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Ming’s Chinese Chicken Salad

Ming's Chinese Chicken Salad - recipe card
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This vibrant Chinese chicken salad features tender shredded chicken, crisp napa cabbage, crunchy wonton strips, and toasted almonds, all tossed in a tangy sesame-ginger dressing. The combination of textures and bright, savory-sweet flavors makes it a refreshing main-course salad that’s both satisfying and light.

Ingredients

Scale
  • For the salad:
  • 2 cups cooked chicken breast, shredded (about 12 oz / 340g)
  • 4 cups napa cabbage, thinly sliced (about 1 medium head)
  • 1/2 medium red bell pepper, thinly sliced into 2-inch matchsticks (about 1/2 cup)
  • 1/2 medium carrot, julienned or shredded (about 1/3 cup)
  • 1/2 cup cilantro leaves, loosely packed
  • 1/2 cup sliced almonds, toasted
  • 1 cup crispy wonton strips (store-bought or homemade)
  • 2 green onions, thinly sliced (white and light green parts)
  • For the dressing:
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp toasted sesame oil
  • 2 tbsp neutral oil (e.g., grapeseed or canola)
  • 1 tbsp honey
  • 2 tsp fresh ginger, finely grated (from a 1-inch piece)
  • 1 small garlic clove, minced (about 1/2 tsp)
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper (optional, for subtle heat)

Instructions

  1. If starting with raw chicken breasts, poach them: place 2 boneless, skinless chicken breasts (about 12 oz total) in a saucepan and cover with cold water by 1 inch. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and cook for 12-15 minutes, until the internal temperature reaches 165°F / 74°C on an instant-read thermometer. Transfer to a plate and let rest for 5 minutes, then shred with two forks or your fingers. For a quicker option, use meat from a rotisserie chicken or leftover cooked chicken.
  2. Meanwhile, prepare the dressing: in a small bowl or a jar with a tight-fitting lid, combine 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 2 tablespoons neutral oil, 1 tablespoon honey, 2 teaspoons grated fresh ginger, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper if using. Whisk vigorously or shake the jar until the honey dissolves and the mixture is emulsified, about 30 seconds. Taste and adjust salt or honey — it should be tangy, slightly sweet, and savory. Set aside.
  3. Toast the sliced almonds: place 1/2 cup sliced almonds in a small dry skillet over medium heat. Cook, stirring or shaking the pan frequently, until the almonds become fragrant and turn a light golden brown, about 3-4 minutes. Immediately transfer to a small bowl to stop the cooking — do not walk away, as nuts burn quickly.
  4. Assemble the salad base: in a large mixing bowl, combine 4 cups sliced napa cabbage, 1/2 cup red bell pepper matchsticks, 1/3 cup julienned carrot, 1/2 cup cilantro leaves, and the shredded chicken. Toss gently with your hands or tongs to distribute evenly.
  5. Add the dressing: drizzle about 3/4 of the dressing over the salad ingredients. Toss again until every component is lightly coated — you want the dressing to cling to the cabbage and chicken, not pool at the bottom. Add more dressing if desired, but remember you can always add; you can’t take away.
  6. Top and garnish: just before serving, sprinkle the toasted almonds, crispy wonton strips, and sliced green onions over the salad. Toss gently one more time or serve with the toppings on top for extra crunch. The wontons and almonds should stay crispy, so add them last.
  7. Serve immediately: divide the salad among 4 plates or bowls. If making ahead, keep the dressed salad base refrigerated and add toppings just before serving to preserve texture. This salad is best eaten within an hour of assembly.

Notes

Storage: Refrigerate the undressed salad (cabbage, chicken, vegetables) in an airtight container for up to 2 days. Store dressing separately. Once dressed, leftovers will become soggy — consume within 24 hours. Freezing: Not recommended due to fresh vegetables and dressing. Reheating: This is a cold salad; no reheating needed. For make-ahead, prep all components, keep dressing separate, and combine up to 1 hour before serving.

Nutrition

Keywords: Chinese chicken salad, Asian chicken salad, sesame ginger salad, shredded chicken salad, napa cabbage salad, crispy wonton salad, healthy chicken salad, 30-minute meal, weeknight dinner, summer salad, potluck salad

Find it online: https://copycatkitchenco.com/mings-chinese-chicken-salad/