Description
Napa Almond Chicken Salad is a fresh, crunchy, and creamy salad featuring tender cooked chicken, crisp Napa cabbage, toasted almonds, sweet grapes, and fresh vegetables. Tossed in a light sesame-inspired dressing made with mayonnaise, Greek yogurt, and toasted sesame oil, this salad is perfect for a flavorful lunch or an easy, healthy meal-prep option.
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 into a large mixing bowl, ensuring all ingredients are well distributed.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, Greek yogurt, rice vinegar, honey, toasted sesame oil, Dijon mustard, garlic powder, salt, and black pepper until smooth and fully combined.
- Dress the Salad: Pour the prepared dressing over the chicken and vegetable mixture.
- Toss Gently: Toss the salad gently but thoroughly until every ingredient is evenly coated with the dressing.
- Chill: Cover and refrigerate the salad for 20–30 minutes to allow the flavors to meld together for better taste.
- Serve: Before serving, sprinkle with a few extra toasted almonds for added crunch and garnish.
Notes
- Rotisserie chicken works especially well for this recipe, providing convenience and flavor.
- Toast almonds in a dry skillet over medium-low heat for 3–5 minutes to enhance their nuttiness.
- For a sweeter variation, add mandarin oranges or dried cranberries.
- To lighten the dressing, swap 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
