Chinese chicken salad

Asian · Salad · 30 min · Serves 4

This crispy, tangy chicken salad is what weeknight dinners should be—fast, fresh, and satisfying without feeling like a chore. Shredded chicken tossed with crunchy cabbage, a soy-ginger dressing, and crispy noodles makes it feel special enough for company, but easy enough for Tuesday night.

Ingredients

• 1.5 lbsboneless, skinless chicken breasts
• 1 small headnapa cabbage
• 1.5 cupsshredded carrots
• 4green onions
• 3 tbspsoy sauce
• 2 tbsprice vinegar
• 1 tbspsesame oil
• 1 tbspginger
• 2garlic cloves minced
• 1 cupcrispy chow mein noodles
• 2 tbspsesame seeds
• to tastesalt and pepper

Method

1. 1

   Bring a pot of salted water to boil and cook chicken breasts until cooked through, about 12–15 minutes. Transfer to a cutting board and shred once cool enough to handle.

   15 min

2. 2

   While chicken cooks, whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic in a small bowl. Set dressing aside.

3. 3

   Thinly slice the napa cabbage and place in a large bowl with shredded carrots and chopped green onions.

4. 4

   Add the shredded chicken to the cabbage mixture and pour the dressing over top. Toss everything together until well coated.

5. 5

   Divide salad among serving bowls and top with crispy noodles and sesame seeds just before serving.