China Island Chicken Salad Recipe

Prepare chicken

If chicken is not already grilled: preheat a grill or grill pan to medium-high. Lightly season 2 boneless skinless chicken breasts (about 12–14 oz total) with 1/4 tsp kosher salt and a pinch of black pepper. Grill 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain into bite-size strips to yield ~2 cups.

Wash and dry the mixed greens (romaine hearts and shredded cabbage). Tear larger leaves into salad-friendly pieces and place into a large mixing bowl.

Add julienned carrots (1/2 cup), sliced scallions (1/2 cup), and optional cucumber (1/2 cup) to the greens and gently toss to combine.

Add the mandarin orange segments, roasted cashews (or peanuts), and half of the crispy rice noodles (reserve remaining for garnish) to the salad bowl. Toss gently so fruit and nuts are distributed but not crushed.

Season the salad lightly with remaining 1/4 tsp kosher salt and a few grinds of black pepper, then top with the sliced grilled chicken.

Just before serving, sprinkle the reserved crispy rice noodles, potato sticks (1/4 cup), and toasted sesame seeds (1 tbsp) over the top to keep them crunchy.

Make the dressing in a small bowl or jar: combine 3 tbsp white wine or rice vinegar, 1.5 tbsp soy sauce, 1 tbsp olive oil, 1 tsp toasted sesame oil, 2 tsp Sriracha (adjust to heat preference), minced garlic (1 clove), and optional 1 tbsp honey or orange marmalade. If using, add 1/2 tsp grated fresh ginger for extra brightness.

Whisk vigorously (or close jar and shake) until honey dissolves and the dressing emulsifies into a glossy vinaigrette, about 20–30 seconds. Taste and adjust: add a pinch more sugar or honey for sweetness, more soy for saltiness, or more vinegar for tang.

Dress the salad: drizzle about 3–4 tablespoons of dressing over the salad bowl (reserve extra to serve on the side). Toss gently to coat leaves, vegetables, chicken, and fruit evenly — taking care not to break the mandarins.