Go Back
–+ servings
Print

Crispy Chinese Chicken Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Author Jennifer Morrisey

Ingredients

For the Salad Dressing:

  • 2 tablespoons canola oil
  • 1/3 cup rice vinegar
  • 1/4 cup hoisin sauce
  • 1 1/2 tablespoons reduced sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon toasted sesame oil

For the Salad:

  • 4 cups cooked chicken shredded or diced
  • 1 pound Nappa cabbage cored and finely shredded
  • 2 cups red cabbage cored and finely shredded
  • 1 cup shredded carrots
  • 1 bunch scallions thinly sliced
  • 1/4 cup fresh cilantro minced
  • 1 cup chow mein noodles
  • 2 tablespoons sesame seeds for garnish optional

Instructions

To make the dressing

  • In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined.Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days.

To make the Salad

  • In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro. Shake the dressing to recombine and pour over the salad. Toss until evenly coated. Sprinkle with chow mein noodles and sesame seeds, if using, right before serving.

Notes

Adapted from The America's Test Kitchen Healthy Family Cookbook.