Simple Chinese Chicken Salad Recipe

top view of chinese chicken salad in a white bowl

4 from 2 votes

This simple, Chinese chicken salad recipe is bursting at the seams with delicious bright flavors. Marinated chicken breasts are sliced and cooked until tender, then tossed with crunchy cabbage, fresh veggies, and cashews. The finishing touch is the delicious dressing from scratch–everyone will love it!

Prep Time7

Cook Time9

Total Time17

Course: Main Course, Salad

Cuisine: American, Chinese

Diet: Gluten Free, Low Fat

Servings: servings

Author: Rena

Ingredients

Dressing and Marinade

2 tablespoons peanut butter or cashew butter
¼ cup coconut aminos
1 tablespoon sesame oil
1 teaspoon ginger powder
1 teaspoon onion powder
2 tablespoons rice wine vinegar

Salad

1 pound boneless skinless chicken breasts
Kosher sea salt to taste
Kosher black pepper to taste
1 tablespoon olive oil
1 head cabbage large
1 red bell pepper thinly sliced
1 bunch cilantro chopped

Instructions

In a medium bowl, add all the marinade ingredients and whisk until smooth.
Transfer 2/3 of it to a small jar and keep to use as a dressing.
To the bowl with the remaining dressing add the chicken breast and season to taste.
Heat the oil in a large skillet over medium-high heat.
Cook the chicken until browned and cooked through, for about 7-9 minutes.
Meanwhile, in a large salad bowl, add all the salad ingredients.
Once the chicken is done, allow it to cool for a bit and add it to the salad.
Drizzle with the dressing and toss to combine.

Notes

Store the leftovers in an airtight container in the refrigerator for up to four days. You may want to keep the dressing separate from the salad.
Instead of chicken breasts, use boneless, skinless chicken thighs.
Feel free to add extra veggies to this recipe such as corn, cucumber, cooked asparagus, celery, etc.
Sweeten things up by adding your favorite crisp apples or pears.
If you cannot find coconut aminos, soy sauce will work.

Nutrition