Chili Crisp Chicken Salad

Name: Chili Crisp Chicken Salad
Prep time: 20 min
Yield: 2 servings
Ingredients: Avocado Oil; Sesame Oil; Coconut Aminos; Chili Crisp; Rice Wine Vinegar; Sesame Seeds; Napa Cabbage; Purple Cabbage; Cooked Chicken; Snow Peas; Cucumber; Cilantro; Green Onions

Recipe by Fran Allen

Ingredients

Serves

Cabbage is having a moment — and Napa cabbage deserves the spotlight. Light, crisp, and tender, it’s perfect for quick salads that actually stay crunchy. This salad is packed with protein, fiber, healthy fats, and bold flavour. It’s satisfying enough for dinner, easy enough for lunch, and ideal for meal prep.

Quick Meal

Meal Prep

Ingredients

2 Tbsp

Avocado Oil

1 Tbsp

Sesame Oil

1 Tbsp

Coconut Aminos

1 Tbsp

Chili Crisp

2 Tbsp

Rice Wine Vinegar

3 Tbsp

Sesame Seeds

divided

2 cups

Napa Cabbage

shredded

1 cup

Purple Cabbage

shredded

1 cup

Cooked Chicken

shredded

1/2 cup

Snow Peas

chopped

1/2 cup

Cucumber

chopped

1/4 cup

Cilantro

(optional) chopped

2 Tbsp

Green Onions

chopped (green parts only)

Instructions

In a small bowl, whisk together the avocado oil, sesame oil, coconut aminos, chili crisp, honey, rice wine vinegar, and ½ tablespoon of the toasted sesame seeds. Whisk until emulsified. Taste and adjust seasoning as needed.

In a large bowl, combine the Napa cabbage, purple cabbage, chicken, snow peas, cucumber, and cilantro (if using).

Pour the dressing over the salad and toss well to coat.

Divide into bowls and garnish with the remaining toasted sesame seeds and chopped green onions. Serve immediately or refrigerate.

This salad can be prepared up to 3 days in advance. For best texture, store the dressing separately and toss just before serving.