Ina Garten’s Chinese Chicken Salad is a refreshing and crunchy dish that perfectly balances savory, sweet, and tangy flavors. This salad works so well because of its vibrant mix of textures—from crisp cabbage and crunchy almonds to tender chicken—combined with a bright, homemade dressing that ties everything together beautifully.
Ingredients
- 3 cups cooked chicken breast, shredded or chopped (about 1 pound)
- 4 cups green cabbage, thinly sliced
- 2 cups Napa cabbage, thinly sliced
- 1 cup shredded carrots
- 1/2 cup sliced green onions (about 4-5 stalks)
- 1/2 cup chopped toasted almonds
- 1/2 cup chow mein noodles (store-bought crispy noodles)
- 1/4 cup fresh cilantro leaves, chopped (optional)
- For the dressing:
- 1/4 cup vegetable oil (or peanut oil for more flavor)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- Pinch of crushed red pepper flakes (optional, for heat)
Instructions
- Prepare the chicken: If you haven’t cooked the chicken yet, poach or roast chicken breasts until cooked through (internal temperature 165°F/74°C). Let cool completely, then shred or chop into bite-sized pieces.
- Toast the almonds: Heat a dry skillet over medium heat. Add the almonds and toast, stirring frequently, until golden and fragrant, about 3-5 minutes. Remove from heat and let cool.
- Make the dressing: In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, sugar, lime juice, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) until sugar dissolves and dressing is well combined.
- Combine the salad ingredients: In a large salad bowl, toss together green cabbage, Napa cabbage, shredded carrots, sliced green onions, toasted almonds, and cilantro if using.
- Add the chicken: Gently fold the shredded chicken into the salad mixture.
- Toss with dressing: Pour the dressing over the salad and toss everything together until evenly coated.
- Add the chow mein noodles: Just before serving, sprinkle the crunchy chow mein noodles on top to maintain their crisp texture.
- Serve immediately: Serve the salad chilled or at room temperature for best flavor and texture.
Tips
- Substitutions: Use rotisserie chicken for convenience or swap almonds for toasted cashews or peanuts for a different crunch and flavor.
- Make ahead: Prepare the dressing and chop the vegetables a day in advance, but keep the noodles separate until just before serving to prevent sogginess.
- Adjust sweetness and acidity: Taste the dressing before adding to the salad and adjust sugar or lime juice to balance sweet and tangy to your preference.
- Common mistake: Adding the chow mein noodles too early leads to soggy noodles. Add them right before serving for maximum crunch.
Serving Suggestions
This salad works wonderfully as a light lunch or a side dish alongside grilled meats or seafood. Pair it with steamed jasmine rice or serve with crispy egg rolls or potstickers for a full Asian-inspired meal. Garnishing with extra fresh cilantro or a sprinkle of toasted sesame seeds adds a lovely finishing touch.
Variations
You can customize this salad easily by adding other crunchy vegetables like thinly sliced bell peppers or snap peas. For a vegetarian version, substitute cooked tofu or tempeh for the chicken. To make it heartier, toss in cooked soba noodles or rice vermicelli. For extra zing, add a splash of fish sauce or a teaspoon of chili garlic sauce to the dressing.
Storage and Reheating
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing and add the chow mein noodles just before serving again. Because of the fresh vegetables and crunchy noodles, reheating is not recommended; this salad is best enjoyed cold or at room temperature.
Frequently Asked Questions
Can I use pre-cooked chicken or rotisserie chicken?
Yes, using rotisserie or pre-cooked chicken is a great time saver and works perfectly in this salad. Just shred or chop the chicken before adding it to the salad.
What if I don’t have Napa cabbage?
Green cabbage can be used alone if Napa cabbage is unavailable. Napa cabbage offers a milder, sweeter flavor and a softer texture, but green cabbage provides a nice crunch and is a fine substitute.
Can I make the dressing ahead of time?
Absolutely. The dressing can be made up to 3 days in advance and stored in the refrigerator in a sealed container. Just whisk or shake well before using.
How do I keep the chow mein noodles crunchy?
To maintain their crispness, add chow mein noodles right before serving. If they sit in the salad too long, they absorb moisture and become soggy.
Is this salad gluten-free?
Traditional soy sauce contains gluten, so to make this salad gluten-free, use tamari or a gluten-free soy sauce substitute. Also, check that the chow mein noodles are gluten-free or substitute with crispy rice noodles.
Can I substitute the almonds with other nuts or seeds?
Yes, feel free to use toasted cashews, peanuts, or even sunflower seeds depending on your preference and dietary needs. Each will add a slightly different flavor and texture.
What’s the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into shreds, or chop it finely with a knife if you prefer chunkier pieces. Shredded chicken blends nicely with the salad’s textures.
Can I add fruit to this salad?
Some variations include adding mandarin orange segments or thinly sliced apples for a sweet contrast. If adding fruit, toss it in just before serving to avoid sogginess.
Ina Garten’s Chinese Chicken Salad is a vibrant, flavorful dish that’s easy to make and endlessly adaptable. With its crisp vegetables, tender chicken, and tangy dressing, it’s a perfect choice for a light yet satisfying meal.
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