Recipe Box: Chinese Chicken Salad

🇨🇳 Yummy Dish for Lunar New Year (or ANY Day!)

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher September 14, 2011

This nutritious twist on the old classic is full of veggies AND flavor!

Chinese Chicken Salad

  • 4 cups shredded Napa cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup sliced green onions
  • 1 cup sliced red or yellow bell pepper
  • ¼ cup chopped cilantro leaves
  • 2 cups cooked chicken breast
  • ½ cup rice vinegar
  • 2 tablespoons peanut oil
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon fresh minced ginger
  • 2 tablespoons sesame seeds
  • ½ cup chow mein noodles

Toss together the first seven ingredients (through chicken) in a large salad bowl; set aside. 

In a separate bowl, whisk together the remaining ingredients except for chow mein noodles. Pour dressing over salad and toss till coated evenly. Chill till ready to serve. Just before serving, top with chow mein noodles.

To save time:

  • I use Gourmet Garden's cilantro blend, found in the produce section, instead of chopping fresh cilantro.
  • I use Gourmet Garden's ginger blend instead of mincing fresh ginger.
  • In a pinch, I'll use bagged shredded cabbage, although Napa cabbage is preferable.