Description
This Chinese Chicken Salad is a vibrant and flavorful dish that combines crunchy vegetables, tender shredded chicken, and a rich, tangy peanut sesame dressing. Perfect for a light lunch or a refreshing dinner, it features a balanced blend of textures and tastes with a hint of spice and citrus freshness.
Ingredients
Scale
Dressing:
- 1/4 cup light olive oil or vegetable oil
- 3 Tbsp creamy peanut butter
- 2 Tbsp toasted sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp fresh lime juice
- 2 Tbsp honey
- 1 Tbsp peeled and minced ginger
- 1 1/2 tsp minced garlic (1 large clove)
- 1/2 tsp Chinese five spice (optional)
- 1/4 tsp red pepper flakes (optional), or more to taste
Salad:
- 1/2 large head romaine lettuce, shredded
- 1/2 medium head Napa cabbage, cored and shredded
- 3 cups cooked shredded rotisserie chicken breast
- 1 large red bell pepper, cored, seeded and sliced
- 1 large carrot, juliened
- 4 green onions, sliced
- 1/2 cup rough chopped cilantro
- 1/2 cup rough chopped peanuts or cashews
- 2 Tbsp toasted sesame seeds (optional)
- Fried wonton strips, homemade or store-bought (optional)
Instructions
- Make the dressing: In a medium mixing bowl, whisk together light olive oil, creamy peanut butter, toasted sesame oil, soy sauce, rice vinegar, fresh lime juice, honey, peeled and minced ginger, minced garlic, Chinese five spice, and red pepper flakes until smooth and well combined.
- Chill the dressing: Transfer the dressing to the refrigerator and chill for at least 30 minutes to allow the flavors to meld. Alternatively, you can freeze it for 15 minutes to speed up the chilling process.
- Prepare the salad base: In a large serving bowl, toss together the shredded romaine lettuce, shredded Napa cabbage, cooked shredded rotisserie chicken breast, sliced red bell pepper, juliened carrot, sliced green onions, and chopped cilantro until evenly distributed.
- Add toppings: Sprinkle the chopped peanuts or cashews and toasted sesame seeds (if using) over the salad for added crunch and flavor.
- Toss and serve: Pour the chilled dressing over the entire salad and toss gently to coat all ingredients evenly. Alternatively, dress individual servings as preferred. Serve immediately after adding dressing to maintain the crispness of the vegetables.
Notes
- For a vegetarian version, omit chicken and add extra crunchy vegetables or tofu.
- Sesame seeds and wonton strips are optional and not included in nutrition estimates.
- If you prefer a spicier salad, increase the red pepper flakes to taste.
- Use fresh lime juice rather than bottled for brighter flavor.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
