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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”
Ingredients
| 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 |
| 2 | Tablespoons sugar |
| 1 | teaspoon salt |
| ¼ | teaspoon fresh black pepper |
Directions
NOTES:
*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.
Serve immediately.
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