Description
This Chinese Chicken Salad is a crunchy rainbow of flavor that makes eating healthy feel like a treat, not a chore. Your weekday lunch just got an upgrade.
Ingredients
Scale
- 3 cups (270g) Napa cabbage, thinly sliced
- 1 cup (70g) red cabbage, thinly sliced
- 2 cups (280g) cooked chicken breast, shredded or diced
- 1 cup (100g) carrots, julienned
- 1 cup (100g) snap peas, thinly sliced
- 1/2 cup (50g) red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1/4 cup (10g) fresh cilantro, chopped
- 1/3 cup (40g) sliced almonds, toasted
- 2 tablespoons (16g) sesame seeds, toasted
- 3 tablespoons (45ml) rice vinegar
- 2 tablespoons (30ml) low-sodium soy sauce
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon (5g) fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon (5ml) lime juice
Instructions
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and lime juice until well combined.
- In a large mixing bowl, combine the Napa cabbage and red cabbage, tossing them together to create an even base.
- Add the shredded chicken to the cabbage mixture.
- Layer in the julienned carrots, sliced snap peas, and red bell pepper strips.
- Sprinkle the green onions and cilantro over the vegetable mixture.
- Just before serving, add the toasted almonds and sesame seeds.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or store components separately if preparing for later.