Chinese Chicken Salad

We’ve been eating quite a lot of salad lately, and being the protein addict that I am, I’m constantly looking for new ways to make it into a full dinner.

I was first introduced to Chinese Chicken Salad years ago, by my dear friend Helen.  We’ve been friends now for close to 30 years and good salad is only one of the many things she has taught me about.  My version is a little different from hers, since she’s not gluten free, and I can only hope that it’s nearly as good, since Helen is quite amazing in the kitchen.

Chinese Chicken Salad

Ingredients
Serves:
Print Recipe
  • leftover chicken, cut into pieces
  • 1 head romaine lettuce
  • 2 cups jicama, cut into ½ inch cubes
  • ¼ cup sesame seeds, toasted
  • ½ shallot, minced
  • Asian Salad Dressing, to taste
Instructions
  1. In a large bowl, combine chicken, lettuce, jicama, sesame seeds and shallot
  2. Drizzle with Asian Salad Dressing
  3. Serve

This salad will serve approximately 4 people, depending on how much chicken you decide to add to it.  I make that decision based on how much meat is left over from the roasted chicken of the night before.  Feel free to add extra chicken or go with no chicken at all.

Because this blog is growing so quickly, and we have so many new friends over here, I want to add a few pointers in regard to using this site.  I hope they are helpful.

SUBSTITUTIONS -yes, feel free to substitute an ingredient with any other. Have fun, experiment. Of course, since I am writing dozens of recipes a week, I can’t possibly test every substitution idea you may have, nor can I tell over the internet how these ideas will play out, however that’s where the fun comes in, in terms of playing with these recipes and taking risks.

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WHERE CAN I BUY…? coconut flour, blanched almond flour (not almond meal), etc. All of the unique ingredients on my site are linked to a place of purchase to make things easier for you. In addition, all of these products are also linked on the right hand side of my site under the section entitled “purchase.” under the Ingredients page.

I love hearing all of the recipe adaptations that so many of you share in the comments section of each post, your ideas are creative and delectable.

For instant gratification on your questions, make sure to stop by my FAQ’s, as they are most likely already addressed over there.  If you’re still stumped, you can also check out my forums for community, great discussions and answers to many of your questions.

I hope all of this information is helpful and I also want to add a special thanks to those of you that step in and help out in answering questions –hooray and thanks for that :-)

Comments

16 responses to “Chinese Chicken Salad”

  1. Thanks for your comments.

    I want to take a moment and welcome JoAnn, a close friend of my dear friend Helen. I have learned so much from JoAnn via Helen. Even though we have met in person only a couple of times, I consider JoAnn a good friend.

    I also want to reiterate CoconutGal’s comment and encourage all of you to step in and answer questions here. It’s lovely when we are all being resources to one another and sharing our knowledge.

    Thank you EVERYONE for your comments; they are greatly appreciated.

    Elana

  2. I have never had jicama. I don’t think I even know what it is. That’s why I love the blogging world–I learn about new things.

    I cooked a 7lb. chicken yesterday thinking we would have leftovers–WRONG! Well, I do have three teenagers:)I guess they are growing!

  3. Salad just ain’t salad without a good serving of protein girl!
    I love the addition of jicama- adds a nice crunch! It’s good to know you welcome others answering questions for you. I have avoided it in the past because I didn’t want to seem like I was taking over your “job.” So now I will help out when I can!
    Hope you’re having a nice day :)

  4. Thanks for a really great looking salad. I graze on fruits and salads all summer long, so I can guarantee that I will be making this many times. Easy and delicious. Who could ask for more? I don’t cook very often when it’s hot, so this will be a wonderful addition to the summer menu.

  5. Elana, fellow protein addict…I haven’t commented for a while but thank you for all the new wonderful recipes, you are as always a source of inspiration to me and I’ve been making the blondies for my workshops and they are such a hit. I can’t wait to try this dressing!

  6. Hellie Bells introduced me to chinese chicken salad too! I’m loving your site, Elana… Helen actually turned my left over bread into the most delicious breadcrumbs and Pablo ate them up on everything… you should ask her for her recipe – she kept it simple and gluten free.

    love love,
    Jo Ann

  7. Salads have always been whole meals for me, I thought everyone did that?! I love jicama and am glad to see someone else to put it to good use; now I know I am not the only one who appreciates it! I like my jicama with hot sauce on a salad but this combination sounds good too

  8. I am always turning a salad into a meal, especially in the summer. It’s a great way to eat gluten-free without lots of baking. :) I’ve never made a chinese chicken salad but am going to add your recipe to my menus this week.

  9. I just wanted to let you know I love your site. I am in the process of going Gluten-Free. I just bought your cookbook on Amazon with my birthday money and can’t wait to get it! Thanks!

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Recipes » Dinners » Chinese Chicken Salad