Chinese Chicken Salad

5 from 6 votes

This Chinese Chicken Salad is fresh, crisp, and full of flavor with tender chicken, crunchy vegetables, and a creamy homemade peanut dressing. It’s quick to make, easy to customize, and perfect for a light lunch or satisfying dinner.

Prep Time20

Total Time20

Course: Main Dish Salad

Cuisine: Chinese

Servings:

Calories: 533kcal

Author: Sally Humeniuk

Ingredients

For the Dressing:

½ cup soy sauce or tamari
½ cup peanut butter not peanut butter that needs stirring
½ cup apple cider vinegar or unseasoned rice vinegar
2 garlic cloves chopped
2 Tbsps chopped peeled fresh ginger
1 tsp salt
½ tsp black pepper
2 Tbsps sesame oil
1 cup avocado oil

Salad Ingredients:

½ cup slivered or sliced almonds
1 10-ounce bag shredded coleslaw mix or 4 cups finely shredded green cabbage
¼ pound snow peas trimmed and sliced lengthwise or sugar-snap peas removed from pods
1 medium cucumber peeled, seeded and chopped into ½-inch pieces
1 carrot peeled and then shredded into ribbons with the peeler (or grate with cheese grater)
2 scallions sliced
2 Tbsps chopped fresh parsley
3 cups shredded cooked chicken
2 oranges peeled, white pith removed, and cut between the membranes to remove segments
2 Tbsps sesame seeds

Instructions

Make the dressing:

In a blender, process soy sauce, peanut butter, vinegar, garlic, fresh ginger, salt and pepper until combined. Add sesame oil and avocado oil and blended until smooth.
½ cup soy sauce or tamari, ½ cup peanut butter, ½ cup apple cider vinegar or unseasoned rice vinegar, 2 garlic cloves, 2 Tbsps chopped peeled fresh ginger, 1 tsp salt, ½ tsp black pepper, 2 Tbsps sesame oil, 1 cup avocado oil

Make the Salad:

Place the almonds in a pan over medium heat. Cook, tossing occasionally, until lightly toasted. Remove from heat and set aside.
½ cup slivered or sliced almonds
In a large bowl, toss together coleslaw mix, snow peas, cucumber, carrot, scallions and parsley.
1 10-ounce bag shredded coleslaw mix, ¼ pound snow peas, 1 medium cucumber, 1 carrot, 2 scallions, 2 Tbsps chopped fresh parsley
Add about ½ cup of the dressing and toss to combine.
Transfer to a serving platter. Top with chicken, oranges, almonds and sesame seeds.
3 cups shredded cooked chicken, 2 oranges, 2 Tbsps sesame seeds, ½ cup slivered or sliced almonds
Drizzle with extra dressing and serve or serve with the dressing to pass around the table.

Notes

Make the dressing ahead of time, up to several days, and keep in air-tight container in the fridge until ready to assemble.
My best chicken option is to boil 5 half breasts until internal temperature measures 160F degrees. Let cool and then shred. (Bring water to boil before adding the chicken)
Using sugar-snap peas when they're in season is fabulous for a nice flavor and pretty presentation, so I highly recommend this option. Other options besides the snow peas are using fresh from frozen petite peas, or edamame.

Nutrition