Chinese Chicken Salad
Chinese chicken salad combines chilled shredded chicken, mixed greens, carrots, bell pepper, mandarin oranges, and nuts with a sesame-ginger dressing. Expect a crisp, colorful salad with sweet citrus and a savory finish.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken chilled
- 4 cups mixed salad greens washed and dried
- 1 cup carrots shredded
- 1 cup red bell pepper chopped
- 1 cup mandarin orange segments drained
- 1/2 cup sliced almonds or toasted cashews
- 1/4 cup green onions thinly sliced
Dressing
- 1/4 cup untoasted sesame oil for a milder dressing
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh ginger finely minced or grated
- 1 tablespoon honey or sugar
- Salt and pepper to taste
Instructions
Assemble
- Dry the greens, drain the mandarin segments, and shred the chilled cooked chicken. Place greens, chicken, carrots, bell pepper, and green onions in a large bowl.
- Whisk soy sauce, rice vinegar, ginger, and honey or sugar until blended. Gradually whisk in sesame oil and season with pepper and salt to taste.
- Toss the salad with half the dressing, then add more as desired. Gently fold in mandarins and nuts.
- Divide into 4 portions and serve immediately, with any remaining dressing alongside.
Notes
- Keep components chilled and dress just before serving.
- Use cooked chicken within 3–4 days of its original cooking date.
- Refrigerate dressed leftovers promptly; the greens soften during storage.