Chinese Chicken Salad with Sesame Dressing
Check out this flavorful Chinese chicken salad that you can make in advance and refrigerate. I like to make a big batch and enjoy it over several days.
Servings 4 servings
Calories 322kcal
Ingredients
- 1.5 pounds chicken breasts cooked and shredded
- 12 ounces coleslaw mix or ½ green cabbage, shredded
- ⅓ cup green onions thinly sliced, green part only; 2 ounces
Dressing:
- 4 tablespoons reduced-sodium soy sauce or a gluten-free alternative
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey real or sugar-free
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh ginger root minced
- ¼ teaspoon red pepper flakes
Garnish:
- 1 tablespoon sesame seeds
Instructions
- Use your hands to shred the chicken breasts. Place the chicken pieces in a very large mixing bowl.
- Add the shredded cabbage and the green onions and toss everything together.
- In a small jar, add the dressing ingredients. Shake well to mix. You can also whisk the dressing ingredients in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving and sprinkle with sesame seeds.
Video
Notes
- If you need to cook the chicken, you can follow this recipe for baked chicken breasts.
- The nutrition info assumes that real honey was used.
- One of the best things about this salad is that you can make it in advance and refrigerate it. In fact, it tastes better as the flavors are allowed to meld, so it's best to make it a few hours before you plan on serving it.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. But remember to start counting on the day the chicken was cooked. I don't recommend freezing this salad.
Nutrition
Serving: 0.25recipe | Calories: 322kcal | Carbohydrates: 12g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Sodium: 793mg | Fiber: 3g | Sugar: 7g
