Chinese Chicken Salad

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Chinese Chicken Salad with Ginger Sesame Vinaigrette

Chinese Chicken Salad With Ginger Sesame Vinaigrette


Makes 2 To 3 Large Salads

Soy-Ginger-Sesame Vinaigrette

  • 3 tablespoons seasoned rice vinegar
  • ¼ teaspoon minced garlic (about half a small clove)
  • 1 teaspoon finely minced fresh ginger
  • 1 teaspoon soy sauce
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons canola, soy, or peanut oil


  • 1 pound romaine lettuce (a large head or hearts)
  • 2 cooked chicken breasts
  • 1½ cups (about 4 ounces) shredded red cabbage
  • 1 cup (about 3 ounces) mung bean sprouts
  • 2 medium carrots, shredded (about 1 cup, packed)
  • 2 scallions cut into very thin strips about 1-inch long
  • ½ cup loosely packed cilantro leaves
  • 2/3 cup cashews and/or slivered almonds, lightly toasted


  1. To make the dressing, combine all the ingredients in a smallish bowl and whisk until blended
  2. Or put all the ingredients in a small jar with a tight-fitting lid and shake it emphatically
  3. Separate the romaine leaves, and then wash them in very cold water and spin them very dry
  4. If you have purchased hearts of romaine in a sealed pack, you can skip the washing; just cut off the stems and separate the leaves
  5. Tear the leaves into bite-sized pieces
  6. Combine the romaine, chicken, cabbage, bean sprouts, carrots, scallions, and cilantro in a large bowl, and toss to mix well
  7. Just before serving, whisk the dressing-or shake it, if it’s in a jar-to recombine, and add about half
  8. Toss to coat, and give it a taste
  9. You might want to add the rest of the dressing now, or just let people add their own at the table
  10. Top with nuts and serve immediately

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