Name: Chinese Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups Napa cabbage (shredded); 3 cups Iceberg lettuce (chopped); 2 ½ cups cooked chicken (diced); 1 cup carrots (julienned); 11 oz. mandarin oranges (drained and patted dry); 1/3 cup green onions (diced); ½ cup chow mein noodles; ½ cup crispy wonton strips; ¼ cup sliced almonds; 2 tablespoons toasted sesame seeds; 2 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 2 tablespoons peanut oil (can substitute avocado, vegetable, or canola oil); 2 tablespoons soy sauce; 1 tablespoon honey; 2 cloves garlic (minced); 1 teaspoon peanut butter (optional); ¾ teaspoon toasted sesame seed oil; ½ teaspoon ground ginger

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Introduction

This Chinese Chicken Salad is a refreshing blend of crisp greens, tender chicken, and a tangy, flavorful dressing. It’s perfect for a light lunch or a vibrant side dish that adds a touch of Asian-inspired flair to your table.

The image shows a white octagonal plate filled with a colorful salad. The base layer is pale green chopped lettuce mixed with bright orange carrot strips and sliced green onions. On top, there are medium-sized pieces of cooked chicken with a browned surface, orange mandarin slices, thin crispy golden strips, and scattered light brown almond flakes. The dish is sprinkled with small white sesame seeds and drizzled with a shiny, dark dressing. A large silver serving spoon rests on the right edge of the plate. The plate sits on a white marbled surface, and some crispy strips are scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Napa cabbage (shredded)
3 cups Iceberg lettuce (chopped)
2 ½ cups cooked chicken (diced)
1 cup carrots (julienned)
11 oz. mandarin oranges (drained and patted dry)
1/3 cup green onions (diced)
½ cup chow mein noodles
½ cup crispy wonton strips
¼ cup sliced almonds
2 tablespoons toasted sesame seeds
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons peanut oil (can substitute avocado, vegetable, or canola oil)
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic (minced)
1 teaspoon peanut butter (optional)
¾ teaspoon toasted sesame seed oil
½ teaspoon ground ginger

Instructions

Step 1: Combine the rice vinegar, hoisin sauce, peanut oil, soy sauce, honey, garlic, peanut butter (if using), toasted sesame seed oil, and ground ginger in a jar with a lid. Shake vigorously to mix well or blend briefly in a mini food processor. Refrigerate the dressing while preparing the salad.
Step 2: Arrange the shredded Napa cabbage and chopped Iceberg lettuce on a large serving platter or in a big bowl. Drizzle with a little of the prepared dressing.
Step 3: Top the greens with diced cooked chicken, julienned carrots, drained mandarin oranges, and diced green onions. Drizzle more dressing over the top.
Step 4: Sprinkle the salad with sliced almonds, chow mein noodles, crispy wonton strips, and toasted sesame seeds for extra crunch and flavor. Serve the remaining dressing on the side.

Tips & Variations

Use rotisserie chicken or leftover cooked chicken to save time and add extra flavor.
For a vegetarian twist, substitute cooked tofu or tempeh for the chicken.
Add a handful of chopped fresh cilantro or mint for a fresh herbal note.
To make the salad gluten-free, ensure that the soy sauce and chow mein noodles are gluten-free or omit the noodles and wonton strips.
Gently toss the salad right before serving to keep the crunch intact.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days to maintain crispness. Give the dressing a good shake before using again. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white plate holds a colorful salad with several visible layers. The base layer is light green chopped lettuce with some orange carrot strips mixed in. On top of that are bright orange mandarin slices scattered around. Cubes of light brown grilled chicken with a slight char are placed evenly across the salad. Thin, light golden crispy strips are layered on, along with chopped green onions adding a fresh touch. A spoon is held over the salad, pouring a smooth, thick brown dressing onto the chicken and mandarin pieces. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of cooked chicken?

While canned chicken can be used in a pinch, freshly cooked chicken or rotisserie chicken will provide better texture and flavor for this salad.

How do I prevent the salad from becoming soggy?

Keep the dressing separate until just before serving and toss the salad gently. Add crunchy toppings like wonton strips and almonds last to maintain their texture.