Description
This isn’t just a salad—it’s a flavor-packed experience! Tender shredded chicken, colorful veggies, and a tangy-sweet sesame dressing come together for a dish that’s crunchy, vibrant, and totally crave-worthy. Perfect for weeknights, potlucks, or meal prep, it’s the kind of recipe that turns skeptics into salad lovers. One bite and you’ll see why it’s legendary.
Ingredients
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3 cups cooked, shredded chicken (rotisserie works great)
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4 cups shredded napa or green cabbage (or a mix)
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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2 green onions, sliced
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½ cup cilantro, chopped (or parsley/mint as sub)
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½ cup toasted sliced almonds (or peanuts/cashews)
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1 cup crispy wonton strips or chow mein noodles
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1 tbsp sesame seeds (optional)
Dressing:
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¼ cup rice vinegar
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2 tbsp soy sauce (or tamari/coconut aminos)
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1 tbsp toasted sesame oil
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1 tbsp honey or maple syrup
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2 tbsp olive oil
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1 tsp grated fresh ginger
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1 clove garlic, minced
Instructions
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Toast nuts: In a dry skillet over medium heat, toast almonds until golden & fragrant (3–5 mins). Set aside.
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Make dressing: Whisk or shake all dressing ingredients in a jar until smooth. Adjust to taste.
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Build salad: In a large bowl, combine chicken, cabbage, carrots, bell pepper, onions, and cilantro.
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Toss: Pour most of the dressing over and toss well. Add more if needed.
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Finish: Just before serving, top with toasted almonds, crispy wontons, and sesame seeds.
Notes
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Spicy Kick: Add sriracha to the dressing.
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Mandarin Twist: Toss in orange segments.
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Vegan: Use tofu or edamame instead of chicken.
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Apple & Cashew Crunch: Add diced apple + swap almonds for cashews.
- Prep Time: 20 mins
Nutrition
- Calories: 330 cal Per Serving
- Fat: 18g
- Carbohydrates: 18g
- Protein: 25g