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    Chinese Chicken Salad, Made Lite

    Chinese Chicken Salad, Made Lite

    Photo by Foodiewife F.

    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"

    • Prep Time


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    • 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.