Description
This Chinese Chicken Salad is a vibrant, crunchy medley of shredded vegetables and tender chicken, tossed in a creamy, spicy-sweet peanut dressing. It’s hearty enough to serve as a main dish and packed with flavor and texture in every bite.
Ingredients
- Dressing:
- 2 1/2 tablespoons peanut butter
- 2 teaspoons toasted sesame oil
- 1 tablespoon canola oil (or vegetable, grapeseed, or peanut oil)
- 2 teaspoons soy sauce
- 2 teaspoons (or more) Sriracha
- 1 tablespoon honey
- 1 tablespoon + 2 teaspoons rice vinegar
- 1–1 1/2 tablespoons water or lime juice (to adjust consistency)
- 1 garlic clove, minced
- 1/2 teaspoon freshly grated ginger
- Salad:
- 1 1/2 cups Chinese (Napa) cabbage, shredded
- 1 cup red cabbage, shredded
- 1 1/2 cups julienned carrots
- 1 1/2 cups shredded cooked chicken
- 1 1/2 cups bean sprouts
- 1 green onion, thinly sliced on the diagonal
- 1/4 cup peanuts, roughly chopped
- 1/4+ cup crunchy fried noodles
Instructions
- In a small bowl or jug, whisk all dressing ingredients together until smooth. Adjust with water or lime juice for consistency and Sriracha for spice level.
- In a large bowl, combine all salad ingredients except a portion of the noodles, peanuts, and green onions (reserve for garnish).
- Drizzle the dressing over the salad and toss well to coat.
- Top with the remaining crunchy noodles, peanuts, and green onions.
- Serve immediately for maximum crunch.
Notes
- Use rotisserie chicken for a quick and easy option.
- Substitute almond or cashew butter for peanut-free diets.
- Add fresh herbs like cilantro or mint for extra freshness.
- The dressing can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 10g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
