Fresh, crunchy, savory, and a little sweet, this Chinese Chicken Salad turns a rotisserie chicken into a satisfying meal with plenty of contrasting flavors and textures. Shredded chicken is tossed with scallions, crisp celery, roasted peanuts, and fresh cilantro in a bold dressing made with soy sauce, toasted sesame oil, rice vinegar, ginger, garlic, and a touch of Tabasco. A bed of dressed romaine and juicy orange sections bring freshness and citrus brightness to every serving.
One reason this salad works so well is its balance. The soy sauce and sesame oil give the chicken mixture a savory, nutty depth, while rice vinegar adds tang and sugar rounds out the dressing. Fresh ginger and garlic add aromatic flavor, and Tabasco provides a little heat without taking over the dish. Roasted peanuts contribute a satisfying crunch, while cilantro and scallions keep the chicken mixture tasting fresh.
Using a store-bought rotisserie chicken makes preparation easier, so you can focus on the dressing and vegetables instead of cooking chicken from scratch. Whisk the dressing ingredients together, toss with the shredded chicken and mix-ins, then prepare the romaine separately with rice vinegar, sugar, and olive oil. Divide the lettuce among shallow bowls, pile the chicken salad on top, and finish with orange sections and lime wedges.
For even more crunch, try adding thinly sliced napa cabbage, cucumber, or carrots, as suggested in the recipe. A sharp chef’s knife makes quick work of slicing the celery, scallions, and any extra vegetables you choose to include.
Serve this Chinese Chicken Salad for an easy lunch or a light dinner when you want something more interesting than an ordinary green salad. With its tangy sesame-ginger dressing, tender chicken, crisp vegetables, and bright citrus, it’s a flavorful way to make a simple rotisserie chicken go further.
Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.
Print
Chinese Chicken Salad
- Total Time: :35
- Yield: 4 1x
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup plus 2 tablespoons unseasoned rice vinegar
- 3 tablespoons plus 1 1/2 teaspoons sugar
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon Tabasco
- One 1/2-inch piece of fresh ginger, peeled and minced
- 1 small garlic clove, minced
- One 2 1/2-pound rotisserie chicken—meat shredded, skin and bones reserved for stock or discarded
- 3 scallions, thinly sliced
- 2 celery ribs, thinly sliced
- 1 cup unsalted roasted peanuts, coarsely chopped
- 3/4 cup coarsely chopped cilantro
- One small head of romaine, cut into 1/2-inch ribbons
- 1 tablespoon extra-virgin olive oil
- 2 oranges, peeled with a knife and cut into sections
- Lime wedges, for serving
Instructions
- In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, peanuts and cilantro and toss until coated.
- In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1 1/2 teaspoons of sugar and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.
Notes
- Suggested Pairing: This salad pairs well with a citrusy, floral Gewürztraminer.
- Prep Time: :35
- Category: Salad
- Method: Combine