Chinese Chicken Salad

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Chinese chicken salad starts with finely shredded Napa cabbage. Shredded chicken breast, Mandarain oranges, scallions, sesame seeds and almonds are added, then a sweet Asian dressing is drizzled over everything.

Chinese Chicken Salad

The weather is starting to warm up again…salad days are here again. I could eat a salad every day, and usually do in the summer. There are no outstanding favorites for me, because I like them all, from Greek to Mediterranean.

I often hesitate ordering a Chinese Chicken Salad in a restaurant though, because they can really pack in hidden calories with the super sweet dressings! I like to know what goes in my food, whether it’s good or bad. My mom made Chinese Chicken Salad for PTA functions in the 60’s, when it was considered “exotic”.  A lot of Chinese Chicken Salad recipes use the ramen seasoning package and noodles. Those packets are loaded with chemicals, MSG and who-knows-what else. This dressing recipe is just as easy, but with simple ingredients. I also use Mandarin oranges that are canned in their own juice rather than “syrup”.

Chinese Chicken Salad, crisp cabbage, shredded chicken in a slightly sweet dressing with sliced almonds and mandarin oranges.@whatagirleats.com

Chinese Chicken Salad

Swap out the Mandarin oranges for fresh tangerines or diced mango, and cashews or peanuts for the almonds. I used to add crunchy noodles, and sometimes I do, but since I’m getting ready for bathing suit season, I don’t need the extra carbs. The nuts give it plenty of crunch.

If I’m making this salad just for the family, I’ll add fresh chopped cilantro. If I’m making it for a big group, I omit it, since cilantro seems to have a  small fan base. The good thing about using cabbage is that it holds its crunch a lot longer than lettuce, so you can make it an hour or so ahead of serving. It will even taste good the following day for lunches.

This recipe makes a lot of Chinese chicken salad.

It’s my “go-to” salad for baby and wedding showers and will make 8 luncheon portions. If you’re serving smaller portions as a side dish for a picnic or BBQ, it will serve double that.

Chinese chickens salad, gluten free and low carb.
Print
Chinese Chicken Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Crisp cabbage, shredded chicken and mandarin oranges in a slightly sweet dressing. *To save time you can buy bags of pre-shredded cabbage in the produce section.
Course: Salad
Cuisine: Retro 60's American
Servings: 8 -12
Author: Cynthia McCloud Woodman
Ingredients
  • 1/4 cup rice wine vinegar
  • 5 Tablespoons sugar
  • 2 Tablespoons sesame oil
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup vegetable or peanut oil
  • 4 cups cooked chicken breast either shredded, diced or chopped
  • 1 bunch of green onions slice thin on the diagonal
  • 2 11 ounce cans of Mandarin Oranges drained (or fresh oranges)
  • 1/4 cup toasted sesame seeds
  • 1 cup sliced or slivered almonds toasted
  • 1 large head of cabbage shredded*. (I've used regular cabbage and Napa cabbage. Napa is a bit softer than regular green cabbage. You could also use iceberg, romaine or field greens.)
Instructions
  1. Combine the first 7 ingredients, rice wine vinegar to vegetable oil, in a small sauce pan and heat over a low heat just until sugar is dissolved. Let cool and refrigerate.
  2. For the salad, combine all ingredients in a large bowl and toss with dressing.

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Antipasto Salad

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Chinese chickens salad, gluten free and low carb.

Chinese Chicken Salad. Light, healthy and delicious! Gluten free.

 

 

 

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Comments

  1. This sounds so good. I remember your mom making it back in the days. I will try it soon. Being that my Dr. told me I was a little to chubby a couple days ago I will try and take off a few pounds first. I love your blog and all your writings.

    Reply

  3. How many servings would you say this makes? I’m hosting a baby shower on Saturday 🙂 This and your chicken salad is on the menu. Also, I’m super lazy… do I have to toast the sesame seeds and almonds? 😉

    Reply

  6. Instead of sugar, substitute with half the amount of honey or agave. If you want more ‘crunchies’ add some water chestnuts! Recipe sounds great!

    Reply

    • thanks Michelle…a lot of teachers bring the ramen seasoning packet version to school and it’s just loaded with chemicals and sodium…this one is simple and yet still delicious!

      Reply

  12. I’ve actually never made an Asian style salad at home. Of course, when I order one at a restaurant, inevitably, I’ll say, “Why don’t I ever make this at home?” Getting in a rut and being a creature of habit is not good!

    I really need to try this at least once! Thanks for the inspiration and recipe!

    Reply

  13. You are my hero for making this without the salt-laden bomb that is a ramen seasoning packet! This is going on my “to make” list soon!

    Reply

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