Mealime recipe · lives on in MealPot
Chinese Chicken Salad with Napa Cabbage, Carrots & Tortilla Strips
- 35 min
- 2–6 servings
- 541 kcal / serving
- ★ 4.3 on Mealime
A crisp, brightly dressed chicken salad featuring napa cabbage, carrots, cilantro, and crunchy tortilla strips. It comes together quickly for a weeknight meal with a balance of tangy, savory flavors and a bit of heat.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- ½ lbchicken breasts, boneless skinless
- ½ small bunchcilantro
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1large flour tortilla
- ½ medium headnapa cabbage
- carrots
- large flour tortillas
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, honey, rice vinegar, salt, soy sauce, toasted sesame oil, virgin coconut oil
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · grater · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · tongs · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 350°F. Cut the tortilla into thin strips, spread them on a sheet pan, and drizzle with oil. Season with salt and pepper, then toss to coat evenly.
- Bake the tortilla strips until they turn golden and crisp, about 10 to 12 minutes, rotating once for even browning.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat to get it hot and ready.
- Slice the chicken breasts horizontally to create thin fillets, then season with salt and pepper.
- Lightly oil the cooking surface and cook the chicken until it is browned and cooked through, about 2 to 3 minutes per side.
- Peel and mince the garlic and ginger. In a large bowl, whisk together garlic, ginger, oil, rice vinegar, soy sauce, sesame oil, honey, and crushed red pepper to form the dressing.
- Wash and dry the cabbage, carrot, and cilantro. Shred the cabbage, coarsely grate the carrot, and finely mince the cilantro leaves (discard stems). Toss the vegetables with the dressing in the bowl.
- Slice the cooked chicken into thin strips and add to the salad just before serving, then mix in the crispy tortilla strips and serve.
Two tips
- Make-ahead: bake the tortilla strips up to a day ahead and store in an airtight container for quick assembly.
- Serving idea: if you like extra heat, add a pinch more crushed red pepper or a splash of soy sauce to the dressing before tossing.
Nutrition per serving
- Calories
- 541 kcal
- Protein
- 32 g
- Carbs
- 32 g
- Fat
- 32 g
- Fiber
- 5 g
- Sodium
- 315 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.