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bobby flay chinese chicken salad recipe

Bobby Flay Chinese Chicken Salad Recipe

This salad is the reason I keep napa cabbage in my fridge at all times!
The crunch, the contrast of textures, and the way the dressing ties it all together make it something I keep coming back to.
A key tip—don’t skip toasting the sesame seeds and almonds. The extra step makes a huge difference in how everything comes together.
I always shred the chicken by hand instead of chopping it. It absorbs the dressing better and gives each bite a great balance.
If you want the cabbage to stay extra crisp, toss it with the dressing right before serving instead of letting it sit.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Servings: 4

Ingredients

  • 2 cups Chicken Breast cooked, shredded
  • 3 cups Cabbage shredded
  • 1 cup Carrots shredded
  • 1 Cucumber sliced
  • 4 Green Onions chopped
  • 1/4 cup Cilantro chopped
  • 3 tbsp Rice Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 2 tbsp Honey
  • 2 cloves Garlic minced
  • 2 tbsp Peanut Butter
  • 1 tbsp Ginger minced
  • 1 Chipotle Pepper pureed

Instructions

  • In a large bowl, toss together the shredded chicken, cabbage, carrots, cucumber, green onions, and cilantro.
  • In a separate mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey until smooth.
  • Add minced garlic, peanut butter, ginger, and chipotle pepper puree to the dressing. Mix until well combined.
  • Pour the dressing over the salad ingredients and toss until everything is evenly coated.
  • Transfer the salad to a serving dish and garnish with extra cilantro if you like.