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Chinese Chicken Salad


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Chinese Chicken Salad 0 Picture


  • 1 lb. chicken breast, boneless and skinless
  • 1 Tb. Asian sesame oil
  • 1 Tb. chinese chili garlic sauce
  • 1 Tb. finely minced garlic
  • 1 Tb. finely minced ginger (fresh)
  • 2 tsp. fresh lime juice
  • 1 quarter savoy cabbage or regular cabbage or a mixture
  • 2 oz. raw snow peas, thinly slivered
  • 4 scallions, including greens, thinly sliced
  • 1 quarter red bell pepper, slivered
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup rice or cider vinegar
  • 3 Tb. smooth peanut butter
  • 2 Tb. asian sesame oil
  • 1 tsp. dijon mustard
  • 1 1/2 Tb. honey
  • 1 tsp. soy sauce
  • 1 egg yolk
  • Salt and Pepper to taste
  • Process all of the dressing ingredients with hand processor or blender.



Step 1

Combine chicken, sesame oil, chili garlic sauce, garlic, ginger and lime juice in a bowl. Cover and refrigerate for at least 2 hours. Grill or broil the chicken until it is cooked through. Cool slightly and cut into pieces. Combine all the vegetables in a large bowl. Add the chicken to the vegetables. Combine dressing ingredients and pour over the vegetables and the chicken, then toss. Keep refrigerated until ready to eat.


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