Chinese Chicken Salad with Roasted Chicken & Olokoi Ginger Dressing

Fresh. Crunchy. Bright. Balanced.

This isn’t just another chicken salad. It’s layered with texture, citrus warmth, gentle heat, and perfectly roasted, brined chicken.Featuring Olokoi, this ginger dressing brings citrus, chili, and savory complexity, balanced with fresh aromatics and a touch of agave.Comforting. Elevated. Completely craveable

Step 1: Brined & Roasted Chicken Breast

Brining ensures the chicken stays tender and juicy, never dry.

Brine

• 2 big chicken breasts
• 4 cups water
• ¼ cup salt
• Stir salt into water until dissolved.
• Submerge chicken breasts fully in the brine.
• Refrigerate for 45 minutes.
• Remove and pat completely dry.

Dry Rub (After Brining)

• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• Preheat oven to 450°F.
• Lightly brush chicken with avocado oil.
• Combine dry rub ingredients in a bowl and mix well to combine.
• Coat evenly over both sides of chicken breasts.
• Roast for 20–25 minutes, or until internal temperature reaches 165°F.
• Rest for 10 minutes before shredding. Resting keeps the juices locked in, don’t skip this step.

Step 2: Build the Salad

Salad Ingredients

• ½ head of cabbage, thinly sliced
• 1 large carrot, julienned
• 1 cup edamame
• 1 cup shredded chicken
• 1 green onion, sliced on the bias

¼ cup sliced or slivered almonds (optional)

For additional crunch, you can add:

• Fried wonton strips
• Crunchy rice noodles

This combination creates layers of texture, crisp cabbage, sweet carrot, creamy edamame, tender chicken, and that irresistible crunch on top.

Step 3: Olokoi Ginger Dressing

• 2 tablespoons Olokoi (Mild or Hot)
• 1 tablespoon rice wine vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon agave
• 1 tablespoon freshly grated ginger
• 1 clove garlic, minced
• 2 tablespoons avocado oil

  Add to a jar (it’s easier this way), put the lid on, and shake until combined. Taste and adjust. Add more Olokoi if you want extra brightness. Combine the salad ingredients, dressing, and shredded chicken.

  Note: After shredding the cabbage and carrots, add a small amount of the dressing and mix with your hand to help break down the cabbage. When mixing by hand, give the cabbage a good squeeze. This will make for a nicer texture. Once complete, add the remaining ingredients and then mix again using tongs or a pair of spoons or forks.