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Recipe Collection

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Chinese Chicken Salad

Chinese Chicken Salad Related:   July 4th, kid-friendly, meat, North America, salads, Shabbat

Prep time: 30 minutes

Cook time: 15 minutes

Yield: 10 servings

Full of vegetables and chicken (you can substitute tofu), this one-dish meal is as healthful as it is easy. Chopping the vegetables is a fun group project and makes prep even faster. To round out the meal, serve the salad with eggrolls and/or dumplings available in the freezer section of your local health food store.


  • Salad
  • 1 head cabbage, thinly sliced (may combine purple and green cabbage)
  • 1 head romaine lettuce, thinly sliced
  • 12 brussels sprouts, thinly sliced (optional)
  • 3 carrots, thinly sliced on the diagonal and cut into strips
  • 1 cup sugar snap peas, blanched for 1 minute in boiling water, cooled in an ice bath and sliced on the diagonal in thirds
  • 3 scallions, thinly sliced on the diagonal
  • 6 skinless, boneless chicken breasts marinated in Soy Vay or your favorite sauce, grilled, cooled, tossed in more Soy Vay and thinly sliced on the diagonal
  • Dressing
  • ¼ cup low-sodium soy sauce
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons raw sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon sesame oil
  • ¼ cup grapeseed oil
  • 2 tablespoons sesame seeds, toasted
  • Garnish
  • ½ cup chopped fresh cilantro
  • ½ cup crushed peanuts


  • Put all salad ingredients in a large bowl. Put first six dressing ingredients in a jar and blend well. Slowly drizzle in the sesame and grapeseed oils, whisking constantly. Mix in sesame seeds. Dress the salad, and serve with chopped cilantro and crushed peanuts on the side.

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