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Chinese Chicken Salad

Scott Phillips

Servings: two to three as a main course.



  • 2-1/2 cups thinly sliced red cabbage (about 1/3 medium head)
  • 1/2 cup shredded carrots (about 1 large carrot)
  • 1/3 cup thinly sliced (on the diagonal) scallions (about 4, white and green parts)
  • 1 tsp. plus 3 Tbs. low-salt soy sauce
  • 3-1/2 tsp. granulated sugar
  • Kosher salt
  • 1 clove garlic
  • 1-inch piece fresh ginger, peeled and sliced
  • 1/4 cup packed cilantro leaves, plus 1 Tbs. chopped
  • 3 Tbs. creamy peanut butter
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. peanut oil
  • 1 lb. thinly sliced chicken breast
  • 1/3 cup toasted sliced almonds or chopped peanuts

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 460
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 85
  • Sodium (mg): 1080
  • Carbohydrates (g): 19
  • Fiber (g): 5
  • Protein (g): 39


  • In a bowl, combine the cabbage, carrots, scallions, 1 tsp. soy sauce, 1 tsp. sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
  • In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 tsp. sugar. Pulse until well combined, scraping the bowl as needed.
  • In a large skillet over medium-high heat, heat 1 Tbs. oil. Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes. Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl. Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine. Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.


Rate or Review

Reviews (3 reviews)

  • MeredithK | 06/25/2016

    Great for a summer lunch gathering. Delicious!

  • leimbach | 07/26/2014

    Making this again today to take to a neighborhood potluck. It's always a big hit. My husband requests it, and he's a red meat lover. To spice it up, I thinly slice a jalapeno or two and add to the cabbage mixture for the 20 minute drain period--more color and crunch! Also, I put some fresh mint in with the cilantro when mixing the dressing. Great recipe!

  • Elonios | 07/03/2008

    This was great. Very tasty and easy for a hot summer night. I grilled the chicken instead of cooking it on the stovetop. I chopped up some romaine to serve the chicken/cabbage slaw on top of. Then I topped off the salad with some fried wonton strips. Also I added a little thai hot sauce to the dressing to make it a little spicy. This was a very satisfying meal, especially for the hot summer.

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