Light Chinese Chicken Salad

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Light Chinese Chicken Salad

Light Chinese Chicken Salad
Servings 4


  • 1/4 cup water
  • 3 tablespoons rice wine vinegar or white wine vinegar
  • 1 tablespoon sesame tahini
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons finely chopped beni shoga pickled ginger, drained, or 1 teaspoon grated gingerroot
  • 1 clove garlic minced
  • 1/8 teaspoon pepper
  • 4 cups shredded Chinese napa cabbage or lettuce
  • 2


  • 1. For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or gingerroot, garlic, and pepper. Cover and blend or process until smooth. Set aside.

    2. In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. Remove seasoning mix from ramen noodle package; save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately.

    Make-Ahead Tips:
    Prepare dressing; cover and chill 24 hours ahead of time. Shake dressing before serving. Cook chicken and shred. Cover and chill up to 24 hours ahead of time.

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