That big bowl of flavor and crunch up there is my dinner at least once a week. Fast, fresh and figure-friendly, my mom’s recipe for Chinese Chicken Salad has become my go-to alternative to Manhattan’s bevy of overpriced-but-easily-available takeout options.
A few weeks ago I posted a picture of this salad on Instagram and Facebook and was asked to share the recipe. Ask and ye shall receive my fellow Chinese Chicken Salad enthusiasts. This colorful mix features a plethora of tastes and textures, from shredded purple cabbage and tender chicken to toasted almonds and crisp cucumber batons. All that healthy goodness is tossed in a homemade sesame dressing.
You’ll want to go ahead and splurge on this low-fat favorite now because next week it’s all about the butter. (Two words: apple pie.)
Craving more? Sign up for the Just a Taste newsletter for a second fresh serving of content delivered straight to your inbox each week! And stay in touch on Facebook and Twitter for all of the latest updates.
Chinese Chicken Salad with Sesame Dressing
Yield: 4 to 6 servings
Prep Time: 20 min
For the salad:
4 cups shredded cooked chicken (See Kelly's Notes)
3 cups shredded Romaine lettuce
2 cups shredded purple cabbage
2 scallions, thinly sliced (white and green parts)
1 medium cucumber, thinly sliced into batons
1/3 cup sliced almonds, toasted
1 cup crispy chow mein noodles
For the dressing:
3 Tablespoons sesame oil
1/4 cup seasoned rice wine vinegar
1/4 cup vegetable oil
2 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon fresh black pepper
In a large bowl, combine all of the salad ingredients, tossing until well mixed.
In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.
I buy a rotisserie chicken and shred the meat (discarding the skin). It's fast, fresh and just enough meat for 4 to 6 servings.