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–+ servings
Chinois Chicken Salad

Chinois Chicken Salad: Fresh, Crunchy, and Flavor-Packed Delight

Enjoy a vibrant Chinois Chicken Salad, packed with tender chicken, crisp Napa cabbage, and a delightful sesame dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Can substitute with shrimp or tofu.
  • 2 tablespoons Olive Oil Peanut oil can be used instead.
  • to taste Salt
  • to taste Pepper
For the Dressing
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 2 tablespoons Rice Vinegar Can be replaced with apple cider vinegar.
  • 2 tablespoons Soy Sauce Tamari can be used for gluten-free.
  • 1 tablespoon Honey Maple syrup can be used as a vegan alternative.
  • 1 tablespoon Sesame Oil Omit if allergic and use more olive oil.
  • 1 tablespoon Fresh Ginger Ground ginger is an alternative.
  • 2 cloves Garlic Garlic powder can be used if fresh is unavailable.
  • 1/4 teaspoon Red Pepper Flakes Omit for no spice.
For the Salad
  • 4 cups Napa Cabbage Can substitute with green cabbage.
  • 1 cup Carrots Substitute with bell peppers.
  • 1/2 cup Green Onions Can switch to red onions.
For the Toppings
  • 1/4 cup Sliced Almonds Peanuts or cashews can be used instead.
  • 2 tablespoons Sesame Seeds Omit if allergic.
  • 1 cup Crispy Wonton Strips Chow mein noodles can be a substitute.
  • 1 cup Mandarin Oranges Pineapple can be used for a tropical twist.

Equipment

  • Skillet
  • Mixing Bowl
  • meat thermometer

Method
 

Preparation Steps
  1. Begin by patting your chicken breasts dry. Drizzle with olive oil and season with salt and pepper. Set aside for 5 minutes.
  2. Place seasoned chicken in a hot skillet, cooking for 5-7 minutes on each side until golden brown and reaching 165°F.
  3. Once cooked, transfer chicken to a plate and allow to cool slightly.
  4. Shred the chicken into bite-sized pieces using forks or your hands.
  5. In a mixing bowl, whisk together mayonnaise, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes until smooth.
  6. In a large bowl, combine Napa cabbage, carrots, and green onions. Add shredded chicken and poured dressing. Toss gently.
  7. Before serving, top with sliced almonds, sesame seeds, wonton strips, and mandarin oranges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 400IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Refrigerate for at least 30 minutes after dressing to enhance flavor. Toast nuts and seeds for added depth.

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