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Chinese Chicken Salad

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When I first moved to Los Angeles, several of my friends were regulars at Chin 
Chin restaurant, which is famous for its chinese chicken salad. One bite of this 
crisp, crunchy, fresh salad and you'll immediately understand why it's so darn popular.
I'm 
always trying to think of recipes that our entire family can eat together (this is yet another one of my tips for getting your little ones to eat since they love to have what mommy and daddy are having) and 
this one is a winner in my house. This is one of those dishes that Kenya better 
eat quick or Mommy and Daddy are definitely going to get to it first.
Steaming the chicken breast is the most complicated part -- this recipe couldn't be easier. The salad 
is packed with vitamin packed veggies and the dressing is almost creamy. 
You would never imagine a toddler eating "salad," but trust me, 
this will change their minds.

 

 

Chinese Chicken Salad  (4-6)

  • Prep Time: 1 mins,
  • Cook Time: 8 mins,
  • Rating:
    Rate this recipe
When I first moved to Los Angeles, several of my friends were regulars at Chin 
Chin restaurant, which is famous for its chinese chicken salad. One bite of this 
crisp, crunchy, fresh salad and you'll immediately understand why it's so darn...

Ingredients

  • 1 chicken breast
  • 1 large carrot, peeled and sliced into thin coins
  • 1 head napa cabbage, chopped
  • 1/2 cup red bell pepper, sliced into 1/2-inch strips
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons toasted sesame seeds
  • 1/2 teaspoon sesame oil
  • 1 tablespoon braggs or soy sauce
  • 1/2 teaspoon minced ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon almond butter
  • 1 tablespoon veganaise or mayonaise
  • 2 tablespoons oil

Preparation

  1. 1. Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes or until cooked through. Cool and cut into chunks.
  2. 2. In a large bowl, combine the chicken, carrot, cabbage, bell pepper, cilantro and sesame seeds.
  3. 3. Place the remaining ingredients in the bowl of a food processor and pulse to combine.
  4. 4. Add the dressing to the salad and toss to combine.
Chinese Chicken Salad

Nutrition Information

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Comments






  1. Bob-o Forrest

    September 8, 2012 at 4:09 pm

    I want to join your mailing list

    • catherine

      September 10, 2012 at 11:57 am

      On the right side of the homepage is a box that says “sign up for free daily recipes”. Put your email address in there and click “submit” and you’ll be signed up!

  2. Patsey

    September 2, 2012 at 7:22 pm

    Hi,
    this sounds interesting except there are many details that are left out, like shredding (?) the cabbage, chopping (?) the peppers, etc. I doubt you mean to imply that the cabbage leaves are tossed into the recipe, right???
    PAS

    • catherine

      September 4, 2012 at 12:55 pm

      Whoops! Thanks for that! I have updated the recipe. :)

  3. Carolyn Rains

    September 2, 2012 at 3:08 pm

    Love salads and homemade dressings

  4. hkcayanan

    March 11, 2012 at 11:45 am

    What can I use instead of almond butter…any ideas?

  5. ROSA

    August 8, 2010 at 11:02 pm

    hI JUST THOUGHT I WOULD LET YOU KNOW HOW GREAT YOUR RECIPES ARE IM ADAPTING THEM TO MY 25 YEAR OLD WHO DOES NOT EAT VEGIES AT ALL, SO FAR SO GOOD BUT LIMITED RECIPES.

    ANY SUGGESTIONS PLEASE ANSWER BY RETURN EMAIL, IF YOU CAN OR MAYBE SUGGEST A COOK BOOK IF YOU HAVE ONE OUT.

    THANK YOU

  6. Chelsie

    June 22, 2010 at 8:38 pm

    I made this for my 15 month old, she promptly threw it on the floor, but when I put in on her highchair minus the bowl she devoured it!! I wrapped mine in a cabbage leaf and it was so tasty! Thanks!

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