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Chinese Chicken Salad Recipe

Name: RH Rooftop Restaurant at RH Columbus CHINESE CHICKEN SALAD Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken breasts; 6 cups romaine lettuce; 2 cups napa cabbage (thinly sliced); 1 cups red cabbage (thinly sliced); 1 cup carrot (julienned or shredded); 4 tbsp green onions (thinly sliced, use white and green parts); 2 tbsp cilantro leaves (roughly chopped, optional); 1 cup mandarin orange segments (canned, drained) or fresh; 1 cup sliced almonds (toasted); 1 cup crispy chow mein noodles or fried wonton strips; 2 tbsp soy sauce; 1 tbsp rice wine vinegar; 1 tsp sesame oil; 1 tsp honey; 1 tsp garlic (minced); 1 tsp fresh ginger (grated); 1 tbsp vegetable oil (for cooking); 1 tsp salt; 1 tsp black pepper; 1 cup mayonnaise (preferably light); 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp honey or sugar; 1 tbsp fresh lime juice; 1 tsp ginger (grated); 1 tsp garlic (minced); 1 tsp Sriracha or chili paste (optional); 2 tbsp water (to thin dressing if needed); 0.25 tsp salt

Inspired by RH Rooftop Restaurant at RH Columbus

Time40m

Serves4

Make Chinese Chicken Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

1 lb boneless skinless chicken breasts

6 cups Romaine lettuce

2 cups napa cabbage (thinly sliced)

1 cups red cabbage (thinly sliced)

1 cup carrot (julienned or shredded)

4 tbsp green onions (thinly sliced, use white and green parts)

2 tbsp cilantro leaves (roughly chopped, optional)

1 cup mandarin orange segments (canned, drained) or fresh

1 cup sliced almonds (toasted)

1 cup crispy chow mein noodles or fried wonton strips

Chicken Marinade & Cooking

2 tbsp Aged soy sauce

1 tbsp rice wine vinegar

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Garlic (minced)

1 tsp fresh ginger (grated)

1 tbsp vegetable oil (for cooking)

1 tsp Celtic sea salt

1 tsp black pepper

Dressing

1 cup mayonnaise (preferably light)

2 tbsp Aged soy sauce

2 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tbsp honey or sugar

1 tbsp Fresh lime juice

1 tsp Ginger (grated)

1 tsp Garlic (minced)

1 tsp Sriracha or chili paste (optional)

2 tbsp water (to thin dressing if needed)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chicken Marinade & Cooking

Marinate the chicken

Pat the chicken breasts dry with paper towels. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tsp honey, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp salt and 1 tsp black pepper. Place chicken in a shallow dish or zip-top bag and pour marinade over. Turn to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook the chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (discard marinade). Add chicken to the hot skillet and cook 5–7 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For thinner breasts, adjust time to 4–6 minutes per side. Transfer cooked chicken to a cutting board and let rest 5 minutes, then thinly slice or shred.

Salad Assembly

While the chicken rests, prepare the greens: wash and dry romaine, then chop or tear into bite-sized pieces. Thinly slice napa and red cabbage. Julienne or shred the carrot. Thinly slice the green onions and roughly chop the cilantro (if using). Drain the mandarin segments if canned and pat dry.

In a large salad bowl, combine 6 cups chopped romaine, 2 cups napa cabbage, 1 cup red cabbage, 1 cup shredded carrot, 4 tbsp sliced green onions, 2 tbsp cilantro, and 1 cup mandarin segments. Toss gently to combine.

Add the sliced or shredded cooked chicken to the salad and toss lightly to distribute.

Just before serving, sprinkle 1 cup toasted sliced almonds and 1 cup crispy chow mein noodles (or fried wonton strips) over the top for crunch.

Dressing

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp honey (or sugar), 1 tbsp fresh lime juice, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp Sriracha (optional). If the dressing is too thick, whisk in up to 2 tbsp water, 1 tbsp at a time, until it reaches a pourable consistency. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting sweet/salty/tangy balance as desired.

Pour desired amount of dressing over the salad (start with about half and toss; add more to taste). Reserve extra dressing for serving.