Description
A quick and vibrant Chinese Chicken Salad packed with tender chicken, crisp vegetables, and a rich, nutty dressing. Perfect for a light yet satisfying lunch or easy weeknight meal.
Ingredients
1 chicken breast
1 large carrot, peeled and sliced into thin coins
1 head napa cabbage, chopped
1/2 cup red bell pepper, sliced into 1/2-inch strips
2 tablespoons cilantro, chopped
2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil
1 tablespoon soy sauce (or bragg’s liquid aminos)
1/2 teaspoon ginger, minced
1 tablespoon rice vinegar
1 tablespoon almond butter
1 tablespoon mayonnaise or vegannaise
2 tablespoons oil
Instructions
- Place the chicken breast in a steamer over boiling water and cook for about 8 minutes until fully cooked. Let it cool, then cut into chunks. Skip this step if using pre-cooked or rotisserie chicken.
- In a large bowl, combine the chicken, carrot, cabbage, red bell pepper, cilantro, and sesame seeds.
- Add the sesame oil, soy sauce, ginger, rice vinegar, almond butter, mayonnaise, and oil to a food processor. Pulse until a smooth dressing forms.
- Pour the dressing over the salad and toss until evenly coated. Serve immediately.
Notes
Use rotisserie chicken to save time.
Swap chicken with tofu, tempeh, or edamame for a plant-based version.
Use liquid aminos instead of soy sauce for a gluten-free option.
Add chopped peanuts or almonds for extra crunch.
Sprinkle red pepper flakes or add chili oil for heat.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep dressing separate until serving to maintain crunch.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
