Chinese Chicken Salad with Sesame and Almonds

Ingredients

• 3 cups green cabbage (210 g)
• 2 cups cooked chicken (280 g)
• 1 cup carrots (110 g)
• 4 scallions (60 g)
• 1/2 cup sliced almonds (55 g)
• 1/2 cup crispy chow mein noodles (45 g)
• 1/4 cup rice vinegar (60 g)
• 2 tablespoons low-sodium soy sauce (30 g)
• 1 tablespoon toasted sesame oil (14 g)
• 1 tablespoon honey (21 g)
• 1 teaspoon grated ginger (2 g)
• 1 garlic clove (3 g)
• 1 tablespoon neutral oil (14 g)

Instructions

1. Whisk dressing. In a large bowl, whisk rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and neutral oil until smooth. Continue until honey dissolves and no separate oil pools remain. Taste, knowing cabbage and chicken will soften the seasoning.
2. Prepare vegetables. Cut cabbage into thin ribbons and slice scallions, including green tops. Add cabbage, carrots, and scallions to the bowl. Toss with tongs until lightly coated and no dressing puddle remains at the bottom.
3. Add chicken. Add cooked chicken and fold with broad, gentle turns until evenly distributed. Stop before the cabbage bruises or chicken collects in one section; the bowl should look balanced.
4. Adjust flavor. Rest salad two minutes, then taste a cabbage ribbon with chicken. Add one teaspoon rice vinegar for extra tang or a small honey drizzle for balance. Add soy sauce sparingly, since noodles contribute salt.
5. Add toppings. Just before serving, add almonds and crispy chow mein noodles. Toss once gently, reserving a few for the surface. Serve immediately, or keep toppings separate for packed lunches.
6. Pack leftovers. Divide remaining salad among covered containers. Store almonds and noodles separately in an airtight container at room temperature, adding them only when ready to eat so vegetables and noodles stay crisp.

Notes

• Rotisserie chicken works well. Use half the meat from a typical bird, then reserve the rest for soup, sandwiches, or a casserole later this week.
• If stored cabbage releases liquid, toss briefly before serving. Add fresh almonds and noodles afterward; they restore texture without adding extra dressing.
• For homemade chicken, cook breasts to 165°F in the center, cool completely, and chop before assembly.