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 crunchy 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
- 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
- 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.
- 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.