Chinese Chicken Salad
User Reviews
4.5
Chinese Chicken Salad
Description
This salad mixes shredded chicken from roasted, grilled, or rotisserie sources with crisp-tender green beans, asparagus, or snap peas that have been blanched and cooled to retain their crunch. Sweet bell peppers and sliced carrots add sweetness and color, while thinly sliced green onions provide mild sharpness.
The dressing blends vegetable oil, apple cider vinegar, soy sauce, toasted sesame oil, honey, garlic, ginger, white sesame seeds, peanut butter, kosher salt, and black pepper to create a creamy, tangy, and slightly sweet coating. Tossing the salad ingredients together with this dressing balances fresh, savory, and nutty flavors, complemented by the crunch of vegetables and toasted sesame seeds sprinkled on top.
This salad is served cold or at room temperature and works well as a light meal, side dish, or potluck contribution.
For the best results, toast sesame seeds in a dry pan until fragrant before adding to the dressing and salad. Cooking chicken with olive oil, salt, and pepper before shredding provides flavor and texture suited to the salad.
Ingredients
for the dressing:
- ¾ cup vegetable oil
- ¼ cup apple cider vinegar
- ⅓ cup soy sauce
- 2 tablespoons sesame oil toasted
- 3 tablespoons honey
- 2 garlic minced, large cloves
- 1 tablespoon ginger add a bit more if you really like ginger!, fresh, minced
- 1 tablespoon white sesame seeds toasted
- ½ cup peanut butter creamy
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
for the salad:
- 8 cups chicken from roasted or grilled chicken, or rotisserie chicken, shredded, cooked
- olive oil
- kosher salt
- black pepper freshly ground
- 1 pound green beans asparagus, and/or sugar snap peas – ends removed, cut into 1″ to 2″ pieces
- 2 Sweet Bell Pepper green, yellow, or orange - cored, seeded, and sliced into 1″ to 2″ pieces, red
- 10 ounces carrot or a couple large carrots that are peeled and thinly sliced on the diagonal, shredded
- 4 green onions white and green parts, thinly sliced on the diagonal
- 1 tablespoon white sesame seeds or use black sesame seeds for a more striking contrast, toasted
Instructions
- For the dressing: In a medium bowl, whisk together all of the dressing ingredients and set aside.
- For the salad: Blanch the green beans, asparagus and/or sugar snap peas in a pot of boiling salted water for 3 to 5 minutes, until just crisp-tender. Immediately place them into a bowl of ice water to stop the cooking. Drain.
- In a large bowl, combine shredded chicken, green beans, peppers, and shredded carrots. Pour prepared salad dressing over the top. Gently fold to combine. Sprinkle the green onions and remaining tablespoon of toasted sesame seeds over the top and season to taste. Sprinkle some freshly ground black pepper over the top. I prefer to serve this salad cold, but it’s also just fine at room temperature.
Notes
- Roast or grill chicken breasts rubbed with olive oil, salt, and pepper before shredding for optimal flavor.
- Toast sesame seeds in a dry sauté pan over medium heat for 5 to 10 minutes, shaking frequently, until fragrant and evenly browned.
- You can use store-bought rotisserie chicken as a convenient shortcut.
- This recipe is adapted from Ina Garten's Barefoot Contessa Parties with modifications for home cooking simplicity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 459kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 85mg | 28% |
| Sodium | 270mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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