Chinese Chicken Salad Recipe

Name: Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn syrup; 8 tablespoons white distilled vinegar; 4 tablespoons pineapple juice; 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 7 tablespoons Splenda granular; 2 tablespoons brown sugar; ½ teaspoon ground ginger; ½ teaspoon salt; ¼ teaspoon paprika; ¼ teaspoon black pepper; 1 cup canola oil; 1 teaspoon dark sesame seeds; 4 tablespoons creamy peanut butter; 2 chicken breasts, cut in bite size pieces; 1 head iceberg lettuce, chopped; 1 ⅓ cups canned mandarin orange segments; 1 cup chinese rice noodles; 1 cup roased sliced almonds

Servings: persons

1 cup corn syrup
8 tablespoons white distilled vinegar
4 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons Splenda granular
2 tablespoons brown sugar
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon black pepper
1 cup canola oil
1 teaspoon dark sesame seeds
4 tablespoons creamy peanut butter
2 chicken breasts, cut in bite size pieces
1 head iceberg lettuce, chopped
1 ⅓ cups canned mandarin orange segments
1 cup chinese rice noodles
1 cup roased sliced almonds

1
Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed.
2
SLOWLY add oil to mixture to create an emulsion.
3
Add sesame seeds and blend for just a couple of seconds.
4
Pour dressing into a covered container and chill.
5
Rub each chicken thigh with oil, then lightly salt and pepper each piece.
6
Place chicken on cookie sheet and bake for 45 minutes in 400 degree preheated oven.
7
Chill chicken in frig.
8
then cut in to bite size pieces.
9
Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.
10
Sprinkle diced bite size pieces of chicken over the salad.
11
Arrange about 1/3 cup of mandarin orange wedges on each salad.
12
Next, sprinkle about 1/4 cup rice noodles and 1/4 cup roasted sliced almonds on top of each salad.
13
Add 3/4 cup of sesame dressing to each salad and serve.

1372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup corn syrup, 8 tablespoons white distilled vinegar, 4 tablespoons pineapple juice, 2 tablespoons rice wine vinegar, and more.

Yes, Chinese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chinese Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions