Sarasota's Chinese Chicken Salad Recipe

Name: Sarasota's Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (cut in bite size pieces); 1 cup buttermilk; ¾ cup flour (all purpose); ¼ cup cornstarch; 3 tablespoons sesame seeds; 2 teaspoons paprika; 2 teaspoons kosher salt; vegetable oil to saute the chicken; 1 cup mayonnaise; 1 cup cilantro; 3 tablespoons rice wine vinegar; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon fresh ginger, chopped fine you can even find it pre-chopped these days next to the garlic which will work better t (fresh ginger is very important for this dish); 1 pinch cayenne pepper; 1 head iceberg lettuce, chopped well; 1 ½ cups chow mein noodles; 3 carrots, grated (I buy the grated carrots in a bag, I often keep those on had for salads and even on sandwiches which); 1 red onion (cut in quarters and thin sliced); ¼ cup brown sugar; 1 tablespoon butter; ⅔ cup slivered almonds

Servings: persons

4 boneless skinless chicken breasts (cut in bite size pieces)
1 cup buttermilk
¾ cup flour (all purpose)
¼ cup cornstarch
3 tablespoons sesame seeds
2 teaspoons paprika
2 teaspoons kosher salt
vegetable oil to saute the chicken
1 cup mayonnaise
1 cup cilantro
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon fresh ginger, chopped fine you can even find it pre-chopped these days next to the garlic which will work better t (fresh ginger is very important for this dish)
1 pinch cayenne pepper
1 head iceberg lettuce, chopped well
1 ½ cups chow mein noodles
3 carrots, grated (I buy the grated carrots in a bag, I often keep those on had for salads and even on sandwiches which)
1 red onion (cut in quarters and thin sliced)
¼ cup brown sugar
1 tablespoon butter
⅔ cup slivered almonds

1
Dressing -- I make the day before.
2
Just add everything to a small tupperware container and shake.
3
Set in the fridge until you are ready to make the salad.
4
Almonds -- I also make these the day ahead, so all you have to worry about if the chicken and putting the salad together.
5
Simply melt the butter in a small non stick saute pan and cook on medium heat until golden brown.
6
Then add in the brown sugar and stir until melted.
7
Remove to a piece of parchment paper or foil to let cool.
8
Make sure to spread out the almonds out, otherwise they will stick together.
9
Just let them cool and store in a small baggie.
10
Chicken -- I marinade the chicken in just buttermilk.
11
One (1) hour up to 4 or 5.
12
The smaller pieces don't take as long.
13
In a large baggie, or you can use a small bowl if you want, add the flour, cornstarch, sesame seeds, paprika and salt and mix well.
14
Shake or just lightly wipe off some of the buttermilk from the chicken and then dredge the flour mixture.
15
Heat a large (non stick or cast iron for me works best for this pan to medium high heat and add the oil.
16
When the oil gets hot, add the chicken and cook until golden brown.
17
Remove to a plate and cover with foil to keep warm.
18
Salad -- Add the chopped iceberg lettuce, the chow mein noodles, red onion and the shredded carrots and toss well in a large salad bowl.
19
Add the dressing and mix to combine.
20
Top with the warm chicken and the caramelized almonds and enjoy!

1898

kcal

Calories

126

Fat

140

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 23 ingredients. The key ingredients include: 4 boneless skinless chicken breasts (cut in bite size pieces), 1 cup buttermilk, ¾ cup flour (all purpose), ¼ cup cornstarch, and more.

Yes, Sarasota's 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!

Sarasota's Chinese Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions