Description
A delightful and vibrant salad featuring tender shredded chicken, crunchy veggies, and a flavorful dressing, perfect for any gathering.
Ingredients
- 2 cups shredded cooked chicken
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup toasted slivered almonds
- 1/2 cup crispy chow mein noodles
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp grated ginger
- 1 minced garlic clove
- 1/2 tsp sesame seeds
Instructions
- Cook 2 large chicken breasts until the internal temperature reaches 165°F (74°C). Let rest, then shred into bite-sized pieces.
- Toast 1/2 cup slivered almonds and 1/2 tsp sesame seeds in a dry skillet over medium-low heat until fragrant and lightly golden brown. Transfer to a plate to cool. Fry or bake 1/2 cup chow mein noodles until crispy, let cool.
- For the dressing, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp vegetable oil, 1 tsp grated ginger, and 1 minced garlic clove until well combined. Adjust seasoning as needed.
- In a large salad bowl, combine shredded chicken, cabbage, carrots, and green onions.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Before serving, sprinkle in the toasted slivered almonds, sesame seeds, and crispy chow mein noodles. Serve immediately.
Notes
Use pre-shredded vegetables for convenience. Adjust dressing to taste with different vinegars or sweeteners.
