Vegan Chinese Chicken Salad with Ginger-Sesame Dressing
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp salt
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ¼ tsp red pepper flakes
For the salad
- 4 cups napa cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 4 scallions, thinly sliced
- 1 cup edamame, shelled and thawed if frozen
- ½ cup dry-roasted almonds, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
For serving
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- 1
Place the chicken breasts in a large pot and cover with cold water by about 2 inches. Add the salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 12–15 minutes, until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer at the thickest part.
- 2
Transfer the chicken to a cutting board and let it rest for 10 minutes. Using two forks or your hands, shred the chicken into thin strips.
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