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Chinese Chicken Salad Recipe

Chinese Chicken Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 31-40 of 96

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  • on April 28, 2011

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    Nice and crunchy! I didn't have rice wine vinegar, so I substituted red wine vinegar and balsamic vinegar. I strongly suggest just using as much vinegar as your taste prefers. 1/3 cup is too much for us. : But a wonderful dressing!!! We love this!

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  • on April 05, 2011

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    OMG! One of my favorite entree salads I've ever made at home. I grilled the chicken after seasoning. Next time, I think I'll marinade chicken in teriyaki sauce for a bit. Didn't have Napa, which I love, so used red cabbage, green cabbage and a bit of romaine. No rice wine vinegar, so used red wine vinegar and subbed Splenda brown sugar blend. Added a few chow mein noodles. Other than that, followed the recipie. The dressing is to die for. I will make this again!!!

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  • on March 25, 2011

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    I used apple cider vinegar instead of rice wine.... bit of a mistake as it turned it rather sour. This was my fault but I gave it 4 stars because the chicken part of the recipe is lacking in flavour, need to make sure to add some seasoning aside from the soy. Also you would not go wrong in adding a second can of mandarin oranges, one was a little short imo.

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  • on March 09, 2011

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    Awesome Asian chicken salad recipe! I always order this at restaurants, knowing full well that it is loaded with calories and fat that needn't be included. This recipe tastes just as good as, if not better than, any Asian chicken salad at any restaurant without the guilt! I made it exactly as specified but I think it would be great with the addition of cilantro, which I will try next time. As other reviewers have stated, the dressing is out of this world good! I'll be making this again and again!

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  • on February 28, 2011

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    tasty well,

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  • on February 06, 2011

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    Wouldn't change a thing.

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  • on January 26, 2011

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    Love the dressing! Next time I'll use half as many water chestnuts.

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  • on January 19, 2011

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    I also stretched the amount of the salad by using chopped Romaine lettuce in addition to the Napa and red cabbage. Adds more color and nutrients, makes the salad less cabbage-y if cabbage isn't your thing. Used store bought rotisserie chicken to save time. The dressing is great as-is, but I reduced the amount of rice vinegar and added fresh lime juice and a splash of sesame oil, and substituted agave nectar for the brown sugar. I also used fresh clementines vs. the canned mandarins because they're in season now. Julienned red pepper and sugar snap peas made it complete.

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  • on January 04, 2011

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    I've made this twice already, and it was great both times! A little time-consuming with all the shredding, but it would be more expensive if I bought pre-shredded cabbage and carrots. The chicken times are off--I had to bake my chicken for 25 minutes. 13-15 minutes is just not enough time for chicken to reach the correct internal temperature if you're baking it at only 350 degrees F.

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  • on October 06, 2010

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    very easy. double up the recipe to make salad again or take left overs for lunch.

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
415
 
Total fat
14g
 
Saturated fat
1.5g
 
Monounsaturated fat
7.3g
 
Polyunsaturated fat
4.2g
 
Cholesterol
66mg
 
Sodium
930mg
 
Carbohydrates
41g
 
Protein
32g
 
Fiber
9g
 
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