Chinese Chicken Salad, Made Lite PRINT
- PREP TIME: 20 min
- COOK TIME: 10 min
This version of Chinese Chicken Salad is more “fresh”, with a dressing that isn’t loaded with sugar. It’s quite easy to put together,and you can be creative in cutting the vegetables that you want. To make things even easier, buy a rotisserie chicken at your local deli/grocery store. It’s a whole lot cheaper than going out to a restaurant and ordering one— plus you know what’s in the salad dressing!
This recipe is slightly adapted from “Just A Taste”
|For the salad|
|1||small rotisserie chicken (about 4 cups), shredded|
|1-2||heads romaine lettuce, shredded (about 3 cups)|
|½||small head purple cabbage, shredded|
|2-3||scallions, sliced (white and green parts)|
|1||carrot, peeled and grated|
|1||cup fresh cucumber (I used ⅓ of an English cucumber), sliced into batons*|
|¾||cup sliced almonds, toasted|
|1||cup crispy chow mein noodles|
|1||can mandarin oranges, drained|
|For the dressing:|
|3||Tablespoons sesame oil|
|¼||cup rice wine vinegar**|
|¼||cup vegetable oil|
|¼||teaspoon fresh black pepper|
*for the cucumbers, cut into approx. 1/4” slices. Stack a few, and then cut straight down into thin strips or “batons”
**You can use seasoned rice vinegar, but all that means is that sugar and salt has been added. I used unseasoned.
For the chicken: You can use leftover roasted chicken, from home, or cook chicken breasts. The rotisserie chicken is just as easy, and is cost effective.
In a large bowl, combine all of the salad ingredients, tossing until well mixed.
In a small bowl (I use a small Mason jar with a lid), whisk together the dressing ingredients and then pour over the salad, tossing to coat.