Description
Napa Almond Chicken Salad is a fresh and flavorful dish combining tender cooked chicken with crisp Napa cabbage, sweet grapes, toasted almonds, and a creamy sesame-inspired dressing. Perfect for a light lunch or easy meal prep, this salad features a delightful contrast of crunchy textures and savory, nutty flavors.
Ingredients
For the Salad:
- 3 cups cooked chicken, shredded or chopped
- 4 cups Napa cabbage, thinly sliced
- 1 cup red grapes, halved
- ½ cup sliced almonds, toasted
- ½ cup shredded carrots
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp sesame seeds
For the Dressing:
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Combine Salad Ingredients: Add the cooked chicken, Napa cabbage, grapes, toasted almonds, shredded carrots, green onions, cilantro, and sesame seeds to a large mixing bowl, ensuring all the components are ready to be dressed.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, rice vinegar, honey, toasted sesame oil, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
- Dress the Salad: Pour the prepared dressing over the chicken and vegetable mixture in the large bowl.
- Toss Gently: Toss the salad carefully until all ingredients are evenly coated with the dressing, ensuring a balanced flavor throughout.
- Chill to Meld Flavors: Refrigerate the salad for 20–30 minutes to allow the flavors to blend and the salad to chill.
- Serve with Garnish: Just before serving, sprinkle additional toasted almonds on top for extra crunch and presentation.
Notes
- Rotisserie chicken works especially well and saves preparation time.
- Toast the almonds in a dry skillet over medium-low heat for 3–5 minutes to enhance their flavor.
- Add mandarin oranges or dried cranberries for a sweeter and fruitier variation.
- For a lighter dressing, substitute some mayonnaise with additional Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Main Course
- Method: No-Cook
- Cuisine: Asian-Inspired, American
