Chinese Chicken Salad

Joanne Chang prepares this salad when she's craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.

Recipe from Food & Wine
Chinese Chicken Salad
Kana Okada
35 mins
35 mins
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  • 1/4 cup mayonnaise
  • 1/4 cup plus 2 tablespoons unseasoned rice vinegar
  • 3 tablespoons sugar, plus 1-1/2 teaspoons
  • 1/4 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon Tabasco
  • 1 1/2-inch piece of fresh ginger, peeled and minced
  • 1 small garlic clove, minced
  • 1 2 1/2 pound rotisserie chicken, meat shredded, skin and bones reserved for stock or discarded
  • 3 scallions, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 cup unsalted roasted peanuts, coarsely chopped
  • 3/4 cup coarsely chopped cilantro
  • 1 small head of romaine, cut into 1/2-inch ribbons
  • 1 tablespoon extra-virgin olive oil
  • 2 oranges, peeled with a knife and cut into sections
  • Lime wedges, for serving
In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar, and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, peanuts, and cilantro and toss until coated.
In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1-1/2 teaspoons of sugar, and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.
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