Chinese Chicken Salad

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5 from 5 votes

Chinese Chicken Salad

The colorful, classic Chinese restaurant salad is yours to make at home. Savory and sweet with lots of crunch.

Prep Time30

Cook Time0

Total Time30

Course: Main Course, Salad

Cuisine: American, Chinese

Servings: People

Author: Katie Workman

Ingredients

For the Soy Sesame Dressing

3 tablespoons soy sauce (preferably less sodium)
⅓ cup rice vinegar
1 tablespoon peeled and chopped fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon honey
2 garlic cloves
1 teaspoon Sriracha or other hot sauce
Kosher salt and freshly ground black pepper (to taste)
½ cup vegetable or canola oil

For the Salad:

3 cups shredded napa cabbage or romaine lettuce
1 red onion (halved and thinly sliced)
1 cup peeled and julienned (cut into matchsticks) jicama (or kohlrabi; optional)
½ seedless (English) cucumber (halved lengthwise and cut into thin half moons)
¾ cup peeled and shredded carrots
1 red, yellow, or orange bell pepper (cored, seeded and julienned)
2 cups shredded cooked chicken
½ cup sliced scallion (white and green parts)
½ cup salted peanuts (roughly chopped)
1 cup crunchy lo mein noodles (or one 3-ounce package ramen noodles; discard seasoning packet)
½ cup roughly chopped fresh cilantro leaves
½ cup toasted sesame seeds (optional)

Instructions

Make the dressing:

In a food processor, add the soy sauce, vinegar, ginger, sesame oil, honey, garlic, and Sriracha. Process until well combined. Keep the motor running and drizzle in the oil slowly through the feed tube until everything is blended and nicely thickened.

Make the salad:

In a large mixing bowl, combine the cabbage, onion, jicama or kohlrabi (if using), cucumber, carrots, peppers, and chicken.
Drizzle over the dressing and toss to combine. Transfer to a serving bowl and add the scallions, peanuts, lo mein or ramen noodles, and cilantro. Sprinkle with the sesame seeds if using. Serve.

Notes

To julienne vegetables is to cut them into very slender little sticks, like very thin matchsticks. This term is usually used with firmer vegetables, such as carrots, beets, or zucchini.

Nutrition