Description
This Chinese Chicken Salad is a vibrant and crunchy dish featuring shredded carrots, green onion, and red cabbage layered over crisp romaine lettuce. Tender baked chicken breasts marinated in soy sauce and sesame oil add protein and flavor, while a tangy sesame vinaigrette ties all the ingredients together. Topped with crunchy chow mein noodles and sliced almonds for an added texture, this salad is perfect for a light, healthy meal packed with Asian-inspired flavors.
Ingredients
Scale
SALAD
- 2 boneless, skinless chicken breasts
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 4 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- 1/3 cup grated carrots
- 1 green onion, thinly sliced
- 1/4 cup chow mein noodles for serving
- 1/4 cup sliced almonds for serving
SESAME VINAIGRETTE
- 1/3 cup rice wine vinegar
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 1 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
Instructions
- Marinate the Chicken: In a gallon-size Ziploc bag or large bowl, combine the chicken breasts with 3 tablespoons of low-sodium soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon pepper. Seal and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Bake the Chicken: Preheat the oven to 350°F (175°C). Place the marinated chicken along with the leftover marinade into a baking dish. Bake for about 30 minutes, or until the chicken is fully cooked through. Remove from the oven and let it cool before chopping into bite-size pieces.
- Prepare Sesame Vinaigrette: In a small bowl, whisk together the rice wine vinegar, minced garlic, sesame oil, granulated sugar, freshly grated ginger, and low-sodium soy sauce until well combined. Set aside to let the flavors meld.
- Assemble the Salad: In a large bowl, arrange the chopped romaine lettuce as the base. Top with shredded red cabbage, grated carrots, thinly sliced green onion, and the cooled, chopped chicken pieces.
- Dress and Toss: Drizzle the prepared sesame vinaigrette over the salad ingredients. Gently toss to evenly coat all components with the dressing.
- Finish and Serve: Serve the salad immediately, garnished with crunchy chow mein noodles and sliced almonds for added texture and flavor.
Notes
- For extra flavor, marinate the chicken overnight.
- If you prefer a spicier vinaigrette, add a pinch of red chili flakes.
- Chow mein noodles can be substituted with crispy fried wonton strips.
- Use low-sodium soy sauce to keep the sodium content healthier.
- The salad can be prepared ahead, but add the crunchy toppings just before serving to maintain texture.
