Chinese Chicken Salad Recipe

Prep vegetables

Wash and dry the mixed salad greens and napa cabbage. Shred the napa cabbage finely if not pre-shredded. Peel and shred the carrot (use a box grater or vegetable peeler). Thinly slice the red bell pepper into strips and thinly slice the green onions on the bias. Pick cilantro leaves from stems and set aside.

Toast almonds

In a small dry skillet over medium heat, add the sliced almonds and toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from heat and cool.

Crisp noodles

If using store-bought chow mein noodles, break into bite-size pieces. If using wonton wrappers to make strips: cut into thin strips and shallow-fry or bake until crisp. Set aside with toasted almonds.

Marinate chicken

Pat chicken breasts dry. In a small bowl combine 2 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, minced garlic, and 1 tsp ground pepper. Add chicken and coat evenly. Let marinate 15–20 minutes at room temperature (or up to 2 hours refrigerated).

Cook chicken

Heat 1 tbs neutral oil in a skillet over medium-high heat. When hot, add the chicken breasts and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Remove to a cutting board and let rest 5 minutes before slicing thinly against the grain into strips or bite-size pieces.

Make dressing

In a bowl or jar combine 3 tbs soy sauce, 3 tbs rice vinegar, 1 tsp sesame oil, 2 tsp honey, 2 tbs neutral oil, 1 tsp grated ginger, 1 minced garlic clove, 1 tbs toasted sesame seeds, and 1 tsp sriracha (optional). Whisk or shake vigorously until emulsified. Taste and add up to 1/4 tsp salt if needed. Adjust sweetness or acidity to taste (more honey or rice vinegar).

In a large bowl combine the mixed salad greens, shredded napa cabbage, shredded carrot, red bell pepper, sliced green onions, and cilantro. Toss gently to combine.

Add sliced cooked chicken to the salad and drizzle about two-thirds of the dressing over the top. Toss lightly to coat everything evenly.

Transfer salad to a serving platter or divide among plates. Sprinkle toasted almonds and crispy chow mein noodles over the top. Serve remaining dressing on the side for guests to add more if desired.

Serve immediately so the crunchy toppings remain crisp.