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4.5 from 84 votes

Chinese Chicken Salad

This Chinese Chicken Salad recipe is hearty with shredded chicken and a colorful mix of fresh vegetables. With a creamy peanut butter dressing, this is a longtime favorite at our house!

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 459 kcal
Course: Salad
Cuisine: Asian

Ingredients

for the dressing:
  • ¾ cup vegetable oil
  • ¼ cup apple cider vinegar
  • ⅓ cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons honey
  • 2 large garlic cloves minced
  • 1 tablespoon minced fresh ginger add a bit more if you really like ginger!
  • 1 tablespoon toasted white sesame seeds
  • ½ cup creamy peanut butter
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
for the salad: 
  • 8 cups shredded cooked chicken from roasted or grilled chicken, or rotisserie chicken
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 pound green beans asparagus, and/or sugar snap peas – ends removed, cut into 1″ to 2″ pieces
  • 2 sweet bell peppers – red green, yellow, or orange – cored, seeded, and sliced into 1″ to 2″ pieces
  • 10 ounces shredded carrots or a couple large carrots that are peeled and thinly sliced on the diagonal
  • 4 green onions white and green parts, thinly sliced on the diagonal
  • 1 tablespoon toasted white sesame seeds or use black sesame seeds for a more striking contrast

Instructions

    Cup of Yum
  1. For the dressing: In a medium bowl, whisk together all of the dressing ingredients and set aside.
  2. 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.
  3. 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

  • Need to cook some chicken for this recipe? I most often roast or grill some chicken breasts. Whatever you choose to do, first rub some olive oil onto the chicken breasts and sprinkle liberally with salt and pepper. If roasting, place the chicken on a large rimmed pan covered in foil (easy clean-up!) and place in a 350° F oven for 35 to 40 minutes, until chicken is just cooked through. If grilling, place on a medium to medium-high grill and cook for 15 to 25 minutes, or until chicken is done. Cook time will depend on size of chicken pieces and cooking temperature.
  • Need to toast some sesame seeds? Place sesame seeds for the dressing and salad into a dry sauté pan. Sauté over medium heat for about 5 to 10 minutes, or until they are nicely browned and fragrant. Shake the pan every minute or two, to prevent burning. Remove sesame seeds to a plate to cool.
  • adapted quite a bit from Ina Garten's Barefoot Contessa Parties!

Nutrition Information

Serving 1 Calories 459kcal (23%) Carbohydrates 18g (6%) Protein 26g (52%) Fat 33g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 24g Cholesterol 85mg (28%) Sodium 270mg (11%) Fiber 4g (16%) Sugar 10g (20%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 459

% 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.