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Chinese Chicken Salad - Easy, healthy, and delicious salad made with chicken breast and Chinese dressing and topped with wonton strips.
Easy Chinese Chicken Salad
One of my favorite salads to make is Chinese Chicken Salad—simple green toss with grilled chicken in a savory and tangy homemade Chinese dressing.
I love making light, clean, and good salads as part of my healthy living lifestyle. There is no better time to make salads as farmers markets are sprouting up everywhere this time of year and you can get all kinds of fresh produce from your local farmers.
The Best Chinese Chicken Salad
I love the colorful mix of salad – cabbage, carrots, cucumber and mixed salad green. The vibrant color instantly enhances my appetite.
Grilled chicken is always great for Chinese chicken salad. I also love the fried wonton strips at the top of my salad, which add amazing crunchy texture to the salad.
Chinese Chicken Salad Dressing
This salad will not be complete without my special Chinese chicken salad dressing, which is sesame ginger salad dressing packed with amazing flavors.
Try my recipe the next time you want a light and refreshing salad!
Frequently Asked Questions
This recipe is only 226 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Asian Salad Recipes You Might Like
Chinese Chicken Salad
Ingredients
- 1 lb (500g) boneless, skinless chicken breast fillet
- 3 cups mixed salad greens
- 1/4 cup carrot, shredded
- 1/2 cucumber, peeled, deseeded, and julienned
- 3 shiitake mushrooms, sliced, optional
- 1 piece fried tofu, sliced, optional
- 5 wonton wrappers
- 2 cups oil , to make crispy wontons
Sesame Ginger Salad Dressing:
- 1/2 cup brown sugar
- 1/4 cup low-sodium soy sauce, or light soy sauce
- 1/4 cup pure sesame oil
- 2- inch (5cm) ginger, peeled and minced
- 2-3 cloves garlic, peeled and minced
- 1 stalk scallion, cut into thin rounds
- 1 small shallot, peeled and minced
- 2 tablespoons red wine vinegar
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seeds, lightly toasted
Instructions
- Whisk all the salad dressing ingredients together and set aside for at least 1 hour. Refrigerate until ready to use.
- Marinate the chicken with salt, black pepper, and 2 1/2 tablespoons of Sesame Ginger Salad Dressing for 30 minutes. Discard the marinade before cooking.
- Pan-sear the chicken on both sides until the meat is completely cooked. Remove the chicken and let it cool. Cut into thin slices.
- Cut each wonton wrapper into 8 strips. Heat the oil in a wok over medium-high heat. When the oil is hot, deep-fry the wonton strips until golden brown. Remove them from the wok with a strainer and drain on paper towels. Set aside.
- In a large bowl, mix the salad greens, carrot, cucumber, chicken, and the Sesame Ginger dressing. Toss well.
- Chill for 5 minutes, then garnish with crispy wonton strips and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe.
Hi Shirley, thanks for trying my recipe and the 5-star review! Please try more recipes on my site, they’re all good and easy to make! :)
I am in HEAVEN!! This is the Best salad ever and the dressing will be my forever go to! You rock Bee as always!
I’ve never cooked with tofu. How much is 1 piece, how is it sliced, and is it deep fried or firied in a skillet?
If you buy the boxed tofu in supermarket, they are already sliced. They are fried.
Is there one of your preparations of tofu that you’d suggest to go along with this dish? I got this slab of tofu at the Asian supermarket and I’m kind of at a loss regarding how to prepare it. Stuff I’ve found so far have stated that it should be sliced and dried, including seasoned with salt, before frying, as well as possibly coated with flour, potato starch, rice flour, and corn starch. Then there’s pan-frying versus deep frying. Sorry, I’m kind of overwhelmed with choices. The salad, without the tofu, is great, though. I kinda went to town and added various other ingredients that have been in other versions of the dish, including almond slices, rice sticks, and Mandarin oranges or tangerines. The dressing/marinate really makes the dish.
Thanks Bee we truly enjoyed this dish. My little girl happily continued eating even after we had long finished dinner!!
That’s a great news! I am happy to hear that.
The Panera Asian Chicken salad is very popular in our office come lunch time. We are so excited to try a homemade version, thanks for sharing!
May I know how long can we store the Salad Dressing in the refrigerator? Was thinking to make more so that as and when can use. :-)
You can store for a few days.
Love it I printed the recipe.
I love it, looks so healthy and good!