Chinese Chicken Salad

No ratings yet

Chinese Chicken Salad is fresh, crunchy and tossed in a sweet, savory sesame ginger dressing. It utilizes rotisserie chicken, so it's perfect for busy nights!

Prep Time20

Cook Time5

Total Time25

Course: Main Dishes, Salads

Cuisine: Asian, Chinese

Servings: servings

Calories: 534kcal

Author: Marcie

Ingredients

For the dressing

1/2 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons coconut aminos sub with reduced sodium soy sauce
2 tablespoons maple syrup sub with honey
4 teaspoons sesame oil
2 teaspoons freshly grated ginger see note 2
1 clove garlic minced
1/4 teaspoon sea salt add more to taste
1/8 teaspoon black pepper add more to taste

For the salad

2 tablespoons olive oil
1 package ramen noodles crushed into small pieces; see note 1
1/2 cup sliced almonds
4 cups shredded rotisserie chicken breast see note 3
5 cups chopped Napa cabbage
1 cup chopped purple cabbage
1 large carrot grated
2 green onions sliced thinly on the bias
1/4 cup chopped fresh cilantro

Instructions

Prepare the dressing

Place the 1/2 cup olive oil, vinegar, coconut aminos or soy sauce, maply syrup, sesame oil, ginger, garlic, salt and pepper in a small bowl and whisk to combine. Taste and adjust the seasoning as necessary.
1/2 cup olive oil, 1/4 cup apple cider vinegar, 3 tablespoons coconut aminos, 2 tablespoons maple syrup, 4 teaspoons sesame oil, 2 teaspoons freshly grated ginger, 1 clove garlic, 1/4 teaspoon sea salt , 1/8 teaspoon black pepper

Prepare the salad

Heat the 2 tablespoons olive oil in a skillet over medium heat. Add the ramen noodles and almonds and toss to coat in the oil. Cook until golden, about 5-6 minutes, turning down the heat to medium low as necessary. Remove from heat and cool.
2 tablespoons olive oil, 1 package ramen noodles, 1/2 cup sliced almonds
Place the shredded chicken, Napa cabbage, purple cabbage, carrot, green onion and chopped cilantro in a large bowl. Toss with enough dressing to coat -- you may not need it all.
4 cups shredded rotisserie chicken breast, 5 cups chopped Napa cabbage, 1 cup chopped purple cabbage, 1 large carrot, 2 green onions, 1/4 cup chopped fresh cilantro
Top the salad with the crispy ramen noodles and almonds. Serve immediately and enjoy!

Notes

Pro tip: Crush the ramen noodles into small pieces before toasting so they crisp evenly and are easier to eat in the salad. Omit the ramen noodles to make this recipe gluten-free.
Freeze fresh ginger root in a zip top bag in the fridge, then grate peel and all with Microplane grater.
(2) rotisserie chicken breasts yield roughly 4 cups. Remove the skin for best results. You can also make my instant pot shredded chicken!
The salad is best enjoyed the day that its made. For meal prep, store the salad in containers and keep the dressing and toasted ramen noodles and almonds separate until serving.

Nutrition