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Chinese Chicken Salad Recipe

Chinese Chicken Salad

This is a substantial salad that works as a full meal. The two most important rules are non-negotiable: the shredded chicken must be completely cold before it's tossed with the greens, and the crunchy toppings must be added at the very last second. Following these rules is the difference between a crisp, satisfying salad and a sad, soggy mess.
Prep Time30 minutes
Active Time20 minutes
Chill Time2 hours
Total Time2 hours 50 minutes
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Ingredients

For the Salad

  • 3 cups cooked chicken breast shredded and chilled
  • 3 cups napa cabbage thinly shredded
  • 1 cup red cabbage thinly shredded
  • 1 cup shredded romaine lettuce
  • 1 cup shredded carrots
  • 6 scallions sliced thin on a diagonal
  • 1/2 cup cilantro roughly chopped

For the Dressing

  • 1.5 tablespoons fresh ginger grated
  • 1/3 cup unseasoned rice wine vinegar
  • 3 tablespoons hoisin sauce
  • 3 tablespoons neutral oil like canola
  • 2 teaspoons low-sodium soy sauce
  • 1.5 teaspoons toasted sesame oil
  • 1 teaspoon agave nectar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon sugar

For the Toppings

  • 1 cup crispy chow mein noodles
  • 1/4 cup toasted sliced almonds

Instructions

  • Place the chicken breasts in a pot and cover with the salted water.
  • Bring to a simmer, then cover and remove from the heat for 15-20 minutes until internal temperature reaches 165F.
  • Shred the warm chicken using two forks and spread on a plate to chill for at least 2 hours.
  • Combine the grated ginger, rice vinegar, hoisin sauce, canola oil, soy sauce, sesame oil, agave, pepper, salt and sugar in a jar.
  • Shake the jar vigorously until the dressing is smooth and emulsified.
  • In a large bowl, combine the chilled shredded chicken, napa cabbage, red cabbage, romaine lettuce, carrots, scallions and cilantro.
  • Pour the dressing over the salad ingredients and toss until evenly coated.
  • Divide the dressed salad into bowls.
  • Top each bowl with the crispy chow mein noodles and toasted almonds just before serving.

Notes

The dressing can be made 1-2 days ahead and stored in the refrigerator.
Add the crunchy toppings last minute to prevent them from getting soggy.