Chinese Chicken Salad
A perfect lunch or dinner for hot weather! Chinese Chicken Salad is full of flavors and topped with a yummy ginger/sesame dressing. So good!
I used already cooked and sliced chicken, but feel free to cook your own.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 6 Dinner-sized Servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
For the Salad:
- 1 lb Boneless Skinless Chicken Breasts, cooked and sliced
- 6 c Chopped Romaine Lettuce
- 2 c Chopped Cabbage, any color (See Note 1)
- 1 Medium Carrot, sliced or shredded
- 3 Green (spring) onions, sliced
- 4 oz. Sliced Water Chestnuts
- 11 oz. Can Mandarin Oranges in Water, drained
- 1/2 c Sliced Almonds
- 2 c Crunchy-style Chow Mein Noodles (such as La Choy)
For the Dressing:
- 6 Tbls. Seasoned Rice Vinegar (I use Marukan)
- 2 tsp. Soy Sauce
- 1 Tbls. Grated Fresh Ginger
- 1/2 tsp. Garlic Powder
- 1 Tbls. Granulated Sugar
- 3 Tbls. Canola Oil (or any neutral oil)
- 4 tsp. Toasted Sesame Oil
Instructions
Compose the Salad:
- I used pre-cooked and sliced Chicken Breasts for this recipe (don’t judge, it was a hot day!). If you wish to cook your own, you can poach, broil, or pan-fry them. It will take about 4-5 minutes per side. Just make sure they are done. You can serve them warm or cold on the salad.
- In a large bowl, place the romaine, cabbage, carrot, green onion, water chestnuts, and mandarins.
- Top with the sliced and/or cubed chicken.
Make the Dressing:
- In a jar with a lid, place all of the Dressing ingredients. Shake until emulsified.
Serve:
- Pour dressing over salad, mix. Top with chow Mein noodles and sliced almonds.
Notes
- For the cabbage, you can use any color of cabbage. I used pre-packaged coleslaw mix that consisted of mainly purple cabbage.
Keywords: Chinese Chicken Salad
Find it online: https://hummingbirdthyme.com/chinese-chicken-salad/
