Chinese Chicken Salad
This Chinese chicken salad features crisp veggies, tender chicken, and a punchy dressing, perfect for hot days.
Equipment
- food processor or blender
Ingredients
Dressing
- ⅓ cup unseasoned rice vinegar
- ¼ cup soy sauce
- 3½ tablespoons honey
- ¼ cup sesame oil
- ⅓ cup peanut or vegetable oil
- 3 cloves garlic, peeled and roughly chopped
- 1½ in square piece fresh ginger, peeled and roughly chopped see note
Salad
- 4 cups chopped Napa cabbage
- 4 cups chopped romaine or substitute more Napa cabbage
- 1 medium red bell pepper, thinly sliced
- 2 medium scallions, thinly sliced white and green parts
- ½ cup grated carrots from 2 carrots
- ¼ cup chopped fresh cilantro
- ⅓ cup salted cashews or peanuts
- 2 cups cooked, shredded chicken
Instructions
Preparation
- Make the dressing: In a food processor or blender, combine all of the dressing ingredients and blend until smooth.
- Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately.
Notes
Check out easy guidance for how to peel, grate, and chop fresh ginger.
Nutrition
Serving: 1servingCalories: 608kcalCarbohydrates: 28gProtein: 19gFat: 48gSaturated Fat: 9gCholesterol: 53mgSodium: 989mgFiber: 4gSugar: 19g
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