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Bobby Flay Chinese Chicken Salad

Bobby Flay Brussels Sprout Salad
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This salad brings together shredded chicken breast, crunchy napa cabbage, carrots, scallions, crispy wontons or noodles, and toasted almonds, all tossed in a vibrant sesame-soy vinaigrette. Bobby Flay’s version often includes bold additions like chili-garlic sauce or hoisin for depth, giving it his signature punch of flavor.

Ingredients

  • Cooked chicken breast (shredded) – 3 cups

  • Napa cabbage (thinly sliced) – 4 cups

  • Red cabbage (optional) – 1 cup, shredded

  • Carrots (julienned or shredded) – 1 cup

  • Scallions (sliced thin) – 4

  • Cilantro (chopped) – ¼ cup

  • Toasted almonds or cashews – ½ cup

  • Crispy wonton strips or noodles – 1 cup

  • Sesame seeds – 1 tablespoon (optional)

For the dressing:

  • Soy sauce (low sodium) – 3 tablespoons

  • Rice vinegar – 2 tablespoons

  • Toasted sesame oil – 2 tablespoons

  • Canola or neutral oil – 2 tablespoons

  • Honey or brown sugar – 1 tablespoon

  • Garlic (minced) – 2 cloves

  • Ginger (grated) – 1 tablespoon

  • Chili-garlic paste (optional) – 1 teaspoon

  • Lime juice – 1 tablespoon

Instructions

    • Make the dressing – In a bowl, whisk together soy sauce, rice vinegar, sesame oil, canola oil, honey, garlic, ginger, chili-garlic paste, and lime juice until emulsified.

    • Toss the salad base – In a large bowl, combine napa cabbage, red cabbage (if using), carrots, scallions, and cilantro.

    • Add shredded chicken – Toss in the cooked, cooled shredded chicken.

    • Pour the dressing – Add just enough dressing to coat ingredients without over-saturating. Toss well.

    • Top with crunch – Just before serving, sprinkle crispy wontons/noodles and toasted nuts. Garnish with sesame seeds.

    • Serve immediately – Enjoy cold or at room temperature.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-chinese-chicken-salad/