A refreshing and crunchy salad featuring shredded chicken, mixed greens, and a flavorful dressing, topped with crispy noodles and nuts.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings 1x
Category:Salad
Method:Mixing
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
2 cups cooked and shredded chicken breast
4 cups mixed salad greens (such as romaine and spinach)
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1 cup snap peas, trimmed and halved
1/2 cup green onions, sliced
1/2 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
1/2 cup crispy chow mein noodles
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
Salt and pepper to taste
Instructions
In a large bowl, combine the mixed salad greens, shredded chicken, carrots, red cabbage, snap peas, and green onions. Toss gently to mix the ingredients evenly.
In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined. Season with salt and pepper to taste.
Pour the dressing over the salad mixture and toss until everything is evenly coated.
Just before serving, sprinkle the toasted almonds, sesame seeds, and crispy chow mein noodles on top for added crunch.
Serve immediately for the best texture, or chill in the refrigerator for up to 30 minutes before serving if you prefer a colder salad.
Notes
For a vegetarian option, substitute the chicken with tofu or chickpeas.
Add sliced bell peppers or cucumbers for extra crunch and color.