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Chinese Chicken Salad

Chinese Chicken Salad

The ultimate refreshing meal! This Chinese Chicken Salad combines crunchy vegetables with tender chicken, all coated in a creamy dressing. Perfect for a light lunch or dinner, it's an easy, flavorful dish you'll want to make again and again.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Dinner, Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Chicken breast
  • 1 Large carrot peeled and sliced into thin coins
  • 1 Head of napa cabbage chopped
  • 1/2 cup Red bell pepper sliced into 1/2-inch strips
  • 2 tablespoons Cilantro chopped
  • 2 teaspoons 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

Equipment

  • Food Processor
  • Peeler
  • Large Pot
  • Chef's Knife

Method
 

  1. Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes or until cooked through. Cool and cut into chunks. You can also use leftover cooked chicken or rotisserie chicken and skip this step.
  2. In a large bowl, combine the chicken, carrot, cabbage, bell pepper, cilantro, and toasted sesame seeds.
  3. Place the remaining ingredients in the bowl of a food processor and pulse to combine.
  4. Add the dressing to the salad and toss to combine.

Notes

  • Veggie Lover’s Dream: Swap out the chicken for tofu, tempeh, or edamame to create a delightful meatless version of this salad that’s still packed with protein.
  • Gluten-Free Galore: Keep it gluten-free by using gluten-free Bragg’s liquid aminos instead of soy sauce.
  • Nutty Adventure: Add some chopped peanuts or almonds for an extra layer of crunch.
  • Spicy Surprise: If you’re feeling bold, sprinkle some red pepper flakes for a spicy kick.