This Crunchy Chinese Chicken Salad is a colorful mix of fresh veggies, juicy chicken, and crispy noodles. It’s bright, crunchy, and oh-so-tasty!
It’s super easy to throw together and perfect for lunch or dinner. I love adding a little extra crunch with those noodles—who can resist that? 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this salad as they cook quickly and stay juicy. If you want a shortcut, rotisserie chicken works perfectly too. Just shred it and add it to your salad!
Cabbage: Napa cabbage gives a nice crunch and mild flavor. If it’s not available, green cabbage is a good substitute. Purple cabbage adds a pop of color, but you can skip it if you prefer.
Peanuts or Cashews: For crunch, I recommend roasted peanuts. If you’re allergic to nuts or want a change, try sunflower seeds or toasted chickpeas for a similar texture.
Dressing Ingredients: You can substitute rice vinegar with apple cider vinegar or lemon juice for a different zing. If you’re avoiding honey, agave syrup or maple syrup serves as a good alternative.
How Do I Make the Chicken Juicy and Flavorful?
Cooking chicken to perfection can be tricky, but with a few tips, you’ll nail it! Marinating the chicken not only adds flavor but also keeps it moist. Here’s how to do it:
- Marinate the chicken in soy sauce and sesame oil for at least 10-15 minutes. This boosts the flavor!
- Preheat your grill pan or skillet to medium heat to get that nice sear.
- Cook the chicken for 5-6 minutes on each side. Don’t rush it! Wait until it’s golden brown before turning.
- Let the chicken rest after cooking. This helps the juices redistribute and keeps it juicy.
Following these steps, you’ll have delicious, tender chicken shining in your salad! Enjoy the crunch and freshness!
Crunchy Chinese Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 6 cups shredded Napa cabbage (or green cabbage)
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped roasted peanuts or cashews
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili paste or red pepper flakes (adjust to taste)
- 1 tablespoon toasted sesame seeds (optional)
How Much Time Will You Need?
This recipe will take approximately 30 minutes from start to finish. You’ll spend about 15 minutes preparing and cooking the chicken and another 15 minutes putting the salad together and making the dressing. It’s a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by marinating the chicken. In a small bowl, combine the soy sauce and sesame oil. Place the chicken breasts in the marinade and let them soak for about 10 to 15 minutes. This step adds flavor and keeps your chicken moist while cooking.
2. Cook the Chicken:
While the chicken is marinating, preheat a grill pan or skillet over medium heat. Once hot, add the marinated chicken breasts. Cook them for about 5 to 6 minutes on each side, or until they are cooked through and golden brown. Take them off the heat and let them rest for 5 minutes, then slice thinly.
3. Make the Dressing:
In a separate bowl, whisk together the dressing ingredients: soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, chili paste, and sesame seeds if you’re using them. Mix until combined and set it aside.
4. Assemble the Salad:
In a large mixing bowl, combine the Napa cabbage, purple cabbage, shredded carrots, sliced green onions, and chopped cilantro. Pour half of the dressing over the veggies and toss everything together until well coated.
5. Serve the Salad:
Divide the salad into individual plates or pile it onto a big serving platter. Lay the sliced chicken on top and drizzle the remaining dressing over it. Finish with a generous sprinkle of chopped peanuts or cashews for that delightful crunch!
6. Optional Garnish:
If you want to add a little flair, toss on some extra fresh cilantro, chopped green onions, or a pinch of red pepper flakes for additional heat.
And there you have it! Enjoy this refreshing, crunchy, and flavorful Chinese Chicken Salad—perfect for lunch or dinner! 😋
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a great time-saver. Just shred the chicken and toss it in with your salad. It will still taste delicious!
What if I Don’t Have Sesame Oil?
If you don’t have sesame oil, you can use another mild oil like vegetable or canola oil. While it won’t have the same nutty flavor, it will still work well in the recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate until you’re ready to eat. Just give the salad a toss and drizzle on the dressing when serving!
Can I Add Other Vegetables?
Definitely! Feel free to add or substitute your favorite vegetables like bell peppers, cucumbers, or snap peas for extra crunch and color. Just keep in mind the salad’s overall flavor and balance!
