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Chinese chicken salad is a California-style dish that perfectly blends the flavors of Chinese and American cuisine. Although it was a trendy restaurant menu item in the 1990s, for me, it’s a timeless favorite that will never go out of style. In fact, I would happily eat a salad like this every night of the week if I didn’t have a family to feed! The combination of fresh veggies, like Napa cabbage, crunchy carrots, and crisp bell peppers, combined with tender chicken and a sesame-ginger dressing make for a light and refreshing meal that always leaves you feeling satisfied. In this version, I’ve swapped out the traditional fried wonton strips with nuts to make the salad a bit healthier. However, if you prefer the crispy crunch of wontons, go ahead and add them in! The recipe is very easy to throw together, especially if you use leftover or rotisserie chicken instead of cooking your own—give it a try to see why it’s one of my all-time favorites!
What You’ll Need To Make Chinese Chicken Salad
Courtesy of Jennifer Segal
Step-By-Step Instructions
Make the dressing: In a food processor or blender, combine all of the dressing ingredients.
Courtesy of Jennifer Segal
Blend until smooth.
Courtesy of Jennifer Segal
Assemble the salad: Combine all of the salad ingredients in a large bowl.
Courtesy of Jennifer Segal
Add dressing, little by little, and toss to combine, until the salad is dressed to your liking.
Courtesy of Jennifer Segal
Taste and adjust seasoning if necessary. Serve immediately.
Courtesy of Jennifer Segal
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- Asian Chicken Noodle Salad with Ginger-Peanut Dressing
Chinese-Style Chicken Salad with Sesame Ginger Dressing
By Jennifer SegalServings: 4
Ingredients
For The Dressing
- ⅓ cup unseasoned rice vinegar
- ¼ cup soy sauce
- 3½ tablespoons honey
- ¼ cup Asian/toasted sesame oil
- ⅓ cup peanut oil
- 3 cloves garlic, peeled and roughly chopped
- 1½ inch square piece fresh ginger, peeled and roughly chopped (see note)
- 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
- ¼ cup chopped fresh cilantro
- ⅓ cup salted cashews or peanuts
- 2 cups cooked, shredded chicken
Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth.
Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately.
Note: For easy guidance on how to peel, grate, and chop fresh ginger, click here.
This article was originally published on OnceUponaChef.com. Follow on Instagram
