Chinese Chicken Salad

Last night I tried Martha's Chinese Chicken Salad recipe. The chicken was very good, but I was disappointed in the dressing (it was decent, not outstanding). Now my to-do list includes finding another Chinese salad dressing recipe I have and trying it in place of this one. (If I find it, I'll get back to you with it.) For this recipe, I suggest using less salt and less pepper.

The process of making this was pretty easy, but I also had an easy out. Because I couldn't find bean threads (also known as cellophane or glass noodles) at the grocery store where I was shopping, I used Top Ramen noodles instead (raw, broken into tiny pieces). That saved a lot on time and mess. I do know we have them somewhere in this town. Cooking and shredding the chicken ahead of time made the day-of preparation easier. This would be perfect for a light meal with a couple of guests.

This recipe is gluten-free if you use a gluten-free soy sauce. If you are looking for one, read this post on Celiac Bites; there are many mixed reviews about La-Choy brand.

Martha's Chinese Chicken Salad (to top)
from Simply Recipes

1/2 pound white chicken meat, cooked and shredded
1/4 cup soy sauce
1 teaspoon Sherry
1 Tablespoon sugar

High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 ounces bean threads (one bunch) [or, as I did, 1/2 pack Top Ramen noodles]
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds

Sauce [dressing]:
2 Tablespoons sugar
1 teaspoon salt [I suggest less]
1/2 teaspoon ground pepper [I suggest less]
3 Tablespoons oil
1 Tablespoon dark sesame oil
3 Tablespoons vinegar

1. Using two forks, shred cooked chicken. Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.

2. [If you have the bean threads... ] Put 3/4 inch of high smoke point cooking oil into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads at a time, put them in hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.

3. Cut green onions, shredding lengthwise. Toast your chopped almonds, or chop your toasted almonds. Toast sesame seeds. [Don't toast nuts & seeds together.] Cool to room temperature.

4. Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.

Asian Chicken Salad

Summer is here and cool salads are appreciated. This recipe is delicious and I think it tasted even better the next day. Unfortunately, I couldn't share this with my husband. He’s allergic to cabbage and like napa cabbage, bok choy is a Chinese cabbage. It was easy to make, but it does require a lot of chopping and many ingredients.


The recipe begins, “Put the [2T] oil in a heavy skillet… and toast the walnuts…” Please note, you don't need oil to toast nuts. Gourmet Spot tells you how.

There are many variations on Asian salads. What ingredients do you think make a good one? My favorites from this recipe are cilantro, rice vinegar, soy sauce, and almonds that I used instead of walnuts.

Asian Chicken Salad (to top)
500 Low-Carb Recipes by Dana Carpender

2 tablespoons oil [I recommend less or none]
1/2 cup walnuts
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda [or equal amount sugar; for other substitutes, see this chart]
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)

1. Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
2. Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
3. Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
4. In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
5. Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve.

Yield: 4 generous services.