Chinese Chicken Salad Recipe
5 spice roasted chicken breast on a bed of fresh romaine with English cucumbers, grape tomatoes, red cabbage, and crispy rice sticks.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
For the Salad
For the Dressing
Method
For the Chicken
- 1
Roast the Chicken
Preheat your oven to 400°F (200°C). In a bowl, combine the Chinese five spice powder, olive oil, salt, and black pepper. Rub this mixture evenly over the chicken breasts. Place the chicken on a baking tray lined with parchment paper and roast for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for 5 minutes before slicing.
For the Salad
- 2
Prepare the Salad Ingredients
While the chicken is roasting, wash and chop the romaine lettuce into bite-sized pieces. Slice the English cucumber into thin rounds. Halve the grape tomatoes. Thinly slice the red cabbage. Combine all the salad ingredients in a large bowl.
- 3
Add Crispy Rice Sticks
Just before serving, add the crispy rice sticks to the salad for extra crunch.
For the Dressing
- 4
Make the Dressing
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and minced ginger until well combined.
- 5
Dress the Salad
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
To Assemble
- 6
Combine and Serve
Slice the roasted chicken breast and place it on top of the dressed salad. Serve immediately and enjoy your Chinese Chicken Salad!