Chinese-Style Chicken Salad with Sesame Ginger Dressing
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This easy-to-make chicken salad tastes like the one you can order at many restaurants sans the unhealthy fried wonton strips.
If I didn’t have a husband and children to feed, I’d eat a chicken salad like this every night of the summer. The taste is similar to the Chinese-style chicken salads 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.
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Chinese-Style Chicken Salad with Sesame Ginger Dressing
This easy-to-make chicken salad tastes like the one you can order at many restaurants sans the unhealthy fried wonton strips.
Ingredients
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
- 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
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
- ½ cup grated carrots, from 2 carrots
- ¼ cup chopped fresh cilantro
- ⅓ cup salted cashews or peanuts
Instructions
- Preheat the oven to 350° F and set an oven rack in the middle position.
- 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.
Nutrition Information
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- 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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn,
This salad looks fabulous. Can I make it entirely with Napa cabbage? Or is there another lettuce that would work other than Romaine. Romaine scares me because of problems with e-coli.
Thanks!
Hi Hannah, You could make it entirely with cabbage, but if you’d like some greens in there, I think spinach or arugula would work nicely. Hope you enjoy!