Chinese Chicken Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1/4 cup peanut oil

2 tablespoons soy sauce 

2 tablespoons grated ginger (about a 2-inch piece) 

2 tablespoons brown sugar 

2 tablespoons rice vinegar 

1 tablespoon sesame oil 

2 teaspoons chili paste 

2 cloves garlic, grated on a rasp grater 

Juice of 1 lime 


3 cups chopped cooked chicken, preferably rotisserie

2 cups chopped Napa cabbage 

2 cups chopped romaine 

2 cups chopped kale 

1 cup bagged matchstick carrots 

1 cup frozen shelled edamame, thawed 

1/2 cup toasted sliced almonds 

1/2 cup peanuts, chopped 

6 mini sweet peppers, thinly sliced 

1/4 cup fresh cilantro leaves 

1/4 cup chopped fresh mint leaves 

1 tablespoon toasted sesame seeds


  1. For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
  2. For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
  3. Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.
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