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.

Chinese Chicken Salad

It’s so easy to put together, the dressing is delicious, and all in all, it’s pretty healthy.
Again, it’s something that requires barely any cooking time; all you need to do is cook the chicken.

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

For the dressing
 ¼ cup white vinegar
 1 tbs sesame oil
 1 tsp soy sauce
 1 tbs brown sugar
 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 serve.

Serves 8 to 10.

Alternative 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.