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This vibrant Chinese-inspired chicken salad brings together crisp vegetables, tender chicken, and juicy oranges in a light yet satisfying dish. The homemade dressing balances sweet, salty, and savory notes while cutting back on refined sugars and sodium typically found in restaurant versions.
I discovered this recipe during a hot summer when I wanted something light yet satisfying. Now it has become my go to lunch option when entertaining friends who always ask for the recipe before leaving.
Ingredients
- Napa or green cabbage: Provides the perfect crisp base and mild flavor that lets other ingredients shine
- Red cabbage: Adds beautiful color contrast and extra antioxidants
- Shredded carrots: Bring natural sweetness and beta carotene
- Sugar snap peas: Provide satisfying crunch and fresh flavor
- Green onions: Add mild aromatic bite without overpowering
- Cooked shredded chicken: Makes this a complete meal with lean protein
- Orange segments: Contribute juicy sweetness and bright flavor
- Fresh cilantro leaves: Add distinctive herbal notes that elevate the whole dish
- Toasted almonds: Bring essential crunch and nutty depth
- Rice vinegar: Creates the tangy base for our dressing without being too aggressive
- Toasted sesame oil: Provides distinctive Asian flavor that defines the dish
- Coconut aminos: Offer umami flavor with less sodium than traditional soy sauce
- Avocado oil: Balances the dressing with heart healthy fats
Step-by-Step Instructions
- Prepare the vegetable base:
- Combine both cabbages, carrots, sugar snap peas, and green onions in your largest mixing bowl. The different colors and textures create the foundation of our salad. Make sure everything is sliced thinly and uniformly for the best eating experience.
- Add the protein:
- Incorporate the shredded chicken, tossing gently to distribute it evenly throughout the vegetables. Using rotisserie chicken saves time while adding wonderful flavor, but any leftover cooked chicken works beautifully here.
- Mix the dressing:
- Combine rice vinegar, toasted sesame oil, coconut aminos, avocado oil, ginger, and garlic powder in a small bowl or jar. Whisk vigorously or shake until completely emulsified. The dressing should appear slightly thickened and uniform in color.
- Dress the salad:
- Pour the dressing over the vegetable and chicken mixture right before serving. Toss thoroughly to ensure every bite is flavored. Doing this at the last minute keeps everything crisp and prevents sogginess.
- Add finishing touches:
- Gently fold in the orange segments, cilantro leaves, and toasted almonds. These delicate ingredients are added last to maintain their integrity. Sprinkle with sesame seeds if desired for extra visual appeal and subtle flavor.
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The coconut aminos in this recipe completely transformed my approach to Asian cooking. I discovered this soy sauce alternative when helping a friend with dietary restrictions and now prefer its milder, slightly sweeter profile that allows the fresh ingredients to shine through without overwhelming them.
Make Ahead Strategy
This salad is perfect for busy weeknight meals because you can prepare components in advance. Chop all vegetables and store them in separate containers in the refrigerator up to 2 days ahead. The dressing can be mixed and refrigerated for up to 5 days. When ready to serve, simply combine everything and enjoy a fresh tasting meal in minutes without the last minute rush.
Customization Options
The beauty of this salad lies in its flexibility. For a vegetarian version, replace chicken with baked tofu or tempeh. If you prefer more crunch, try adding water chestnuts or crispy wonton strips. Mango can substitute for oranges in summer months for a tropical twist. For those who enjoy heat, add thinly sliced jalapeño or a drizzle of sriracha to the dressing.
Serving Suggestions
Serve this salad as a refreshing main course for lunch or a light dinner. For a more substantial meal, pair it with a cup of hot and sour soup or vegetable potstickers. The salad also works beautifully as part of a larger spread for entertaining, nestled alongside spring rolls and steamed rice for guests to build their own plates.
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This salad showcases the perfect balance of fresh flavors and textures—simple, healthy, and utterly satisfying!
Frequently Asked Questions
- → Can I make this Chinese-inspired chicken salad ahead of time?
Yes, you can prep all components 1-2 days ahead, but store them separately. Combine cabbage, carrots, snap peas and chicken in one container, and keep oranges, herbs, and nuts separate. Add the dressing and garnishes just before serving to maintain optimal texture and freshness.
- → What protein can I substitute for chicken?
This versatile salad works beautifully with several protein alternatives. Try grilled shrimp, thinly sliced beef, baked tofu, or tempeh. For a plant-based version, consider chickpeas or edamame. Adjust cooking methods accordingly while maintaining the same flavor profile.
- → How do I toast almonds for the salad?
To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until golden and fragrant. Alternatively, toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Allow to cool before adding to the salad.
- → What are coconut aminos and why are they used in this dressing?
Coconut aminos is a savory seasoning sauce made from coconut sap. It's used in this dressing as a lower-sodium alternative to soy sauce, with a milder, slightly sweeter flavor. It's also soy-free and gluten-free, making it suitable for those with dietary restrictions.
- → Can I use pre-cooked rotisserie chicken for this salad?
Absolutely! Store-bought rotisserie chicken is a convenient time-saver for this salad. Simply remove the skin, shred or dice the meat, and measure out 3 cups. The subtle seasoning on most rotisserie chickens will complement the Asian-inspired flavors in the dressing.
- → How long will leftovers keep in the refrigerator?
If the salad has been dressed, it's best consumed within 24 hours, though the cabbage will remain relatively crisp. For longer storage, keep undressed salad components in an airtight container for up to 3 days, and add dressing and garnishes just before serving.