Who doesn’t love a goodie-filled, delicious and beautiful Chinese chicken salad once in a while? It’s great for lunch or dinner, pretty enough to serve to guests and healthy to boot. I’ve been making this recipe for years, and finally decided it was time to publish Whit’s Chinese Chicken Salad recipe on the blog.
Most of you probably know that Chinese chicken salad doesn’t have its roots in Chinese cuisine, but instead is born of the Asian fusion movement. That doesn’t make it any less delicious though! These ingredients are the ones I like, but feel free to play with adding or swapping others (bamboo shoots would be natural addition, as would bean sprouts, for example).
Prep/cook time: 1 hour
1 large chicken breast (boneless or bone-in)
1/2 of a large head of Napa cabbage, thinly sliced
1 can of sliced water chestnuts, each round cut in half or thirds
1 large carrot, grated or in thin strips made by using a vegetable peeler
1 cup snap peas, cut into 1″ pieces
2 scallions, thinly sliced (both white and green parts)
1/2 cup slivered almonds
1 package of instant ramen noodles, smashed into small pieces (discard the flavor packet)
1/2 cup cilantro, finely chopped
For the dressing:
1 clove garlic, minced
1″ fresh ginger, minced or grated
1/4 cup soy sauce
2 Tbsp mirin
2 Tbsp rice wine vinegar
1 Tbsp white wine vinegar
2 tsp sesame seeds
1/2 tsp salt
chile oil or dried chile flakes to taste
1 tsp sesame oil
1/4 cup vegetable oil
Make the dressing first. In a medium bowl or measuring cup, add the garlic, ginger, soy sauce, mirin, vinegars, sesame seeds, salt and chile oil/flakes (if using) and mix well with a fork. While stirring, add the vegetable oil slowly and mix until well blended. Taste and adjust seasoning as needed (it should be very flavorful since it will be diluted a bit once mixed into the salad). Set aside.
In a large salad bowl, combine all the salad ingredients and toss to combine. Add about half of the dressing and toss again until all the pieces are well-coated. Taste, and add more dressing to your liking (I usually use all of it!). Serve immediately, and enjoy your Chinese chicken salad!