Chinese Chicken Salad

by Sabrina Snyder

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2 Comments

5 from 1 vote
4 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Chinese Chicken Salad is easily made with pan-seared chicken, tossed in a nutty vinaigrette, served on a fresh bed of greens and vegetables.

This Asian inspired chicken Salad is the perfect refreshing dish to make for lunch or a light Dinner. Be sure to also try my Thai Beef Salad or Tropical Luau Macadamia Chicken Salad with Pineapple Vinaigrette for more amazing recipes. 

Sabrina’s Chinese Chicken Salad Recipe

If you want an easy way to get the classic flavors of Chinese cuisine in an enjoyable meal, this Chinese Chicken Salad recipe is perfect. The salad is filling enough to serve as the main course because of the chicken. And the sesame vinaigrette captures flavors beloved in Asian cooking. If you’re pressed for time, consider using leftover grilled, or rotisserie chicken. It’s the perfect way to repurpose leftovers into a new and exciting dish. 

Dinner, then Dessert

Chinese Chicken Salad Recipe

Chinese Chicken Salad is easily made with pan-seared chicken, tossed in a nutty vinaigrette, served on a fresh bed of greens and vegetables.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Author Sabrina Snyder
Green salad with sliced chicken breast on top, on dinner plate.
PrintRate

Ingredients
 

Sesame Vinaigrette:

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh ginger , finely minced
  • 1/4 cup rice wine vinegar
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil

Chicken:

  • 1 pound boneless , skinless chicken breast
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 1/2 tablespoons vegetable oil
  • 2 teaspoons sesame oil

Salad:

  • 8 cups romaine lettuce , chopped
  • 2 carrots , julienned
  • 3 scallions , white and green parts, thinly sliced on a sharp diagonal
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1 cup crispy wontons
  • 1/2 cup sliced almonds , toasted
  • 2 teaspoons white sesame seeds

Instructions

Sesame Vinaigrette:

  • In a food processor, add soy sauce, ginger, hoisin sauce, sesame oil, sriracha, salt and vinegar.
  • Puree and while it’s running add oil in a very thin stream until emulsified.

Chicken:

  • Season chicken with salt and pepper.
  • Add vegetable oil and sesame oil to a large skillet.
  • Cook for 3-5 minutes on each side on medium-high heat.
  • Cut chicken crosswise into 1/2″ thick slices and set aside.

To Finish:

  • In a large bowl toss together lettuce, carrots, scallions, cilantro, and half of the almonds.
  • Top with sliced chicken and dressing.
  • Sprinkle with crispy wontons and almonds.

Nutrition

Calories: 618kcal | Carbohydrates: 16g | Protein: 30g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1675mg | Potassium: 957mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13545IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 3mg

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Assembled salad topped with chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Some day I’m going to learn to check to see if I have all the ingredients before I start cooking. Today was not the day. Halfway through making the vinaigrette, I discovered I didn’t have hoisin sauce. So I had to look up a substitute. I used half soy sauce & half honey. I guess it worked because it turned out fine. Next time I’ll be better prepared. I didn’t know what to do with the 1 tbls. of soy sauce in the chicken portion of the ingredient list so I left it out. No harm done. There was plenty in the dressing. I really enjoyed grilling the chicken in part sesame oil. It really added to the flavor. Will make again….after I buy hoisin sauce.

    Reply

    1. Glad it still worked out with the substitution. Hope you like it just as much with hoisin. Thanks for the 5 stars, Sandy.

      Reply