Chinese Chicken Salad
This Chinese Chicken Salad is packed with fresh produce, and it’s a fun recipe to mix up weekday lunches!
Servings: 6 servings
Calories: 648kcal
Ingredients
For the Dressing
- 1 tsp garlic minced
- 4 ” piece of ginger peeled and minced
- 2 Tbsp creamy peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1½ cups sweet chili sauce
For the Salad
- 4 cups cooked chicken or 1 rotisserie chicken (meat removed)
- 4 various colored bell peppers sliced into thin strips
- 1 small Napa cabbage shredded
- 1 small red cabbage shredded
- 1 cup fresh cilantro chopped
- 1 cup green onions chopped
- 6 medium carrots peeled and shredded
- 3 medium cucumbers halved and sliced
- 2 cups fresh corn
- 1 cup slivered almonds lightly toasted
- 1 cup chow mein or rice noodles
Instructions
For the Salad
- Using a very large bowl, add all ingredients except for almonds and chow mein noodles; toss until well combined.
- Using a small skillet, add almonds and place over medium-high heat. Cook in a dry skillet, tossing often, for 2-3 minutes, or until you can smell the almonds. Remove from heat, let cool and add to salad.
- Before serving, add desired amount of dressing and toss until well coated. Top salad with chow mein noodles right before serving. (Note: If you add chow mein or rice noodles too early, they will become soggy.)
Notes
This makes a lot of salad! The recipe is scaled so that you can use the entire heads of cabbage, but just note that you will have a lot of salad. Eat it for lunch for the week…or share with friends!
Adapted slightly from Souper Jenny in Atlanta, GA.
Nutrition
Calories: 648kcal | Carbohydrates: 82g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1242mg | Potassium: 1872mg | Fiber: 14g | Sugar: 51g | Vitamin A: 15295IU | Vitamin C: 237mg | Calcium: 306mg | Iron: 5mg
