Description
This Chinese Chicken Chopped Salad will make you forget you’re eating healthy! Crunchy, colorful, and packed with flavor, it’s the perfect way to spice up your lunch routine.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450g), cooked and diced
- 4 cups (300g) Napa cabbage, finely chopped
- 2 cups (150g) red cabbage, thinly sliced
- 1 cup (110g) carrots, julienned or shredded
- 1 cup (150g) mandarin orange segments, drained if using canned
- 1/2 cup (50g) sliced almonds, toasted
- 1/2 cup (30g) green onions, thinly sliced
- 1 cup (60g) crispy wonton strips or chow mein noodles
- 1/4 cup (10g) fresh cilantro, chopped (optional)
- 1/4 cup (60ml) rice vinegar
- 3 tablespoons (45ml) low-sodium soy sauce
- 2 tablespoons (30ml) honey or brown sugar
- 1 tablespoon (15ml) sesame oil
- 2 tablespoons (30ml) vegetable oil
- 1 tablespoon (15g) fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon (15g) sesame seeds
Instructions
- Season chicken breasts with salt and pepper, then grill, bake, or poach until the internal temperature reaches 165°F (74°C). Allow to cool completely before cutting into bite-sized pieces.
- In a medium bowl, whisk together rice vinegar, soy sauce, honey, grated ginger, and minced garlic. Slowly drizzle in the sesame oil and vegetable oil while whisking continuously. Stir in the sesame seeds.
- Finely chop the Napa cabbage, thinly slice the red cabbage, julienne or shred the carrots, and slice the green onions. Place all prepared vegetables in a large salad bowl.
- Heat a small, dry skillet over medium heat. Add the sliced almonds and toast until golden brown and fragrant, about 3-5 minutes. Transfer to a plate to cool.
- Add the cooled chicken, mandarin orange segments, and chopped cilantro to the bowl with the vegetables. Drizzle about two-thirds of the dressing over the salad and toss gently to coat.
- Add the toasted almonds and crispy wonton strips just before serving and toss lightly. Serve immediately with remaining dressing on the side.