This Chinese Chicken Salad is such a great salad. It is light enough to not weigh you down but the chicken still fills you.
Great light salad for summer. The dressing recipe makes about 1/2 pint. We found it would make enough for a salad plate size salad for about 6 people. It was fine for us as the main course. This would be great for work lunches or like we did a dinner meal when it is too hot to cook. Great use for leftover baked chicken or even store-bought rotisserie chicken. Let us know what you think if you make our Chinese Chicken Salad!
From what I can tell there is a lot of debate. The Famous Madame Wu’s Garden in Santa Monica, CA is said to have made the first one when the actor Cary Grant requested one from Madame Wu in the 1960s. The chef Lee at the New Moon restaurant is said to have had it there on the menu in the 1950s though so we are not sure. We sure like the Cary Grant story though!
Is Chinese Chicken Salad Really Chinese?
No, it really isn’t. The Chinese are not known for their fresh greens. Most greens are cooked or pickled there.
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Chinese Chicken Salad Recipe
Chinese Chicken Salad Dressing
3/4 cup Cold Pressed Olive Oil
4 1/2 TBSP Rice Vinegar
4 1/2 TBSP Organic Raw Sugar
2 tsp Celtic Sea Salt
1/2 tsp Black Pepper
One shake of Mrs. Dash Lemon Pepper Seasoning
Make your dressing by placing ingredients in your blender or in a bowl.
Blend or whisk well.
1/2 head of Romaine
1/2 head of Red Leaf Lettuce
1 can of Mandarin Oranges
Celtic Sea Salt
Shallots or Sliced Sweet Onions
2-3 cooked chicken thighs or other pieces of cooked chicken cut into chunks
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