Chinese Chicken Salad

It has been quite a while since I had made this Chinese Chicken Salad. This recipe is perfect for those summer weekday dinners where you want to do minimal to no cooking at all, but enjoy a delicious flavor packed meal. You can customize this however you prefer; I have included some suggestions below:

Chicken – you can follow my recipe below or if you want to do zero cooking – used rotisserie or leftover chicken from another dish!

Salad – who says salad has to just be lettuce? I use a combination of romaine lettuce and slaw mix. You could omit the romaine all together and simply use cabbage – red, green, or Napa. I like to throw in some carrots as well for a lot of color and additional crunch

Toppings – they are endless really. In the past we have used edamame, Chow Mein noodles (when I could eat them), more carrots, cucumbers, slivered almonds, mandarin oranges (canned or fresh), cilantro, scallions, water chestnuts, bean sprouts, etc.

Dressing – again, the choice is yours – some people prefer a thicker sauce, but I prefer a vinaigrette

Chinese Chicken Salad

Course: Main Course, Salad, Side Dish
Cuisine: Chinese
Servings: 4 Servings


  • 2 each Chicken Breast boneless, skinless
  • 2 Tbs Gluten Free Tamari low sodium
  • 1 tsp Toasted Sesame Oil
  • 1/4 tsp Black Pepper
  • 4 Cups Romaine Lettuce chopped
  • 3 Cups Slaw Mix or 1.5 cups each green and red cabbage
  • 1 Cup Shredded Carrots
  • 1 Cup English Cucumber Cut in to half moons
  • 1/4 Cup Scallion, sliced on the diagonal green parts only for Low FODMAP
  • 2 Tbs Cilantro torn
  • 1/4 Cup Slivered Almonds
  • 1 Cup Mandarin Orange segments canned or fresh
  • 1/2 Cup Diced Water Chestnuts

Sesame Ginger Vinaigrette

  • 1/4 Cup Rice Wine Vinegar unseasoned
  • 1.5 Tbs Toasted Sesame Oil
  • 1 Tbs Gluten Free Tamari low sodium
  • 1 Tbs Sugar
  • 1 Tbs Fresh Ginger grated
  • 1 Tbs Oil, Vegetable Garlic Infused


  • In a zip top bag combine gltuen free tamari, toasted sesame oil, and black pepper. Add chicken and marinade for 30 minutes.
  • Pre-heat oven to 350°F
  • Line baking sheet with parchment paper; remove chicken from marinade and place on prepared pan. Bake for 15 minutes (time may vary depending on size of chicken breast). Check for internal temperatue of 165°F. Let cool before slicing or shredding
  • While chicken cools; prepare vinaigrette: In a mason jar (or bowl); combine all ingredients, cover jar and shake well. Taste - adjust as necessary
  • In a large bowl; combine salad ingredients and 3/4 of dressing - toss well to combine.
  • Divide into four bowls, add remaining dressing if desired


Chef Notes: If you are meal prepping this salad - combine all the salad ingredients minus the dressing and toss well to combine. Add dressing just prior to eating. Enjoy

June 22, 2020 at 9:00 am | Chef's Corner, Dairy-Free, Egg Free, Fish Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Uncategorized, Wheat Free | No comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating