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Chinese Chicken Salad

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Holly


  • 2 boneless skinless chicken breasts
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon pepper
  • 4 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1/3 cup grated carrots
  • 1 green onion thinly sliced
  • 1/4 cup chow mein noodles for serving
  • 1/4 cup sliced almonds for serving
  • 1/4 cup + 2 tablespoons rice wine vinegar
  • 1 clove garlic minced
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons soy sauce


  • Preheat oven to 350 degrees F.
  • In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and pepper; marinate for at least 30 minutes in the refrigerator.
  • Add chicken and marinade to a baking dish. Place in oven and bake until cooked through- about 30 minutes. Let cool before cutting into bite-size pieces.


  • Whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  • TO MAKE SALAD: Place romaine lettuce in a large bowl; top with cabbage, carrots, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
  • Serve immediately, topped with chow mein noodles and almonds, if desired.