: Chopping / Mixing
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Keywords: asian chicken salad, chinese chicken salad, healthy lunch ideas, nappa cabbage recipes, sesame ginger dressing, rotisserie chicken recipes, crunchy noodle salad