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Enjoy Magazine

Recipe: Chinese Chicken Salad

10/09/2013 12:11PM ● By Lana Granfors

By Lana Granfors

Photos: Kara Stewart

This chicken salad is an easy alternative to the high-calorie salads you get when eating out.  There are no fried noodles and the dressing is not traditional mayonnaise-based dressing.  It is light and full of Asian flavors using low-sodium soy sauce, sesame seeds and yummy toasted sesame oil (one of my favorites, also great drizzled over roasted salmon).  Toss this up for dinner real soon.  Delicious, with or without chopsticks!

SALAD ingredients

4 chicken breasts (split, bone-in, skin-on)

Olive oil

Salt and freshly ground black pepper

2 cups chopped romaine lettuce

1 cup chopped red cabbage

1 cup chopped Napa cabbage

½ carrot, shredded 

1 lb. fresh asparagus

1 red bell pepper, cored and seeded

1 yellow bell pepper, cored and seeded

4-6 green onions (white and green parts)

2-3 T sesame seeds, toasted

1 T sliced almonds or peanuts

dressing ingredients

1 cup vegetable oil

½ cup apple cider vinegar 

1 T rice vinegar

6 T low sodium soy sauce

3 T dark sesame oil

1 T honey

2 cloves garlic, minced

1 tsp. peeled, grated fresh ginger

1 T sesame seeds, toasted

½ cup smooth peanut butter

4 tsp. kosher salt

1 tsp. freshly ground black pepper


1 | Preheat oven to 350 degrees F.

2 | Place chicken breasts on a sheet pan and drizzle with olive oil. Rub oil over the chicken and into the skin and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked and the juices run clear. Once cool enough to handle, remove the meat from the bones. Shred the chicken into large, bite-sized pieces. Discard the skin. 

3 | While chicken is roasting, prepare the lettuce, cabbages and carrots and place in a large salad bowl. Toast the sesame seeds for the salad and dressing and set aside to cool.  

4 |  For the asparagus, remove the ends and discard.  Blanch asparagus in boiling salted water for 3 to 5 minutes until tender, but still crisp.  Remove and place in a bowl of ice water, which will stop the cooking process and retain the bright green color. Drain and cut at a diagonal, into bite-sized pieces. Cut the peppers into thin strips and slice the green onions diagonally. Combine the chicken, asparagus, peppers and green onions in the large salad bowl with the greens and carrots. 

5 | To make the dressing, whisk together all of the ingredients and pour over the salad ingredients.   Add sesame seeds, almonds or peanuts and toss again. Adjust seasonings if needed. My family prefers it served at room temperature, but can also be served cold.  

Prep: 30 minutes; cook TIME: 35-40 minutes; Total: 45 MINUTES
Serves 4 to 6