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Chinese Chicken Salad


This makes a huge amount of salad. Pour dressing over full salad if using right away. Or serve separately if serving for several meals

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Chinese Chicken Salad 0 Picture


  • Marinade:
  • 4 breasts chicken, thinly sliced
  • 6 Tablespoons soy sauce
  • 2 Tablespoons sesame oil
  • 1 teaspoon whilte pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • Salad:
  • Any or all of the following
  • Chopped Napa cabbage, 1 head
  • 1/2 red cabbage, thinly sliced
  • 20 snow pea pods
  • 2 bell peppers, thinly sliced (whichever color you prefer)
  • 2-3 carrots, julienned
  • 4 green onions, sliced
  • 15 oz canned mandarin oranges, drained
  • Cilantro leaves, 1 bunch
  • Toppers:
  • Toasted sliced almonds
  • Avocado, sliced
  • Pickled ginger
  • Sesame seeds for garnish
  • Fried wontons
  • Dressing:
  • 1/2 cup seasoned rice wine vinegar
  • 2 garlic cloves, grated
  • 2 tsp grated ginger
  • 3 Tbls soy sauce
  • 1 Tbls sriracha
  • 3 Tbls sesame oil
  • 2 Tbls sugar



Step 1

Combine marinade ingredients. Pour over chicken. Let marinade for at least 30 min.
Combine all salad ingredients.
Combine salad dressing ingredients. Mix well. (I like to use a mason jar and shake)
Put chicken in a heavy bottom pan with marinade. Sauté til cooked through.

Plate salad with dressing. Top with chicken and toppers

Fried wontons:
Heat oil to 350 degrees in a heavy bottomed pot. Cut wonton wrappers into 1/2 inch strips. Fry wontons in oil for a couple of minutes, flipping once until golden. Drain on paper towel

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