Chinese Chicken Salad is a flavorful mix of sweet and savory with a range of textures.
Cucumbers, lettuce and cabbage give it a cool, crunchy bite that is in direct contrast to the tender pieces of savory chicken and the soft, juicy pop of oranges. Toasted sesame seeds and sliced almonds further the crunch factor. In a word it has everything you could wish for in a salad.
The dressing has a spicy sweetness with a kick of heat that brings the salad to life. It’s made with ginger, soy sauce, hot chili sauce, brown sugar and sesame oil. For a mild version leave out the chili sauce and if you don’t have sesame oil substitute a neutral-tasting oil like olive or canola.
My recipe is different from most because I like to briefly sauté my cabbage until it starts to wilt and gets a little char from the pan on it. It stays crunchy this way while losing the harshness found in raw cabbage.
Using store-bought rotisserie chicken makes this a cinch to throw together. You can swap out the chicken for cooked tofu, shrimp or fish. I already have plans to make it again tomorrow with pan-fried tofu. And I ate it today for lunch and dinner. That’s how fast it became a favorite.
So thoroughly delicious and completely satisfying – I love it’s versatility!