Chinese Chicken Salad

Votes: 5

Time: 35 min.
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 415, total fat 14 G., saturated fats 1.5 G., proteins 32 G., carbohydrates 41 G., fiber 9 G., cholesterol 66 mg, sodium 930 mg, sugar 25 G.

The star of this Chinese salad is baked chicken breast, brushed with soy sauce and dark sesame oil. It's sliced and tossed with the other salad ingredients: thinly shredded cabbage, carrots, green onions, water chestnuts, and preserved tangerines. All of this is tossed in a sweet and tart dressing made with rice vinegar, ginger, brown sugar, and chili sauce for a spicy kick. Unlike the classic Chinese salad, this recipe is noodle-free, making it healthier yet just as delicious. Sprinkle with sliced almonds for crunch and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of skinless and boneless chicken breasts
4 tablespoons lightly salted soy sauce, divided
2 tsp. dark sesame oil, divided
Half a head of Chinese cabbage, finely shredded (about 6 cups)
1/4 red cabbage, shredded (about 2 cups)
1 large carrot, grated (about 2 cups)
3 green onions, trimmed and finely chopped, including greens (about 1/2 cup)
1 can (220 g) chopped water chestnuts
1 can (300g) of canned tangerines in water, drained
1/3 tbsp. rice vinegar
1 teaspoon crushed garlic
1 teaspoon chopped ginger
2 tbsp. l. rapeseed oil (canola)
2 tbsp. l. brown sugar
1.5 tsp garlic chili sauce
1/4 cup toasted flaked almonds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, Chinese cabbage (Napa), red cabbage, carrot, water nut, tangerines, rice vinegar, brown sugar, ginger root, chili sauce, almond

Cooking the dish according to the recipe:

Preheat oven to 175°C.

Combine 1 tablespoon of soy sauce with 0.5 teaspoon of sesame oil and brush the chicken breasts with it. Place in a baking dish and bake until the juices run clear, about 13-15 minutes. Remove from the oven, cool completely, and slice into 0.5 cm thick slices.
In a large bowl, combine the Chinese and red cabbage, carrots, green onions, water chestnuts, tangerines, and shredded chicken. In a separate bowl, combine 3 tablespoons of soy sauce, vinegar, garlic, ginger, oil, 1.5 teaspoons of sesame oil, brown sugar, and chili sauce.

Note

If you can only find canned tangerines in light syrup, drain the syrup and rinse the tangerines with water.