Red Chicken Salad Recipe

Name: Red Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts (skinless); 2 tablespoons red curry paste; 2 tablespoons vegetable oil (or peanut oil); 1 head napa cabbage, shredded; 1 cup bok choy, torn into large pieces; 12 head savoy cabbage, shredded; 2 shallots, finely chopped; 2 garlic cloves, crushed; 1 tablespoon rice wine vinegar; 2 tablespoons sweet chili sauce; 2 tablespoons thai soy sauce

Servings: persons

4 boneless chicken breasts (skinless)
2 tablespoons red curry paste
2 tablespoons vegetable oil (or peanut oil)
1 head napa cabbage, shredded
1 cup bok choy, torn into large pieces
12 head savoy cabbage, shredded
2 shallots, finely chopped
2 garlic cloves, crushed
1 tablespoon rice wine vinegar
2 tablespoons sweet chili sauce
2 tablespoons thai soy sauce

1
Score the chicken several times and rub the curry paste into each cut.
2
Cover and let chill overnight.
3
When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through.
4
Keep warm.
5
Heat a separate wok, then add 1 tablespoons of the oil.
6
Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted.
7
Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned.
8
Add the vinegar, chili sauce and soy sauce.
9
Remove from the heat.
10
Arrange the stir-fried vegetables on four serving plates.
11
Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish.
12
Serve immediately.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 boneless chicken breasts (skinless), 2 tablespoons red curry paste, 2 tablespoons vegetable oil (or peanut oil), 1 head napa cabbage, shredded, and more.

Yes, Red 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.

That's it — enjoy your meal!

Red Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions