Chinese Chicken Salad, Made Lite

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"

Chinese Chicken Salad, Made Lite

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  • Prep Time


  • Total Time


  • Servings



  • 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


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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