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Chinese Chicken Salad

Yields1 Serving

Source: LCBO Food & Drink Spring 2008
Region: China
Rating: Untried
This salad routinely appears on West Coast restaurant menus – and at potlucks! Pick up a roasted chicken at the grocery store. Busy Marilyn Faso substitutes a can of drained mandarin oranges for the fresh segments.

 1 cooked whole chicken, or 3 to 4 large cooked breasts
 3 naval oranges
 ¼ cup rice-wine vinegar (not "seasoned")
 1 tbsp sugar
 2 tbsp canola oil
 1 tbsp tamari or soy sauce
 1 tsp grated fresh ginger, or 1/4 tsp dried
 1 tsp sriracha or other hot sauce
 ½ tsp dark sesame oil
 12 cups shredded romain lettuce
 1 cup slivered or sliced almonds, toasted
 2 cups crispy chow mein or "salad" noodles
 2 green onions, thinly sliced

Pull skin and bones away from chicken meat; discard. Pull meat into shreds; there should be 5 to 6 cups.


Finely zest 1 tsp of orange rind; set aside for dressing. Using a sharp knife, cut skin off oranges exposing deep-orange interior. Holding fruit, use a paring knife to cut out deep orange segments into a small dish; set aside. Discard membranes.


Whisk rice-wine vinegar with zest, sugar, canola oil, tamari, ginger, hot sauce and sesame oil; set aside. (Dressing can be covered and refrigerated for a day or 2.)


When ready to serve, toss romaine lettuce with dressing. Add chicken; toss again. Divide among serving plates; top with orange segments, almonds, chow mein noodles and green onions.

Nutrition Facts

Servings 0