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Dorothy Thomas

Ming’s Chinese Chicken Salad Recipe

A refreshing and crunchy Chinese-inspired chicken salad with a tangy sesame dressing. Perfect for a light lunch or dinner!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Chinese-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 300g 2 cups Shredded cooked chicken (rotisserie or grilled)
  • 200g 4 cups Shredded Napa cabbage
  • 50g 1 cup Shredded red cabbage
  • medium 1 Cucumber, julienned
  • medium 1 Carrot, julienned
  • stalks 3 Green onions, sliced
  • 60g ½ cup Toasted almonds or cashews
  • 20g ¼ cup Crispy wonton strips
  • 15g 2 tbsp Sesame seeds
For the Dressing:
  • 60ml   ¼ cup Soy sauce (or tamari for GF)
  • 30ml 2 tbsp Rice vinegar
  • 30ml  2 tbsp Honey (or maple syrup)
  • 15ml  1 tbsp Sesame oil
  • 15ml  1 tbsp Olive oil
  • 5g  1 tsp Fresh ginger, grated
  • 1 clove Garlic, minced
  • ½ tsp  Red pepper flakes (optional) 

Equipment

  • Large mixing bowl
  • Whisk (for dressing)
  • Knife & cutting board
  • Skillet (if cooking chicken)

Method
 

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, olive oil, ginger, garlic, and red pepper flakes. Set aside.
  2. In a large bowl, combine shredded chicken, Napa cabbage, red cabbage, cucumber, carrot, and green onions.
  3. Toss in toasted almonds and crispy wonton strips.
  4. Drizzle the dressing over the salad and toss gently to coat.
  5. Garnish with sesame seeds and extra wonton strips if desired.
  6. Serve immediately for maximum crunch!

Notes

  • Make Ahead: Store dressing separately and toss just before serving to keep the salad crisp.
  • Vegetarian Option: Replace chicken with tofu or chickpeas.
  • Extra Crunch: Add mandarin oranges or bell peppers for more flavor.