Chinese chicken salad

3 cups shredded iceberg or romaine lettuce or Napa cabbage, or a combination
1/2 small red bell pepper, seeded and cut into julienne (about 1/2 cup)
1 small carrot, peeled and shredded or cut into julienne (about 1/3 cup)
2 scallions, sliced thin (about 1/4 cup)
1/2 cup loosely packed cilantro leaves (left whole)
6-8 ounces cooked chicken breast, shredded or cut into bite size pieces
1/3 cup toasted blanched slivered almonds, divided use
2/3 cup crisp rice chow mein noodles


1 teaspoon orange juice concentrate
1-1/2 teaspoons grated fresh ginger
1 teaspoon soy sauce
2 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
1 teaspoon hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon neutral vegetable oil

Chinese chicken salad

Serves 2 as an entree; 4 as part of a larger meal.

To make the dressing, whisk the dressing ingredients together until blended, or place in a jar with a tight fitting lid and shake to combine.

Place the shredded lettuce or cabbage, bell pepper, carrot, scallions, cilantro leaves and chicken in a large bowl. Add about two-thirds of the dressing and toss to coat. Add more dressing as desired. Right before serving, add 1/4 cup of the toasted almonds and 1/3 cup of the rice noodles and toss gently. Spoon the salad onto a serving platter (or individual plates) and top with the remaining almonds and noodles.

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