Recipe courtesy of Bill Wavrin

Bill's Chinese Chicken Salad

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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2 (6-ounce) chicken breast halves without skin, grilled and shredded

4 cucumbers, peeled, seeded, and sliced

2 tablespoons chopped pickled ginger

1 red bell pepper, seeded and sliced

1 scallion, sliced

2 tablespoons chopped fresh cilantro leaves

1 pinch chili flakes

2 tablespoons red wine vinegar

1 teaspoon honey

1/2 teaspoon whole sesame seeds

1/2 teaspoon black sesame seeds

1/2 teaspoon chili oil, optional

1 head green leaf lettuce, washed and torn

1 head romaine lettuce, washed and chopped


  1. Shred the chicken and set aside. Toss the next 11 ingredients together in a bowl. Set aside to marinate for 20 minutes. Add the shredded chicken and toss together.
  2. Spin-dry the lettuces together and places equal portions in the center of chilled salad plates. Place 1/4 of the marinating cucumber mixture on top of each salad. Spoon the remaining vinaigrette equally over each salad.