Print

(Chinese) Chicken Salad

Chinese Chicken Salad Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Although this chicken salad is not a traditional Chinese recipe, I’m guessing it was named as such because of the ingredients that are in it. I like to poach my own chicken but any cooked, shredded chicken will work well here. Coleslaw mix simplifies this with less washing, peeling and chopping. The texture is crunchy with the cabbage, carrots and fried shallots. The dressing is savory, sweet and tangy.

Ingredients

Units Scale
  • 2 bone in, skin on chicken breasts, poached and shredded
  • 3 stalks scallions, sliced in 1 inch pieces
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hoisin sauce
  • 1 teaspoon ginger, minced
  • 2 cloves garlic, minced
  • 1/4 cup vegetable oil
  • 1 12 ounce bag of coleslaw mix
  • 1/3 cup fried shallots

Instructions

  1. Combine dressing ingredients: rice wine vinegar, soy sauce, honey, sesame oil, hoisin sauce, ginger, garlic and oil. Whisk until emulsified.
  2. Add the scallions and coleslaw mix and toss to combine. Add the shredded chicken and toss again to combine.
  3. Top with fried shallots.

Notes

  • I like to add fried shallots in this. You can use crispy wonton strips or sesame sticks.
  • Speaking of sesame, sprinkle some toasted sesame seeds on top. So good!
  • Or my other obsession- chili crisp oil.
  • You can use shrimp instead of chicken, or use both! 
  • Make this gluten-free by using tamari instead of soy sauce.
  • Use rotisserie chicken for even faster prep. Grilled chicken also works perfectly.

Find it online: https://moderateposh.com/chinese-chicken-salad/