Chinese Chicken Salad Recipe
Fresh, crisp, and crunchy, this Chinese Chicken Salad Recipe is a mix of juicy shredded chicken, fried wontons, mixed greens, and the very best homemade Asian sesame vinaigrette. Feel free to add a mix of all your favorite veggies and save on cooking time using pre-cooked rotisserie chicken or leftover chicken from the night before.
Servings: 6 servings
Calories: 430kcal
Ingredients
For the Salad Dressing:
- 1 tablespoon sesame oil
- ⅓ cup rice wine vinegar
- ¼ cup grapeseed oil - (or canola oil)
- 2 tablespoon soy sauce
- 1 clove garlic - minced
- 1 teaspoon fresh ginger - grated
- 1 tablespoon sugar - optional
- ½ teaspoon fresh black pepper
- salt - to taste
- 1 tablespoon sesame seeds
For the Salad:
- 2 pounds boneless skinless chicken breast
- 4 cups romaine lettuce - shredded
- 4 cups Napa cabbage - shredded
- 1 cup red cabbage - shredded
- 1 cup cilantro - chopped
- 6 green onions - chopped
- 1 cup shredded carrots
- 2 cups edamame
- ¼ cup slivered almonds
- ½ cup crispy chow mein noodles
- ½ cup fried wonton noodles (fried wonton strips)
- 2 tablespoon sesame seeds
Instructions
- Prepare the vinaigrette. Add all ingredients for the dressing to a medium-sized jar and secure with a tight fitting lid. Shake vigorously until fully combined. Season to taste and set aside until ready to use.
- Poach the chicken. Bring a large pot of water to a boil over high heat. Add the chicken and return the water to a rolling boil. Remove from heat, cover, and set aside to "poach" (cook) for approximately 20-25 minutes. Carefully remove chicken from the pot and set aside to cool before shredding (see notes if you prefer not to poach chicken).
- Prepare the salad. Add all of the ingredients for the salad, including the shredded chicken, to a large bowl. Gently mix to combine.
- Serve. Drizzle the salad with vinaigrette, mixing well to evenly combine. Or, serve the salad in individual bowls and drizzle each bowl with the desired amount of vinaigrette.
Notes
- The easiest way to work with ginger is to carefully cut away the skin with a paring knife and then grate approximately 1/2-inch piece on a Microplane Grater.
- Feel free to replace the poached chicken with pre-cooked chicken including leftover baked chicken breasts or rotisserie chicken. You will want approximately 2-3 cups of cooked, shredded chicken.
Nutrition
Calories: 430kcal | Carbohydrates: 15g | Protein: 41g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 566mg | Potassium: 1035mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6640IU | Vitamin C: 10.6mg | Calcium: 109mg | Iron: 3.2mg
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