Chinese Chicken Salad

“The dressing on this is fantastic. I make this quite often when I’m in the mood for something light for lunch. I usually marinate the cooked and shredded chicken in a little of the salad dressing overnight.” – April Ferre

Chinese Chicken Salad

Course: Salads – Green & Vegetable
Cuisine: Chinese


  • 2 Large Chicken Breasts
  • 1 Large Lettuce Shredded
  • 3/4 Cup Chow Mein Noodles
  • 1/2 Cup Toasted Almonds
  • 1/4 Cup Toasted Sesame Seeds
  • 4 Green Onions
  • 4 Tablespoons Sugar
  • 2 Teaspoons Salt
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper
  • 4 Tablespoons White or Red Wine Vinegar
  • 1/4 Cup Olive Oil


  • Cook and shred chicken breasts. Toast almonds and sesame seeds. Cut green onions thin in 2-inch strips. Combine chicken, lettuce, chow mein noodles, almonds, sesame seeds and green onions. Toss well.
  • Prepare dressing using remaining ingredients. Toss dressing with salad just before serving.


To Serve 15: Double salad ingredients generously, and increase dressing 6 fold.

1995 Adapted Recipe – April Ferre

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