Easy Chinese Chicken Salad
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 market are sprouting up everywhere this time of year and you can get all kinds of fresh produce from your local farmers.
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 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. However, 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!
Other Asian Salads Recipes:
Rate the Recipe:
Based on 7 Review(s)
More Delicious Recipes:
Chicken Buns (Chinese Steamed Buns)
Bok Choy Chicken
Chicken Dumplings
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Daren
I love it, looks so healthy and good!
Sean
Love it I printed the recipe.
Adeline
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. :-)
Rasa Malaysia
You can store for a few days.
Felicia@Ingredient1
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!
Rheena
Thanks Bee we truly enjoyed this dish. My little girl happily continued eating even after we had long finished dinner!!
Rasa Malaysia
That’s a great news! I am happy to hear that.
Robert
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?
Rasa Malaysia
If you buy the boxed tofu in supermarket, they are already sliced. They are fried.
Robert
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.