Ingredients Needed
Any crunchy veggies will work in this Chinese chicken salad recipe. Of course cabbage and carrots are a good base to work from but feel free to add bean sprouts, spinach, kale, bell peppers, sugar snap peas, spring onion/green onion and even beetroot. When I make this for a quick lunch, I like using a bag of store-bought slaw mix and the one I like most has julienned beetroot and it’s delicious. You want approximately 6 cups of shredded/julienned vegetables to serve 4 people so go ahead and customise the amounts you add of each vegetable to your own preference. Shredded chicken, toasted peanuts and fresh cilantro/coriander add some healthy protein, fat and an extra boost of flavor.
Cabbage. Any cabbage will work here. White cabbage, red cabbage, Napa Cabbage/Chinese cabbage or baby cabbage. Carrots. Other vegetables you can add to slaw: Bell peppers, bean sprouts, spring onion/green onion, beetroot, spinach, kale, sugar snap peas. Fried wonton strips can also be added for great texture. Chicken. This recipe is a great way to use up leftover cooked chicken but I have often poached chicken breasts too for this recipe. Rotisserie chicken works well too. If you’d prefer to keep this recipe vegetarian, leave out the chicken or replace with chickpeas. Peanuts. Cashews or almonds can be used instead. Fried wonton strips can also be added for great texture.
For the sesame dressing:
Oil. I used canola oil but avocado oil will also work. Soy sauce. Use Tamari or coconut aminos if you’d prefer to keep this recipe gluten free or low carb. Sesame oil. Lemon/lime juice. Rice vinegar can be substituted. Honey. Fresh ginger. Fresh garlic. Chilli. (optional)
How to make Chinese chicken salad
Can I make this ahead?
The salad can be made 2-3 days ahead and kept in an airtight container in the fridge. Keep the salad dressing separately and only dress right before serving.
Easy chicken salad recipes
