Chinois Chicken Salad: A Tasty Twist on Classic Flavors

Chinois Chicken Salad is a vibrant dish featuring chicken, Napa cabbage, and a tangy sesame dressing, perfect for any gathering.

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Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

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.
2 tablespoons Olive Oil Can be swapped with canola oil if desired.
to taste Salt Kosher salt enhances taste better than table salt.
to taste Black Pepper

For the Dressing

1/2 cup Mayonnaise Greek yogurt is a lighter alternative.
2 tablespoons Rice Vinegar White vinegar works as a substitute.
2 tablespoons Soy Sauce Choose tamari for a gluten-free option.
1 tablespoon Honey Agave syrup is a good vegan substitute.
1 teaspoon Sesame Oil Toasted sesame oil boosts richness.
1 tablespoon Grated Fresh Ginger Ground ginger is handy in a pinch.
1 clove Garlic Garlic powder can be a convenient swap.
to taste Red Pepper Flakes Optional for heat; adjust according to taste.

For the Salad Base

4 cups Shredded Napa Cabbage Green cabbage or mixed greens can also work.
1 cup Shredded Carrots Any color of carrots or even bell peppers can be used.
1/4 cup Chopped Green Onions Shallots can provide a similar flavor profile.

For Toppings

1/4 cup Sliced Almonds Toasted; peanuts or sesame seeds can be alternatives.
2 tablespoons Sesame Seeds Toasted; flaxseeds or sunflower seeds work too.
1 cup Crispy Wonton Strips Chow Mein noodles can also be used; omit for a gluten-free dish.
1 cup Mandarin Orange Segments Fresh fruit can lighten the sweetness.

Equipment

skillet
Mixing bowl
Whisk
Forks

Method

Preparation Steps

Pat boneless, skinless chicken breasts dry with paper towels, season with salt and black pepper, and drizzle with olive oil. Cook in a skillet over medium-high heat for 5-7 minutes per side until fully cooked.
Remove the chicken from the skillet and let it rest until cool enough to handle. Shred the chicken into bite-sized pieces with two forks.
In a mixing bowl, whisk together mayonnaise, rice vinegar, soy sauce, honey, and sesame oil until smooth. Add ginger, garlic, and red pepper flakes, mixing thoroughly.
Cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld.
In a large bowl, combine shredded Napa cabbage, carrots, and green onions. Toss gently to blend.
Add shredded chicken to the vegetables. Pour chilled dressing over and toss gently to coat evenly.
Before serving, sprinkle with sliced almonds, sesame seeds, crispy wonton strips, and mandarin orange segments for added crunch and sweetness.
Serve immediately or refrigerate for another 30 minutes before serving for the best flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 22gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 300IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Refrigerate for at least 30 minutes before serving to enhance flavors. Prepare chicken and dressing ahead for quick assembly.

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