This Chinese chicken salad combines shredded savoy cabbage, two colors of bell pepper, carrot, and stir-fried chicken breast in a rice vinegar and sesame dressing spiked with chili sauce and fresh ginger. It comes together in 30 minutes and lands at 105 calories per serving. If you have a head of savoy or napa cabbage and need a real plan for it, this is a solid one.
Before you start
The two things that determine whether this salad is good or just fine are how you cut the cabbage and how hot your pan is. Savoy cabbage has crinkled, tender leaves โ cut it into bite-size pieces that are roughly uniform so every forkful gets some. For the chicken, your pan needs to be genuinely hot before the pieces go in; a lukewarm pan steams the chicken instead of searing it, and you lose texture. Pat the chicken dry before seasoning it with salt and pepper โ surface moisture is the enemy of a good stir-fry. Let it sit undisturbed for a minute before stirring so it gets some color, then finish cooking through. That color adds flavor the dressing canโt replicate.
Mistakes to avoid
- Cutting the vegetables too large: Big chunks of carrot or pepper mean uneven bites and a salad thatโs hard to eat. Keep everything close to the same size as the cabbage pieces โ roughly half-inch or so.
- Not tasting the dressing before tossing: The balance of rice vinegar, soy sauce, and chili sauce varies by brand. Mix the dressing first, taste it, and adjust โ more vinegar if itโs flat, a touch more sesame oil if it tastes sharp.
- Skipping the cooling step for the chicken: Hot chicken wilts the cabbage on contact. The recipe says 10 minutes on a plate โ donโt rush it. Warm chicken also makes the dressing slide off instead of clinging.
- Overdressing at the start: Dress it at the table โ a pre-dressed salad goes limp fast. Add dressing gradually and toss as you go; you may not need every drop.
- Using the wrong soy sauce volume without checking sodium: At 922 mg sodium per serving, this dressing is already assertive. If youโre using a regular soy sauce rather than a low-sodium version, taste before adding the full 3 tablespoons.
Make-ahead notes
This salad holds up better than most because savoy cabbage is sturdier than lettuce. You can chop all the vegetables and store them together in an airtight container in the fridge for up to 2 days โ they wonโt weep or wilt badly. Cook the chicken ahead and refrigerate it separately for up to 3 days. The dressing keeps in a small jar in the fridge for up to 5 days; shake it before using since the sesame oil will separate. If youโre packing this for lunch the next day, store the dressing in a separate container and combine everything just before eating. If itโs already dressed and youโre eating leftovers, expect softer cabbage โ still good, just less crunchy.
Chinese Chicken Salad with Sesame Ginger Dressing
Equipment
- Large mixing bowl
- 12-inch / 30cm skillet or wok
- Small mixing bowl or jar with lid
- Sharp Chefโs Knife
- Cutting board
- Instant-read thermometer
Ingredients
Chicken Salad Ingredients
- ยผ head savoy cabbage approximately 6 oz / 170g, shredded into bite-size pieces
- ยฝ medium red bell pepper approximately 2.5 oz / 75g, chopped
- ยฝ medium yellow bell pepper approximately 2.5 oz / 75g, chopped
- 2 medium carrots approximately 5 oz / 140g, peeled and chopped into bite-size pieces
- 3 tablespoons fresh cilantro about 1/4 cup / 10g, roughly chopped
- 1 medium boneless, skinless chicken breast approximately 8 oz / 225g, chopped into bite-size pieces
- 1 tablespoon coconut oil for stir-frying
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Dressing Ingredients
- ยผ cup unseasoned rice vinegar 60ml
- 3 tablespoons soy sauce 45ml
- 1 ยฝ teaspoons toasted sesame oil 7ml
- 2 tablespoons sweet chili sauce 30ml, such as sriracha or Thai sweet chili
- 1 teaspoon garlic about 1 medium clove, minced
- 1 teaspoon fresh ginger about a 1/2-inch / 1cm piece, peeled and minced
Instructions
- Cut the savoy cabbage quarter in half, remove the core, and chop the leaves into uniform bite-size pieces.1/4 head savoy cabbage
- Chop up peppers and carrots into bite-size pieces. Dice cilantro as well.1/2 medium red bell pepper, 1/2 medium yellow bell pepper, 2 medium carrots, 3 tablespoons fresh cilantro
- Mix in a large bowl.1/4 head savoy cabbage, 1/2 medium red bell pepper, 1/2 medium yellow bell pepper, 2 medium carrots, 3 tablespoons fresh cilantro
- Season the chicken pieces generously with salt and pepper. Pat dry with paper towels. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat until the oil shimmers and just begins to smoke. Add the chicken in a single layer โ do not overcrowd the pan. Let it cook undisturbed for 1โ2 minutes until golden on the underside, then stir-fry for another 3โ4 minutes until cooked through and the internal temperature reaches 165ยฐF / 74ยฐC. Transfer to a plate and let cool for 10 minutes.1 medium boneless, skinless chicken breast, 1 tablespoon coconut oil, 1 pinch salt
- While the chicken cooks, whisk together the rice vinegar, soy sauce, sesame oil, chili sauce, minced garlic, and minced ginger in a small bowl until well combined. Taste and adjust chili sauce to your heat preference.1/4 cup unseasoned rice vinegar, 3 tablespoons soy sauce, 1 1/2 teaspoons toasted sesame oil, 2 tablespoons sweet chili sauce, 1 teaspoon garlic, 1 teaspoon fresh ginger
- Add the cooled chicken to the bowl of prepared vegetables. Pour the dressing over everything and toss gently until evenly coated. Serve immediately or refrigerate for 15โ20 minutes for a chilled salad.1/4 head savoy cabbage, 1/2 medium red bell pepper, 1/2 medium yellow bell pepper, 2 medium carrots, 3 tablespoons fresh cilantro, 1 medium boneless, skinless chicken breast, 1/4 cup unseasoned rice vinegar, 3 tablespoons soy sauce, 1 1/2 teaspoons toasted sesame oil, 2 tablespoons sweet chili sauce, 1 teaspoon garlic, 1 teaspoon fresh ginger
Notes
Nutrition
Your questions, answered
Can I use napa cabbage instead of savoy?
Yes, napa cabbage works well here. Itโs slightly more tender and milder than savoy, so the salad will be a little softer overall, but the flavor profile stays the same.
What can I use instead of chili sauce if I donโt want heat?
Swap it for hoisin sauce for a sweeter, less spicy dressing. Start with 1 tablespoon since hoisin is thicker and more concentrated than most chili sauces.
Can I use rotisserie chicken to save time?
Rotisserie chicken works fine โ pull it into bite-size pieces and use it cold or at room temperature. Skip the coconut oil and stir-fry step entirely, which also means one less pan to wash.