Chinese Chicken Salad

A fresh, crunchy Chinese chicken salad at 420 calories. Napa cabbage, snow peas, water chestnuts, and a Mandarin dressing.

This Chinese Chicken Salad is a celebration of texture and freshness. Shredded Napa cabbage, sliced mushrooms, snow peas, bean sprouts, and water chestnuts come together with julienned cooked chicken breast and a fragrant Mandarin dressing in a salad that is as satisfying as it is beautiful. At 420 calories per generous 3-cup serving, it makes a complete, nourishing meal that delivers on both flavor and fullness.

Recipe Info

Serves: 4 (3-cup servings)  |  Prep Time: 25 minutes  |  Cook Time: 10 minutes (for almonds)  |  Calories per serving: ~420

Nutrition per Serving (Estimated)

Protein: 32g  |  Fat: 16g  |  Carbohydrates: 32g  |  Fiber: 5g

Ingredients

• 1/4 cup / 30g raw almonds, roughly chopped
• 1 head Napa cabbage (Chinese cabbage), outer leaves reserved, remainder shredded (about 4 cups shredded)
• 225g / 8oz (4 cups) raw mushrooms, thinly sliced
• 340g / 12oz (3 cups) cooked chicken breast, cut into thin julienne strips
• 1 cup spring onion tops, chopped
• 1 cup snow peas, strings removed and ends trimmed
• 1 cup fresh bean sprouts
• 1 cup water chestnuts, cut into thin julienne strips
• 1 cup Mandarin dressing (store-bought or homemade)
• 1/4 cup julienne-cut red and yellow bell peppers, to garnish
• 4 scallion flowers, to garnish (see tip below)

Instructions

1. Toast the almonds. Preheat the oven to 180C / 350F. Spread the chopped almonds on a baking tray and toast for 8 to 10 minutes, checking frequently, until golden and fragrant. Watch carefully as they can burn quickly. Set aside to cool.
2. Prepare the plates. Place three whole Napa cabbage leaves on each of four chilled plates to form a natural bowl shape for serving.
3. Combine the salad. In a large bowl, combine the shredded cabbage, sliced mushrooms, julienned chicken, chopped spring onions, snow peas, bean sprouts, water chestnuts, and Mandarin dressing. Toss thoroughly until everything is evenly coated.
4. Plate and garnish. Spoon three cups of the salad mixture onto the cabbage leaves on each plate. Top each serving with the julienned red and yellow bell peppers and a scallion flower. Scatter the toasted almonds over each plate just before serving.

Serving Suggestions

• Serve immediately after tossing for the best texture. The cabbage softens quickly once dressed.
• Add a side of steamed edamame for extra protein and a natural complement to the Asian flavors
• Wonton crisps or rice crackers crumbled over the top add a satisfying crunch
• A wedge of lime on the side lets each diner add extra brightness
• This salad also works well as a wrap filling in a large whole-wheat tortilla

Tips and Variations

• To make a scallion flower: cut the root end off the scallion bulb. Make multiple thin lengthwise cuts from the base toward the green top, creating a fringe. Drop in ice water for 10 to 15 minutes until the cuts curl open into a flower shape.
• Pre-cooked rotisserie chicken works beautifully here and cuts prep time significantly.
• The Mandarin dressing can be made by combining rice vinegar, sesame oil, a little soy sauce, fresh orange juice, and a touch of honey. Store-bought Asian-style dressings are a convenient alternative.
• Turkey, tuna, shrimp, or a combination can all substitute for the chicken with great results.
• For a crunchier salad, dress individual servings rather than the full batch, and toss just before eating.

Why This Recipe Works

Napa cabbage is the ideal base for this salad. It is lighter and more tender than regular cabbage, holds its crunch well even after dressing, and has a mild, slightly sweet flavor that lets the other ingredients shine. The combination of textures is what makes this salad genuinely exciting to eat: the crunch of the almonds and water chestnuts, the snap of the snow peas and bean sprouts, the tender chicken, and the silky Mandarin dressing all play off each other in every forkful. It is a salad that eats like a meal.

Storage

Best assembled and eaten immediately. If preparing ahead, keep the dressing separate and toss just before serving. Store undressed salad components covered in the refrigerator for up to 1 day.

Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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