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Chinese chicken salad is a California-style dish that perfectly blends the flavors of Chinese and American cuisine. Although it was a trendy restaurant menu item in the 1990s, for me, it’s a timeless favorite that will never go out of style. In fact, I would happily eat a salad like this every night of the week if I didn’t have a family to feed! The combination of fresh veggies, like Napa cabbage, crunchy carrots, and crisp bell peppers, combined with tender chicken and a sesame-ginger dressing make for a light and refreshing meal that always leaves you feeling satisfied. In this version, I’ve swapped out the traditional fried wonton strips with nuts to make the salad a bit healthier. However, if you prefer the crispy crunch of wontons, go ahead and add them in! The recipe is very easy to throw together, especially if you use leftover or rotisserie chicken instead of cooking your own—give it a try to see why it’s one of my all-time favorites!

Make the dressing: In a food processor or blender, combine all of the dressing ingredients.

Blend until smooth.

Assemble the salad: Combine all of the salad ingredients in a large bowl.

Add dressing, little by little, and toss to combine, until the salad is dressed to your liking.

Taste and adjust seasoning if necessary. Serve immediately.

By Jennifer Segal

Servings: 4

Ingredients

For The Dressing

For The Salad

Instructions

Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth.

Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately.

Note: For easy guidance on how to peel, grate, and chop fresh ginger, click here.

This article was originally published on OnceUponaChef.com. Follow on Instagram