Chinese Chicken Salad Recipe

Name: Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups thinly sliced red cabbage (about 1/3 medium head); 1/2 cup shredded carrot (about 1 large carrot); 1/3 cup thinly sliced scallion (on the diagonal, about 4, white and green parts); 1 teaspoon low sodium soy sauce; 3 tablespoons low sodium soy sauce; 3 1/2 teaspoons granulated sugar; kosher salt; 1 garlic clove; 1 inch piece fresh ginger, peeled and sliced; 1/4 cup packed cilantro leaf, plus 1 Tbs. chopped; 3 tablespoons creamy peanut butter; 1 tablespoon fresh lemon juice; 2 tablespoons peanut oil; 1 lb thinly sliced chicken breast; 1/3 cup toasted sliced almonds or 1/3 cup chopped peanuts

Servings: persons

2 1/2 cups thinly sliced red cabbage (about 1/3 medium head)
1/2 cup shredded carrot (about 1 large carrot)
1/3 cup thinly sliced scallion (on the diagonal, about 4, white and green parts)
1 teaspoon low sodium soy sauce
3 tablespoons low sodium soy sauce
3 1/2 teaspoons granulated sugar
kosher salt
1 garlic clove
1 inch piece fresh ginger, peeled and sliced
1/4 cup packed cilantro leaf, plus 1 Tbs. chopped
3 tablespoons creamy peanut butter
1 tablespoon fresh lemon juice
2 tablespoons peanut oil
1 lb thinly sliced chicken breast
1/3 cup toasted sliced almonds or 1/3 cup chopped peanuts

1
In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
2
In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.
3
In a large skillet over medium-high heat, heat 1 Tbs. oil.
4
Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
5
Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl.
6
Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
7
Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups thinly sliced red cabbage (about 1/3 medium head), 1/2 cup shredded carrot (about 1 large carrot), 1/3 cup thinly sliced scallion (on the diagonal, about 4, white and green parts), 1 teaspoon low sodium soy sauce, and more.

Yes, Chinese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chinese Chicken Salad

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