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–+ servings
Chinois Chicken Salad

Chinois Chicken Salad: A Fresh, Flavorful Twist on Tradition

Experience a vibrant Chinois Chicken Salad loaded with fresh ingredients, perfect for any meal or gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with shrimp or tofu for a vegetarian version.
  • 1 tablespoon Olive Oil Can be replaced with avocado oil.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Dressing
  • 1/2 cup Mayonnaise For a lighter option, swap with Greek yogurt.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can serve as a substitute.
  • 2 tablespoons Soy Sauce Opt for tamari to make it gluten-free.
  • 1 tablespoon Honey Consider agave syrup for vegan-friendly options.
  • 1 tablespoon Sesame Oil Using toasted sesame oil deepens the taste.
  • 1 tablespoon Grated Fresh Ginger Ground ginger can work in a pinch.
  • 2 cloves Garlic (minced) Garlic powder can substitute if fresh is unavailable.
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder dish.
For the Salad
  • 4 cups Shredded Napa Cabbage Green cabbage can be used if needed.
  • 1 cup Shredded Carrots Feel free to incorporate other veggies.
  • 1/2 cup Chopped Green Onions Chives make a great alternative.
  • 1/2 cup Sliced Almonds (toasted) Swap for peanuts, cashews, or sunflower seeds.
  • 1/4 cup Sesame Seeds (toasted) Can be omitted if desired.
  • 1 cup Crispy Wonton Strips Rice noodles can serve as a gluten-free option.
  • 1 cup Mandarin Orange Segments Try using fresh orange segments.

Equipment

  • Skillet
  • Mixing Bowl
  • cutting board
  • Knife
  • measuring cups
  • measuring spoons

Method
 

Instructions
  1. Pat the chicken breasts dry with paper towels, drizzle with olive oil, and season with salt and pepper. Cook in a skillet over medium-high heat for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F.
  2. Once cooled, shred the chicken into bite-sized pieces.
  3. In a mixing bowl, whisk together mayonnaise, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes until smooth.
  4. Cover the dressing and refrigerate for at least 30 minutes.
  5. In a large bowl, combine the Napa cabbage, carrots, and green onions.
  6. Add the shredded chicken to the vegetables, drizzle the dressing on top, and toss to coat evenly.
  7. Before serving, sprinkle with almonds, sesame seeds, wonton strips, and mandarin oranges.
  8. Serve immediately for the best experience.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 720mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 60mgCalcium: 10mgIron: 15mg

Notes

Season your chicken generously for enhanced flavor, and consider mixing colorful vegetables for both visual appeal and nutrition.

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