Crispy Cabbage Chicken Salad combines juicy seasoned chicken with crunchy cabbage, carrots, cucumber, green onions, and a tangy sesame ginger dressing. The fresh vegetables stay crisp while the savory chicken and slightly sweet dressing make the salad substantial enough for lunch or dinner.
The chicken cooks quickly on the stovetop, and the vegetables can be chopped while it rests. Keeping the dressing separate until shortly before serving preserves the cabbage’s crunch and makes this salad especially useful for make-ahead meals.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Additional Time: 10 minutes
- Total Time: 47 minutes
- Yield: About 12 cups salad
- Servings: 6
- Category: Salads
- Cuisine: Asian-Inspired
- Cooking Method: Stovetop
- Difficulty: Easy
Why You'll Love This Recipe
- Thinly sliced cabbage provides lasting crunch and holds up better to dressing than delicate lettuce.
- Cooking thin chicken cutlets over medium-high heat creates browned edges while keeping the centers juicy.
- Rice vinegar and lime juice brighten the dressing, while sesame oil and soy sauce add savory depth.
- Carrots and cucumber contribute different kinds of crisp texture without requiring cooking.
- Tossing the salad shortly before serving prevents the cabbage from becoming unnecessarily soft.
Equipment Needed
- 12-inch heavy-bottomed skillet
- Large mixing bowl
- Small mixing bowl or jar with lid
- Whisk
- Tongs
- Chef’s knife and cutting board
- Instant-read meat thermometer
Ingredients You'll Need
For the Chicken
- ■ 1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 6 thin cutlets
- ■ 1 tablespoon (15 ml) neutral oil, such as avocado or canola oil
- ■ 1 teaspoon fine salt
- ■ 1/2 teaspoon ground black pepper
- ■ 1/2 teaspoon garlic powder
For the Sesame Ginger Dressing
- ■ 1/4 cup (60 ml) rice vinegar
- ■ 3 tablespoons (45 ml) reduced-sodium soy sauce
- ■ 2 tablespoons (30 ml) fresh lime juice
- ■ 2 tablespoons (42 g) honey
- ■ 1 1/2 tablespoons (22 ml) toasted sesame oil
- ■ 1 tablespoon (15 ml) neutral oil
- ■ 1 tablespoon (8 g) freshly grated ginger
- ■ 1 garlic clove, finely grated
For the Salad
- ■ 6 cups (420 g) thinly shredded green cabbage
- ■ 2 cups (140 g) thinly shredded red cabbage
- ■ 1 1/2 cups (150 g) shredded carrots
- ■ 1 medium English cucumber, about 10 ounces (285 g), thinly sliced
- ■ 4 green onions, thinly sliced
- ■ 1/2 cup (60 g) chopped roasted unsalted peanuts
- ■ 1/3 cup (15 g) chopped fresh cilantro
How to Make Crispy Cabbage Chicken Salad with Sesame Ginger Dressing
Prepare the Chicken
Pat the chicken cutlets dry with paper towels. Season both sides evenly with the salt, black pepper, and garlic powder. This step ensures that the chicken is flavorful and helps achieve a nice sear when cooked.
Make the Dressing
Whisk together the rice vinegar, soy sauce, lime juice, honey, toasted sesame oil, neutral oil, ginger, and garlic in a small bowl. The dressing should look glossy and slightly emulsified, which indicates that the ingredients are well combined and ready to enhance the salad.
Heat the Skillet
Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat until shimmering. This is the ideal temperature for searing the chicken, allowing it to brown nicely while cooking through.
Cook the Chicken
Add the chicken cutlets in a single layer, working in two batches if needed. Cook for 3 to 4 minutes on the first side until golden brown. This browning adds flavor and texture to the chicken.
Finish the Chicken
Turn and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer the chicken to a clean plate. Using an instant-read thermometer ensures that the chicken is cooked safely and remains juicy.
Rest the Chicken
Let the cooked chicken rest for 10 minutes. This helps retain its juices and prevents very hot chicken from wilting the cabbage, ensuring a better texture in the salad.
Prepare the Cabbage Base
Add the green cabbage, red cabbage, carrots, cucumber, green onions, peanuts, and cilantro to a large mixing bowl. This combination of ingredients provides a variety of textures and flavors that complement the chicken and dressing.
Slice the Chicken
Cut the rested chicken across the grain into thin strips or bite-size pieces. Slicing against the grain helps keep the chicken tender and easy to chew in the salad.
Add the Chicken
Arrange the sliced chicken over the cabbage mixture. This layering allows the chicken to be evenly distributed throughout the salad, ensuring every bite has a bit of everything.
Dress the Salad
Whisk the dressing again, then pour about three-quarters of it over the salad. Toss thoroughly until the vegetables are lightly coated rather than saturated. This method prevents the cabbage from becoming soggy while still adding flavor.
Adjust the Seasoning
Taste the salad and add more dressing as needed. If it tastes too sharp, a small drizzle of honey can soften the acidity; if it tastes flat, add a squeeze of lime. Adjusting the seasoning ensures the salad is balanced and enjoyable.
Finish and Serve
Sprinkle with toasted sesame seeds and serve with lime wedges, if using. Serve promptly while the cabbage and peanuts are crisp to maintain the salad’s texture and freshness.
Tips for Success
- Dry the cucumber after slicing if it is especially watery to prevent dilution of the dressing.
- Add the peanuts near serving time if preparing the salad ahead so they remain crunchy.
- Start with only three-quarters of the dressing; you can always add more, but an overdressed cabbage salad becomes softer during storage.
- Cook chicken to 165°F (74°C), checking the thickest portion with an instant-read thermometer.
Storage, Freezing, and Make-Ahead Instructions
For the best texture, store the cooked chicken, dressing, chopped vegetables, and peanuts separately in airtight containers in the refrigerator.
The cooked chicken can be refrigerated for up to 4 days. The undressed cabbage mixture can be prepared up to 2 days ahead, although the cucumber is best added within 1 day of serving.
The dressing can be refrigerated in a sealed jar for up to 5 days. Shake or whisk before using because the ingredients may separate.
Once dressed, the salad is best eaten the same day. Leftovers can be refrigerated for up to 2 days, but the cabbage and peanuts will gradually soften.
Freezing is not recommended because cabbage, cucumber, and the fresh dressing lose their crisp texture after thawing.
FAQ
Can I make Crispy Cabbage Chicken Salad ahead of time?
Yes. Prepare the chicken, dressing, and chopped vegetables separately and refrigerate them. Assemble and dress the salad shortly before serving to preserve the crisp texture.
Can I use rotisserie chicken?
Yes. Use about 4 cups (560 g) shredded or chopped cooked rotisserie chicken instead of cooking the chicken breasts. Add it chilled or at room temperature to the salad.
Why did my cabbage salad become watery?
The vegetables may have been dressed too far ahead, or the cucumber may have released excess moisture. Keep the dressing separate and add it shortly before serving.
Can I make the salad without peanuts?
Yes. Replace the peanuts with roasted sunflower seeds for a nut-free crunch, or simply omit them.
Can I make the dressing spicier?
Yes. Whisk in 1 to 2 teaspoons (5 to 10 ml) sriracha or another chile-garlic sauce. Add it gradually so the heat does not overpower the ginger and sesame flavors.
Ingredients
Method
- Pat the chicken cutlets dry with paper towels: Season both sides evenly with the salt, black pepper, and garlic powder.
- Whisk together the rice vinegar, soy sauce, lime juice, honey, toasted sesame oil, neutral oil, ginger, and garlic in a small bowl. The dressing should look glossy and slightly emulsified.
- Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat until shimmering.
- Add the chicken cutlets in a single layer, working in two batches if needed. Cook for 3 to 4 minutes on the first side until golden brown.
- Turn and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer the chicken to a clean plate.
- Let the cooked chicken rest for 10 minutes. This helps retain its juices and prevents very hot chicken from wilting the cabbage.
- Add the green cabbage, red cabbage, carrots, cucumber, green onions, peanuts, and cilantro to a large mixing bowl.
- Cut the rested chicken across the grain into thin strips or bite-size pieces.
- Arrange the sliced chicken over the cabbage mixture.
- Whisk the dressing again, then pour about three-quarters of it over the salad. Toss thoroughly until the vegetables are lightly coated rather than saturated.
- Taste the salad and add more dressing as needed. If it tastes too sharp, a small drizzle of honey can soften the acidity; if it tastes flat, add a squeeze of lime.
- Sprinkle with toasted sesame seeds and serve with lime wedges, if using. Serve promptly while the cabbage and peanuts are crisp.
