Chinese Chicken Salad

4
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"This is my version of Chinese chicken salad, which is a compilation of many I've tried over the years. Other than the dressing, it's different every time - depending on what I find in the pantry and the fridge. So, feel free to add, omit, or whatever! I usually grill the chicken breast halves the day before and refrigerate them, but you can also use a roasted chicken from the grocery. It's ALL good! DH likes his salad with a lot of dressing, so I typically increase the dressing by 50%, but this might be too much for most people.."

Original recipe yields 4 servings
OK
  • DRESSING
  • SALAD

Nutritional

  • Serving Size: 1 (560.4 g)
  • Calories 637.5
  • Total Fat - 44.2 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 68.9 mg
  • Sodium - 607.2 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 13.1 g
  • Sugars - 26 g
  • Protein - 19.8 g
  • Calcium - 210.2 mg
  • Iron - 5 mg
  • Vitamin C - 191.2 mg
  • Thiamin - 0.4 mg

Make the dressing:


Step 1

Place the peanut butter and the vinegar in a small bowl, whisk to combine. Add the soy sauce, honey, sesame oil, chili oil, siracha sauce, and grated ginger. Whisk until smooth and all ingredients are well blended. Add the canola oil and pepper, whisk until smooth and incorporated.

Step 2

Sample and adjust seasoning and heat level to taste. You can add salt if you'd like, but I've never found it necessary.

To make the salad:


Step 3

Place all the vegetables in a large bowl and toss until ingredients are well distributed.

Step 4

Add the salad dressing but reserve about four tablespoons. Toss until well coated.

Step 5

Divide the salad among four plates. Top with the chicken slices, taking care to arrange them prettily. Drizzle a tablespoon of the reserved dressing over the chicken on each plate. Scatter the peanuts over the chicken.

Step 6

Garnish each plate with a sprig of mint or cilantro, and a wedge or two of lime. Serve immediately.

Note - the salad doesn't keep well once it is dressed. If you want to make ahead, refrigerate the salad greens until ready to serve, then dress.


Tips & Variations


No special items needed.

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