Chinese Chicken Salad

Chinese Chicken Salad

I love Chinese Chicken Salad, especially in the summer.  It’s light and flavorful, refreshing and nutritious.  I have a few different versions that I make ~ this particular recipe comes from {here}, which I slightly altered.  This salad is quick to prepare and is visually appealing with its assortment of colorful veggies, and the dressing boasts yummy flavors of hoisin sauce and freshly grated ginger.  In fact, I’m snacking on leftovers as I write up this review.  Give it a try this summer and see if it becomes one of your favorite summer salads.

Chinese Chicken Salad

Yield: Serves 6

Chinese Chicken Salad


  • 1/3 cup rice vinegar
  • 1/4 cup hoisin sauce
  • 2 tablespoons canola oil
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon grated or minced fresh ginger
  • 1/2 teaspoon toasted sesame oil
  • Salad
  • 1-1/2 pounds boneless, skinless chicken breasts, trimmed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil
  • 1 head green cabbage, cored and sliced thinly
  • 4-6 carrots {depending on their size}, peeled and shredded
  • 1/2 large red bell pepper, stemmed, seeded, and cut into 1/4 inch thick strips {I use 2 sweet mini peppers, cleane them out, cut them in half, and then slice them about 1/8 inch thick.}
  • 1-2 cups bean sprouts
  • 2 green onions, sliced thinly on the bias
  • 1 tablespoon minced fresh cilantro
  • 1-2 cups chow mein noodles {the crunchy ones}


    For the Dressing
  1. Whisk the vinegar, hoisin sauce, canola oil, soy sauce, ginger, and sesame oil together in a small bowl and set aside.
  2. For the Salad
  3. Heat the canola oil in a skillet over medium heat. Add the salt and pepper.
  4. Pat the chicken breasts dry with paper towels and carefully place them in the skillet and cook until well-browned on the first side, 6-8 minutes. Turn the chicken over, cover, and cook until the thickest part of the breasts are cooked through, about 5-7 minutes longer.
  5. Transfer the chicken to a carving board and let it rest until it's cool enough to handle, chop or shred into bite-sized pieces.
  6. To Assemble the Salad:
  7. In a large bowl, toss the chicken, cabbage, carrots, red bell pepper, sprouts, green onions, and cilantro together.
  8. Whisk the dressing to recombine and pour over the salad. Toss to coat.
  9. Sprinkle with the chow mein noodles, and serve.


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12 Responses to Chinese Chicken Salad

  1. Foodie in WV June 11, 2013 at 5:21 am #

    This looks great for a summer meal, not too heavy!

    • Lori June 11, 2013 at 3:56 pm #

      Yep… it’s perfect for summer.

  2. Jess June 11, 2013 at 10:25 am #

    This sounds delicious! 🙂 Pinned it!

    • Lori June 11, 2013 at 3:54 pm #

      Thanks, Jess. 🙂 I’m hopping on over to your blog right now to see what you have going on.

  3. Maureen June 11, 2013 at 11:00 am #

    I tried your PF.Chang beef recipe and it was outstanding. By the looks of this recipe it will be equally as delicious.

    • Lori June 11, 2013 at 3:53 pm #

      Oh good, Maureen, I’m so glad you liked the Mongolian Beef. Give this one a try and then let me know how you like it.

  4. Dani June 13, 2013 at 7:58 am #

    This looks so yummy! Asian food is always welcome at my house and this, my friend, is going to be added to the menu!

    • Lori June 13, 2013 at 9:17 am #

      Cool, Dani. Thanks for wanting to give it a try. Let me know how you like it.

  5. Michelle June 13, 2013 at 5:34 pm #

    That looks amazing, thanks so much for linking! That’s my kind of dinner on a hot Summer night!

    • Lori June 14, 2013 at 10:00 am #

      You’re welcome, Michelle. My kind of dinner, too.

  6. Michelle June 20, 2013 at 4:58 pm #

    I just wanted to say Thank You for linking up on ShareAtopia! If you’d like a featured button for your blog, you can get one here: Thanks again, and I love to have you link up anytime!

    • Lori June 24, 2013 at 3:56 pm #

      Thank you, Michelle. I love your site ShareAtopia and I’ve already placed a button on my sidebar. 🙂

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