Classic Chinese Cabbage Chicken Salad

This light, crisp salad is a great addition to any Asian dish, or as a light and healthy meal on its own.
Although not an authentic Chinese recipe, this light, crisp salad is a great addition to any Asian entrée or as a light and healthy meal on its own. A bed of crunchy cabbage is topped with traditional toppings and lightly sweetened with tangy vinaigrette that compliments authentic Chinese flavors.
Serves 4-6



  • 2 large boneless, skinless chicken breasts


  • 3 tablespoons soy sauce
  • 2 tablespoons Shoaxing rice wine (can substitute dry sherry)
  • 1 teaspoon fresh ginger, minced or grated
  • fresh ground black pepper - to be added to chicken breast after the marinade


  • 1 head Napa cabbage, shredded
  • ½ head red cabbage, shredded
  • 1 carrot, peeled and shredded
  • ½ small cucumber, peeled, seeded and julienned
  • ¼ pound snow peas, julienned
  • 3 scallions, thinly sliced (green ends included)
  • ½ cup chow mein noodles
  • ¼ cup sliced almonds, toasted


  • ¼ cup peanut oil (can substitute olive, avocado or vegetable oil)
  • 2 tablespoons honey
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Sriracha or hot sauce of your choice (optional)
  • fresh ground black pepper to taste


Preheat oven to 350 degrees. In a large glass bowl, combine the marinade ingredients. Place chicken breasts in marinade, cover, and let sit in fridge for 15 minutes or longer.

Optional: Start marinating your chicken a few hours before cooking for added flavor and tenderness. Can marinate overnight.

Remove the chicken from the marinade and lightly season both sides of each breast with fresh ground black pepper. Place in a shallow dish and bake for about 15 minutes, until juices run clear and insides are no longer pink. Allow chicken to cool completely then slice into thin strips.

Toss all of the salad ingredients together in a large bowl.

In a small bowl, whisk together all ingredients for the dressing. Pour over salad and toss to coat.

Top with sliced chicken breasts. Serve immediately.


Try grilling the chicken before slicing to add a smoky, summertime flavor to your salad. Marinating it for a few extra hours will help it stay juicy and flavorful.

You can use low sodium soy sauce and add a pinch of kosher or sea salt for a more balanced flavor.

For a greener, leafier salad, swap out the napa cabbage for romaine or a spring mix. Or, add part lettuce, part cabbage.

Have a package of ramen noodles hiding in your pantry? Crumble up the plain, uncooked noodles in place of chow mein noodles to save a dollar or two. Tip--toast them in the oven to brown them first and add a bit more flavor and color.

If there’s a chance of leftovers, serve the dressing on the side. Guests will be able to control the amount of vinaigrette on their salad and you won’t end up with soggy, wasted food.

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