Chinese Chicken Salad
Crispy shredded chicken tossed with crunchy vegetables and a rich sesame-ginger dressing. A restaurant-quality salad that feels fresh, savory, and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.25 lb boneless, skinless chicken breasts
- ½ head napa cabbage
- 1.5 cups shredded carrots
- ½ cup sliced scallions (white and light green parts)
- 1 cup crispy chow mein noodles or wonton strips
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1.5 tablespoons neutral oil (for cooking chicken)
Instructions
- 1
Pat the chicken breasts dry with paper towels by pressing gently all over until the surface is no longer wet. This helps them brown faster.
- 2
Season both sides of each chicken breast evenly with salt and pepper, using about 1/4 teaspoon of each per breast.
- 3
Heat 1.5 tablespoons neutral oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Place the chicken breasts in the hot oil, one next to the other, without moving them. You'll hear a loud sizzle immediately.
- 5
Cook undisturbed until the underside turns golden brown and releases easily from the pan, about 6 minutes. Peek underneath one edge with a spatula to check.
- 6
Flip each chicken breast and cook the other side until golden and the thickest part reaches 165°F on a meat thermometer, about 5–6 minutes more.
- 7
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so it stays juicy when you shred it.
- 8
In a small bowl, whisk together 3 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon minced ginger, and 2 minced garlic cloves until the mixture is uniform and no streaks of sesame oil remain.
- 9
Using two forks or your fingers, shred the cooled chicken into thin, bite-sized pieces by pulling it apart along the grain, working over the cutting board.
- 10
Slice the napa cabbage crosswise into 1/4-inch-thick ribbons, moving your knife perpendicular to the leaves, as if cutting across the head from tip to root end.
- 11
In a large bowl, combine the shredded chicken, sliced cabbage, 1.5 cups shredded carrots, and 0.5 cup sliced scallions, stirring gently with your hands or tongs.
- 12
Pour the sesame-ginger dressing over the salad and toss everything together using two large spoons or salad servers, turning and lifting until the dressing coats all the vegetables evenly.
- 13
Top the salad with 1 cup crispy chow mein noodles or wonton strips, scattering them in a single layer across the surface just before serving.
Tools you’ll need
- 12-inch skillet
- meat thermometer (instant-read)
- cutting board
- chef's knife
- small bowl
- whisk
- large mixing bowl
- two large spoons or salad servers
- paper towels
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