Recipe Background
A colorful and textural delight, Chinese Chicken Salad features vibrant greens, savory chicken, and a tangy dressing, ideal for sharing and savoring.
A delightful mix of crisp, vibrant greens and tender chicken forms the base of this Chinese Chicken Salad. Slicing through the colorful layers reveals a crunchy surprise with each bite—thanks to the combination of carrots and juicy, sweet mandarin segments. The scent of a well-developed dressing, a blend of tangy and savory, dances in the air, teasing the senses before the first forkful. Trust the process as you toss edamame and almonds for an extra layer of texture, their nutty undertones shining through naturally.
Visually, this salad is a feast in itself. Deep purples from red cabbage contrast against the bright greens of romaine, creating a visually pleasing presentation. When combining these elements, be sure to whisk your dressing ingredients until emulsified—this invites each flavor to mingle cohesively without overpowering. Adding scallions right at the end preserves their fresh crunch and subtle bite, keeping the salad lively without being too pungent.
Serving this dish brings a touch of community to the table. It's easy to share and invites conversation and second servings. The sprinkle of crunchy wonton noodles adds an irresistible finish, reminding diners to savor the varied textures coming together. Whether it's a casual lunch or a more festive gathering, this salad pleases both the eye and palate, bridging simplicity with satisfying depth. Enjoy the harmony of tastes and textures—every bite capturing the heart of this refreshing, colorful dish.
Ingredients
For the salad:
- 2 cups romaine lettuce shredded
- 2 cups Napa cabbage shredded
- 2 cups red cabbage shredded
- 2 large carrots julienned
- 1 cup edamame shelled
- 3 cups chicken cooked and shredded
- 3 1/2 ounces crunchy wonton noodles
- 1 cup mandarin orange sliced and drained
- 1/2 cup scallions diced
- 1/2 cup almonds sliced
For the dressing:
- 1/4 cup grapeseed oil
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger minced
- 1 teaspoon garlic crushed
- 1 teaspoon chili-garlic sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Combine the romaine, Napa cabbage, red cabbage, carrots, edamame, shredded chicken, and wonton noodles in a large salad bowl.
- Gently toss in the oranges, scallions, and sliced almonds.
- Whisk together the grapeseed oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, ginger, garlic, chili-garlic sauce, salt, and pepper in a bowl.
- Toss the salad with the dressing.
- Serve.
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