Chinese Chicken Salad Recipe
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 50 mins
Ingredients (17)
- 8 oz skinless boneless chicken breast shredded
- 8 oz Chinese cabbage
- 2 oz red cabbage
- 2 oz carrots
- 1.5 oz egg noodles
- 1/2 cup scallions chopped, divided
- 1 tbsp sesame oil
- 3 tbsp rice vinegar
- 2 tbsp olive oil
- 1 tsp sugar
- 2 tsp ginger grated
- 1/2 tsp black pepper
- 1 tbsp sesame seeds
- 1 tsp garlic minced
- 1/4 tsp salt
- 3/4 tbsp reduced sodium soy sauce
- 1 cup canola oil *
INSTRUCTIONS
Prep
For Chinese cabbage and red cabbage: Slice their heads into quarters and core. You can use either a knife or a mandoline slicer to cut them into thin ribbons.
Julienne the carrots. Chop the scallions diagonally.
Cook
Boil the 8 oz whole-piece chicken breasts for 15 minutes. Chill.
Use a fork (or hand) to pull the chicken breasts apart into thin strips.
Make the sauce: Whisk together 3 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp olive oil, 1 tsp sugar, 2 tsp ginger, 1/2 tsp ground black pepper, 1 tsp garlic, 3/4 tbsp soy sauce, and 1/4 tsp salt.
Deep-fry 1.5 oz egg noodles in 1 cup canola oil until crisp. Drain excess oil.
Combine 8 oz Chinese cabbage, 2 oz red cabbage, 2 oz carrots, shredded chicken, and half of the scallions (1/4 cup) in a bowl. Toss them together with the sauce.
Divide the salad into serving plates. Put the crispy fried noodles on top. Sprinkle 1 tbsp sesame seeds and the remaining scallions (1/4 cup).
Serve.
(*) Only part of this ingredient will end up in the final product, and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1 tsp of canola oil.