Chinese Chicken Salad

This salad has recently become one of my favorite things to make and eat. I make it at least once a week. It’s so easy to put together, the dressing is delicious, and all in all, it’s pretty healthy.

This Chinese chicken salad is a colorful and tasty way to use up some leftover chicken and makes for a light lunch.

I experimented with few different dressings and ultimately settled on this one which I think is just the right balance of soy sauce, rice vinegar, ginger, garlic, and sesame oil.

Again, it’s something that requires barely any cooking time; all you need to do is cook the chicken.

Ingredients
  2 cups shredded lettuce (I used iceberg lettuce, but you can use whatever you like)
  1 cup finely sliced purple cabbage
  ½ cup grated carrots
  1 cup cooked and shredded chicken
  1 tbs sesame seeds (optional)

For the dressing
  ¼ cup white vinegar
  1 tbs sesame oil
  1 tbs brown sugar
  1 tsp soy sauce
  1 tsp oyster sauce
  1 tsp ginger-garlic paste
  Salt and pepper, to taste

Method
1. In a large platter, layer the lettuce, then cabbage, carrots, and finally the chicken. Sprinkle sesame seeds on top.
2. In a small bowl, whisk together the dressing ingredients.
3. Drizzle the dressing over the salad before serving. Add salt. Lightly toss together and 
Serves 8 to 10.

Note: You can add and/or substitute other vegetables as well, like thinly sliced bell peppers or green cabbage. To add a bit of crunch, sprinkle crushed peanuts or cashews over the salad just before serving.