Chinese Chicken Salad with Sesame Dressing
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.)
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Chinese Chicken Salad with Sesame Dressing
Yield: 4 to 6 servings
Prep Time: 20 min
Ingredients:
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 noodlesFor 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 pepperDirections:
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.
Kelly's Notes:
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.
Alison @ Ingredients, Inc. — September 5, 2012 @ 9:36 am
looks great girl!!
Jenny @ BAKE — September 5, 2012 @ 11:17 am
this salad looks amazing! its just begging to be eaten!
Diane, A Broad — September 5, 2012 @ 11:52 am
Pretty and simple! But that tip about discarding chicken skin — sacrilege!
fabiola@notjustbaked — September 5, 2012 @ 12:20 pm
This awesome! I totally saw it on Instagram, and thought wow that looks so good and healthy. Then I saw the preview, and now it is here! I love how simple, and crunchy this is. I am so making this. I usually buy cabbage every week, and am looking for ways to change it up. This is a great way! Plus there’s apple pie next week:).
Rachel @ Bakerita — September 5, 2012 @ 1:34 pm
Yum! I love trying new salads, and this one looks awesome. I feel like I always get into a salad rut…so I’ll definitely be making this soon. I’m obsessed with chinese chicken salad, so I’m sure I’ll love it!
JulieD — September 5, 2012 @ 2:45 pm
Looks absolutely beautiful, kelly!! I want to some now!! Miss you!!
The Healthy Apple — September 5, 2012 @ 7:07 pm
OMG I love this recipe. This is fabulous.YOU are fabulous and this is SO going to be my dinner tomorrow night.
xo
Julie @ Table for Two — September 5, 2012 @ 8:53 pm
gorgeous photos, kelly! this sounds like such a flavorful salad, i wouldn’t even miss the fattening calories of some other salad!
Liz @ The Lemon Bowl — September 6, 2012 @ 8:20 am
So funny – I made the same salad this week for lunch and was so sad to be out of chow mein noodles!! So good!!
Cassie — September 6, 2012 @ 3:23 pm
This is my kind of salad! I love the shot of the cabbage!
Monique — September 7, 2012 @ 2:13 pm
THIS IS AMAZING. Everytime I travel I get the chinese chicken salad from Wolfgang Puck to-go at LAX. It’s never great, and I should totally just make this when I get a craving!
Instagram Roundup « 52 Foods — October 9, 2012 @ 9:54 pm
[...] have been SUPER into this salad lately. With chicken for Senor and in a heaping bowl without salad for me. (pro-tip, the salad [...]
Patricia — October 22, 2012 @ 12:17 pm
Just found your blog and love it. The salad is just exactly what I want for lunch, and maybe dinner too! I’m out of romaine but nappa might work. Thanks for the inspiration!!!
Foodiewife — January 4, 2013 @ 9:37 pm
I made this, tonight, and loved it. I also added mandarin oranges and grated carrots. I used unseasoned rice vinegar,and the dressing was perfect. Delicious, clean eating– especially after all the Christmas sugar.
PS: I bought your book, “Food Blogging for Dummies” and am gearing up to start reading it. It looks great.