This Chinese Chicken Salad is a perfect way to use up cooked chicken. There’s plenty of fresh veggies, and a delicious homemade sesame-ginger dressing.
Anytime I order a Chinese Chicken Salad, at a restaurant, I never know what I’m going to get. Will it be drenched in sweet salad dressing? Will it taste “fresh”? That’s what happened to me, recently, while out of state. I was so disappointed in my salad, that it left me longing to make one at home. I do have another Chinese Chicken Salad recipe on my blog. This time, I wanted a more savory dressing, so here it is!
The salad dressing it’s what makes or breaks a delicious Chinese Chicken Salad. Using a food processor, or a blender, you’ll need unseasoned rice vinegar, soy sauce, honey, sesame oil and peanut or vegetable oil. A little fresh garlic and ginger adds a perfect Asian flavor.
For the chicken, you can use rotisserie style-chicken. My air fryer did a nice job of cooking two bone-in chicken breasts. Shred and set aside.
The components in the salad can be, pretty much, what you like. To Napa cabbage and lettuce (use what you like), I added plenty of chopped fresh veggies. A can of drained Mandarin oranges add some sweetness. For crunch, toasted and salted cashews. Crispy Chinese Noodles are traditional, as well. However, I’ve discovered these nifty Won-Ton Strips that add a delicious crunch to recipes.
White or Dark meat is just fine– your preference. I know that there is a genetic reason why some people hate the taste of “soapy” taste of cilantro. We love it– bring it on! Add the salad dressing, a little at a time– just enough to coat the salad without drowning !
Now, THIS, is what I call a Chinese Chicken Salad!
TASTING NOTES: The dressing is delicious! In fact, we had leftover dressing that lasts a few days in the refrigerator. This salad tastes fresh, with a nice crunch.
Chinese Chicken Salad with a Sesame Ginger Dressing
Ingredients
FOR THE DRESSING:
- ⅓ cup unseasoned rice vinegar
- ¼ cup soy sauce
- 4 tablespoons honey
- ¼ cup Asian/toasted sesame oil
- ⅓ cup peanut or vegetable oil
- 2 cloves garlic peeled and roughly chopped
- 1 inch square piece fresh ginger peeled and roughly chopped (see note)
FOR THE SALAD:
- 4 cups chopped Napa cabbage
- 4 cups chopped romaine or substitute more Napa cabbage
- 1 red bell pepper thinly sliced
- 2 scallions white and green parts, thinly sliced
- ½ cup grated carrots from 2 carrots
- 1/2 cup shredded red cabbage optional
- 1 cup snow peas optional; washed and cut into bite-sized pieces
- ¼ cup chopped fresh cilantro (leave out if you don't like cilantro)
- 1 small can Mandarin Oranges drained
- ⅓ cup salted cashews or peanuts I like to toast the cashews
- 2 cups cooked chicken shredded
- 2 cups won-ton strips these can be found in the crouton section at your grocery store. Otherwise, crispy Chinese noodles make a good substitute.
Instructions
Make the dressing:
- In a food processor or blender, combine all of the ingredients and blend until smooth.Store in a jar with a tight lid; keep refrigerated. Shake well before using,
For the salad assembly:
- Combine all of the salad ingredients in a large bowl. Add dressing a little at a time, tossing thoroughly to combine.Add the nuts and the won-ton strips and toss once again.Service immediately
Notes
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