Chinese Chicken Salad with Sesame Ginger Dressing

This Chinese chicken salad is great dish to try if you want to try Asian cuisine at home. You need to have savoy cabbage to nail this recipe.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Chinese

Servings servings

Calories 124 kcal

Equipment

Large mixing bowl
12-inch / 30cm skillet or wok
Small mixing bowl or jar with lid
Sharp Chef’s Knife
Cutting board
Instant-read thermometer

Ingredients

Chicken Salad Ingredients

¼ head savoy cabbage approximately 6 oz / 170g, shredded into bite-size pieces
½ medium red bell pepper approximately 2.5 oz / 75g, chopped
½ 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

¼ cup unseasoned rice vinegar 60ml
3 tablespoons soy sauce 45ml
1 ½ 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 — do not overcrowd the pan. Let it cook undisturbed for 1–2 minutes until golden on the underside, then stir-fry for another 3–4 minutes until cooked through and the internal temperature reaches 165°F / 74°C. 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 15–20 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

Storage: Refrigerate dressed salad in an airtight container for up to 2 days. For best crunch, store dressing separately and toss just before eating.

Make-Ahead: Chop all vegetables and store together in an airtight container for up to 2 days. Cook chicken and refrigerate separately for up to 3 days. Dressing keeps in a jar for up to 5 days — shake before using.

Freezing: This salad does not freeze well due to the raw vegetables and dressing.

Substitutions: Use napa cabbage instead of savoy for a more tender, milder salad. Swap chili sauce for 1 tablespoon hoisin sauce for a sweeter dressing. Use tamari or coconut aminos in place of soy sauce for a gluten-free version.

Pro Tip: Pat the chicken breast completely dry with paper towels before seasoning — surface moisture prevents browning and causes the chicken to steam rather than sear.

Nutrition

Serving: 1servingCalories: 124kcalCarbohydrates: 9gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 18mgSodium: 1007mgPotassium: 440mgFiber: 3gSugar: 4gVitamin A: 6193IUVitamin C: 71mgCalcium: 40mgIron: 1mg

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