Craving a salad that's bursting with flavor and incredibly satisfying? Get ready to experience the ultimate Chinese Chicken Salad, where crisp veggies, tender chicken, and an irresistible Asian peanut dressing collide in a symphony of taste.
This isn't your average salad – prepare for an addiction!
Ingredients
For the dressing, you're gonna need 2 1/2 tbsp of peanut butter—yes, the creamy stuff!—along with 2 tsp of toasted sesame oil for that nutty richness, and 1 tbsp of canola oil (or vegetable, grapeseed, or peanut oil—whatever floats your boat!). Don't forget 2 tsp of soy sauce and, because I love it, 2 tsp (or more!) of Sriracha.
Now, for a touch of sweetness, add 1 tbsp of honey and 1 tbsp + 2 tsp of rice wine vinegar, it's what gives it that zing! You'll also want 1 garlic clove, minced, plus 1/2 tsp of freshly grated ginger—trust me, it makes all the difference.
For the salad, make sure you've got 1 1/2 cups each of shredded Chinese and red cabbage. Grab 1 1/2 cups of julienned carrots—or use pre-shredded—plus 1 1/2 cups of cooked shredded chicken and bean sprouts. The crispy fried noodles add not just texture, but also a satisfying crunch, similar to those found in Chang's Crispy Noodle Salad. Finally, you'll need 1 sliced shallot (or scallion), 1/4 cup of chopped peanuts and 1/4+ cups of crunchy fried noodles.
Instructions
I'd say our first stop is to mix the dressing—and it's easier than you think! Grab a jug or a small bowl, and whisk together all the dressing ingredients. Taste and adjust as you go. If it's too thick, add a splash of water, or even lime juice. Not spicy enough? More Sriracha, of course!
Now for the fun part – the salad! Throw all your salad ingredients (except some of the noodles, peanuts, and shallots) into a big bowl. Remember to keep some of those toppings for later! You can substitute romaine lettuce for red cabbage in this salad for a milder flavor.
- Finely shred cabbage and julienne carrots. Pre-shredded carrots make it easy.
- Shred or cube your cooked chicken.
- Give it all a good toss to make sure everything's mixed!
Drizzle that glorious dressing all over the salad and toss it all up. Then, garnish with the remaining goodies (noodles, peanuts, shallots) that you kept aside. Serve immediately, and prepare for a flavor explosion!
Recipe Notes
Now that we've made the salad, let's explore into some handy-dandy recipe notes that you might find helpful!
Don't stress about chopping carrots! I'm obsessed with Just Veg pre-shredded carrots from Woolworths; they're crunchy, juicy—and waste-free! These aren't your average carrots; they're Aussie-grown and packed, keeping farms sustainable!
Want to be fancy? Serve the dressing on the side! That way, everyone can customize their salad!
Got gluten issues? No prob! Use gluten-free peanut butter, tamari instead of soy sauce, and—ditch those noodles! Swap them out for crunchy fried shallots—found in the Asian aisle! They add amazing flavor and satisfying crunch! It's like a secret weapon! You're welcome!
Nutrition Information
Speaking of gluten-free options and tasty swaps, let's peek at what's inside this bowl of goodness! Each serving comes in at around 490 calories, which, honestly, isn't bad for a meal that fills you up and tastes amazing. Don't you think? Now, let's break it down a little further, shall we?
I think it's pretty awesome how much protein you're getting – almost 39 grams!–which makes this a satisfying, not-just-salad snack!
Consider these helpful facts:
Carbs clock in** at about 32 grams.
** Fats are around 25 grams.
* You're also getting a decent dose of vitamins A and C–yay for that!
I hope this helps when deciding what's for dinner! It's something I can consider a real lunch, or dinner!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon ginger, grated
1/2 teaspoon garlic, minced
1/2 head napa cabbage, shredded
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup chopped cilantro
1/4 cup toasted almonds, sliced
1/4 cup sesame seeds
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon Sriracha (or to taste)
2 tablespoons water
Instructions:
- Marinate chicken breasts in soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic for at least 15 minutes.
- Cook chicken breasts: grill, bake, or pan-fry until cooked through. Let cool slightly, then shred or dice.
- In a large bowl, combine shredded cabbage, carrots, green onions, cilantro, almonds, and sesame seeds.
- Whisk together peanut butter, lime juice, sriracha, and water until smooth.
- Add cooked chicken to the salad.
- Pour dressing over the salad and toss well.
- Serve immediately.
Nutrition Information (per serving, estimated):
Calories: 450
Protein: 30g
Fat: 30g
Carbohydrates: 20g