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
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
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.
Pour dressing over salad, mix. Top with chow Mein noodles and sliced almonds.
For the cabbage, you can use any color of cabbage. I used pre-packaged coleslaw mix that consisted of mainly purple cabbage.