Chinese Chicken Salad

By jiafei

4 Person

55 Minutes

221 Calories

Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier! I’ve been dying to share this Chinese chicken salad recipe. It’s one of my absolute favorite salads, and every time I feel the need to eat a little healthier, this is what I tend to order out. Except I just can’t justify spending $13-15 each time, especially when they skimp and add about 4 pieces of chicken. Best of all, this homemade version is so easy and much healthier than the restaurant. You can also add more vegetables to your liking, or omit as needed to fit your taste buds. Either way, you’ll never have to order this out again!

Ingredients

Sesame Vinaigrette

1 tsp. Soy sauce
1 tsp. Freshly grated ginger
1 tbsp. Sugar
1 tbsp. Sesame oil
1 clove Garlic, pressed
1/4 cup Rice wine vinegar

1/4 cup Sliced almonds, for serving
1/4 cup Chow mein noodles, for serving
Onion, thinly sliced
1/4 cup Shelled edamame
1/3 Grated carrots
1 cup Shredded red cabbage
4 cups Chopped romaine lettuce
1/4 tsp. White pepper
1 tsp. Sesame oil
2 tbsp. Soy sauce
2 Boneless, skinless chicken breasts

Method

01

Preheat oven to 350 degrees F.
02

To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
03

In a large bowl, combine chicken, soy sauce, sesame oil, and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
04

Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear about 13-15 minutes. Let cool before dicing into bite-size pieces.
05

To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion, and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
06

Serve immediately, topped with chow mein noodles and almonds, if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chinese Chicken Salad

4.6

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 221 Kcal
Prep Time 40 Mins
Cook Time 15 Mins
Total Time 55 Mins

02 Ingredients

Sesame Vinaigrette

1 tsp. Soy sauce

1 tsp. Freshly grated ginger

1 tbsp. Sugar

1 tbsp. Sesame oil

1 clove Garlic, pressed

1/4 cup Rice wine vinegar

1/4 cup Sliced almonds, for serving

1/4 cup Chow mein noodles, for serving

Onion, thinly sliced

1/4 cup Shelled edamame

1/3 Grated carrots

1 cup Shredded red cabbage

4 cups Chopped romaine lettuce

1/4 tsp. White pepper

1 tsp. Sesame oil

2 tbsp. Soy sauce

2 Boneless, skinless chicken breasts

03 Method

Step 1

Preheat oven to 350 degrees F.

Step 2

To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.

Step 3

In a large bowl, combine chicken, soy sauce, sesame oil, and white pepper; marinate for at least 30 minutes, turning the bag occasionally.

Step 4

Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear about 13-15 minutes. Let cool before dicing into bite-size pieces.

Step 5

To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion, and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.

Step 6

Serve immediately, topped with chow mein noodles and almonds, if desired.

04 Author