If I didn’t have a husband and children to feed, I’d eat a salad like this every night of the summer. The taste is similar to the Chinese Chicken Salad served at many restaurants, only I’ve left off the unhealthy fried wonton strips that are usually piled on top. Though the ingredient list looks long, the recipe couldn’t be easier to make — especially if you use leftover or rotisserie chicken instead of making your own.
Begin by cooking the chicken. I like to use bone-in, skin-on chicken breasts for this recipe. Simply coat the breasts with oil, salt and pepper and roast them on a foil-lined baking sheet for 35-40 minutes, or until the juices run clear.
In the meantime, make the dressing. Combine all of the ingredients in a blender and blitz until smooth and creamy. (Note: It’s necessary to roughly chop the garlic and ginger before blending, otherwise they won’t get completely puréed.)
Next, prep the salad ingredients. For the greens, I like to use a combination of romaine lettuce hearts and mild-flavored Napa cabbage, but the salad is just as good with romaine only. As for the vegetables and add-ins, I love the combination of grated carrots, cilantro, red peppers, scallions and cashews, but you could substitute just about anything. Thinly sliced cucumbers, fresh mint, peanuts, red cabbage, water chestnuts and fried wonton strips would all work well.
When the chicken breasts are cool, remove the skin and pull the meat off the bone, then slice it into thin strips.
Combine the salad, chicken and dressing in a large bowl and toss to combine. Serve immediately and enjoy!
My Recipe Videos
Chinese Chicken Salad with Sesame Ginger Dressing
For the Chicken
- 2 bone-in, skin-on chicken breasts (or 2 cups shredded cooked chicken)
- Peanut oil
- Kosher salt and pepper
For the Dressing
- 1/3 cup rice vinegar (unseasoned)
- 1/4 cup soy sauce (use gluten-free if needed)
- 3-1/2 tablespoons honey
- 1/4 cup toasted sesame oil
- 1/3 cup peanut oil
- 3 cloves garlic, peeled and roughly chopped
- 1-1/2 inch square piece fresh ginger, peeled and roughly chopped
For the Salad
- 4 romaine lettuce hearts, chopped (or use a combination of romaine and Napa cabbage)
- 1 red bell pepper, thinly sliced
- 2 scallions, white and green parts, thinly sliced
- 1/2 cup grated carrots, from 2 carrots
- 1/4 cup chopped fresh cilantro
- 1/3 cup salted cashews or peanuts
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a foil lined sheet pan. Rub the skin with oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked and juices run clear. Set aside until cool enough to handle.
- In the meantime, make the dressing. Combine all of the ingredients in a blender or food processor and blend until smooth.
- Combine the salad ingredients in a large bowl. Remove the skin from the cooked chicken breasts and slice into bite-size pieces; add to salad bowl. Add dressing, little by little, and toss to combine (you may have a little dressing left over). Taste and adjust seasoning if necessary. Serve immediately.
- Per serving (4 servings)
- Calories: 751
- Fat: 53g
- Saturated fat: 10g
- Carbohydrates: 46g
- Sugar: 26g
- Fiber: 15g
- Protein: 30g
- Sodium: 1019mg
- Cholesterol: 56mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.