Description
This vibrant and flavorful Chinese Chicken Salad recipe combines tender baked chicken with crisp napa cabbage, fresh vegetables, and a tangy, slightly sweet dressing. Toasted almonds and sesame seeds mixed with maple syrup create a crunchy brittle topping that adds a delightful contrast. Perfect for a healthy lunch or dinner, this salad is easy to prepare ahead and can be customized with your favorite fresh herbs and microgreens.
Ingredients
Chicken
- 1 to 1 ½ lb chicken breasts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¾ teaspoon salt
Sesame Almond Brittle
- ½ cup sliced almonds
- 2 tablespoons sesame seeds
- 1 tablespoon maple syrup
Chicken Salad Dressing
- ¼ cup olive oil
- 5 tablespoons rice wine vinegar
- ¼ cup soy sauce or gluten-free liquid aminos
- 1 tablespoon toasted sesame oil
- 1 teaspoon ginger, grated or finely minced
- 2 tablespoons maple syrup
- 1 tablespoon orange zest, plus more for garnish
- 3 tablespoons orange juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper
Salad
- 4 to 5 cups napa cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 cup carrots, cut into matchsticks or ribbons
- 1 cup cucumber, sliced (substitute snow peas if desired)
- ½ to 1 cup chopped cilantro
- ½ cup green onions, sliced
- Optional: microgreens such as broccoli sprouts
Instructions
- Prepare the Chicken: Preheat your oven and place the chicken breasts in a bowl. Toss them with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and ¾ teaspoon salt to coat evenly. Arrange the chicken on a parchment-lined sheet pan and bake until cooked through, reaching an internal temperature of 165°F (about 20-28 minutes depending on size). Remove from the oven and let cool. Once cooled, shred the chicken using two forks. Adjust seasoning with salt as needed. You can prepare this up to 2 days in advance and store in the fridge.
- Make the Sesame Almond Brittle: In a non-stick medium skillet over medium heat, toast the sliced almonds, stirring frequently, until they turn golden and fragrant. Add the sesame seeds and continue to toast, stirring until they begin to pop. Pour in 1 tablespoon maple syrup and stir continuously for about 30 seconds. Remove the skillet from heat, fluff the mixture to separate the clusters, and allow to cool completely. The brittle will harden as it cools. This can be made up to 3 days ahead and kept at room temperature.
- Prepare the Chicken Salad Dressing: In a small bowl, whisk together ¼ cup olive oil, 5 tablespoons rice wine vinegar, ¼ cup soy sauce or gluten-free liquid aminos, 1 tablespoon toasted sesame oil, 1 teaspoon grated ginger, 2 tablespoons maple syrup, 1 tablespoon orange zest, 3 tablespoons orange juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper. Whisk until fully combined. The dressing can be made up to 3 days in advance and stored in the refrigerator in a sealed jar.
- Assemble the Salad: In a large mixing bowl, combine 4 to 5 cups shredded napa cabbage, thinly sliced red bell pepper, carrots cut into matchsticks or ribbons, sliced cucumber or snow peas, chopped cilantro, and sliced green onions. Add the shredded chicken. Give the dressing a good stir and add it gradually to the salad, tossing gently to coat the ingredients evenly. You may not need to use all the dressing depending on your taste and the amount of cabbage used. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle the cooled sesame almond brittle generously over the top of the salad. Add extra orange zest for brightness and optional microgreens such as broccoli sprouts for added texture and nutrition. Serve immediately for the best crunch and fresh flavors.
Notes
- Chicken can be baked up to 2 days ahead and refrigerated, making this a great meal prep option.
- Sesame almond brittle can be prepared in advance and stored at room temperature for up to 3 days.
- The dressing keeps well in the refrigerator for up to 3 days; shake or whisk before use.
- Feel free to substitute snow peas for cucumber if preferred.
- Adjust the amount of dressing based on how much cabbage you use and personal preference for wetness.
- To make it gluten-free, use gluten-free soy sauce or liquid aminos.
- For an extra spicy kick, increase the cayenne pepper slightly.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Salad
- Method: Baking
- Cuisine: Chinese
