Shredded salad without the chicken

This recipe has evolved over the past twenty years and I think it *finally* captures all the notes I love about a great Chinese chicken salad. Specifically, it’s a vegetarian twist on what I consider to be the amazing Chinese chicken salads of my youth, circa the 1980s. This version has all of my favorite ingredients – the awesome super strong spicy mustard sesame soy dressing, the pie-it-on approach with cilantro, the spring onions and toasted nuts. Then introduce some sort of alternative protein (or plant-based chicken) with that version. The whole thing adds up to a feather-light mountain of delicacies.

Protein: You have options

Instead of shredded chicken, the traditional version gives you several options. Honestly, I’m not a huge fan of the highly processed plant-based meat, but there is a brand of plant-based chicken that Wayne buys occasionally. This one – green bag, original (*not sponsored). I reach for it occasionally, especially with a recipe like this when I’m really chasing nostalgia. Definitely the best I’ve ever eaten. Alternatively, if you’re willing to forego the chicken aspect, a hard-boiled egg or some fried tofu is all you need to make a single bowl.

On the go: Shredded salad without the chicken in a jar

This makes a great on-the-go salad. Here’s the plan. Place the lettuce and cabbage mixture in a large jar and place the plant-based chicken, egg, or tofu in that jar as well. The dressing should be placed in a separate jar, and a small container on the side ensures the nuts stay crisp. Have a small ice pack ready. Then, when you’re done, flip it over and you’ve got a nice, lively salad. It is good for work, for a picnic or for a potluck.

Another (optional) component

The chicken salads I loved the most as a kid always had a crunchy component. It was either tons of fried wonton wraps or fried thin rice noodles (vermicelli). I don’t like deep frying, so I usually leave this component out when making this salad at home, but you can definitely add it if you’d like.

The photo above is the version I made yesterday with plant-based chicken, apples, and cashews, along with shredded cabbage, arugula, and small heads of lettuce. And the version below is from a few years ago. You can see there is some radicchio, sprouts, peanuts and some watermelon radishes. That’s a broad statement: feel free to experiment with the different ingredients in this salad based on what you have on hand. The dressing really brings everything together!

More salad recipes

Few people love a shredded lettuce or coleslaw more than I do. So if you’re ready to put your knife skills to the test, here are a few favorites.

Enjoy and let me know in the comments if you have an adaptation that you particularly like!

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