Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Chinese Chicken Salad

July 24, 2011 by jessfuel 5 Comments

One of the best things about moving around a lot is meeting lots of new friends! Living on a military base is a bit like being in college again, especially when, like me, you work there, too! There’s really no reason to leave “campus”. Home is here, work is here, the gym is here, the grocery store is here, and all your friends live within a few hundred yards walk. This is definitely a good thing, when you’re stuck in the middle of Enid, Oklahoma.

Last week, the girls had a potluck dinner and recipe swap. Of course this was right up my alley! We had to bring a summer recipe to share.

After crossing appetizers and desserts off my list (I knew there would be a lot of them), I set out to find a main dish that was summery, could travel well (down the street), and that didn’t have to be served at any specific temperature.

I usually take my searches to the internet, but this time I didn’t have anything specific in mind, so I decided to flip through some of the cookbooks on my bookshelf. I found the winner in one of the first cookbooks I ever owned: Ellie Kreiger’s The Food You Crave. Ellie’s Chinese Chicken Salad sounded perfect. Summery, transportable… and you can’t really go wrong with chicken for a crowd.

Chinese Chicken Salad

(from The Food You Crave by Ellie Krieger)

serves 4-6

  • ¼ cup sliced almonds

For the chicken:

  • 1 tbsp low-sodium soy sauce
  • ½ tsp sesame oil
  • 1 lb boneless, skinless chicken breasts

For the salad:

  • 6 cups thinly shredded napa cabbage
  • 2 cups thinly shredded red cabbage
  • 1 large carrot, shredded
  • 3 scallions, thinly sliced
  • 1 8oz can sliced water chestnuts, drained
  • 1 11oz can mandarin oranges, drained

For the dressing:

  • 1/3 cup rice vinegar
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp canola oil
  • 2 tbsp firmly packed dark brown sugar
  • 1 ½ tsp chili sauce such as Sriracha (I omitted this)
  • 1 ½ tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, peeled and minced

Preheat the oven to 350 degrees. Toast the almonds in a small, dry skillet over medium-high heat, 2 to 3 minutes, stirring frequently until lightly browned. Set aside.

To make the chicken, combine the soy sauce and sesame oil in a small bowl and brush over chicken on both sides. Arrange in a baking dish and bake until cooked through, about 13 to 15 minutes. Remove from the oven, let cool completely, and cut across into ¼-inch thick slices.

In a large bowl, combine the salad ingredients and chicken.

In a small bowl, whisk together the dressing ingredients.

Or use a jar and shake shake shake it, like I did!

Pour it over the salad and toss to combine.

Top with almonds to serve.

I really loved the Asian flavors in this salad! I think everyone else liked it, too! We had lots of yummy things to eat that night including chicken enchiladas, a plethora of salsas and dips, lemon cupcakes and Better-than-Crack-Brownies (which may eventually have to make an appearance here…)

With all the food we had, everyone ended up taking home leftovers. Nick benefited from this and got some salad for dinner. He really liked it too, so I’ll definitely be making this one for us again!

I also acquired about 12 new recipes in the recipe swap… you know what that means…! It was definitely a fun idea for girls’ night, and the food was MUCH better than any restaurant in Enid! Looking forward to next time. 🙂

You Might Also Like:

Pineapple Quinoa
Greek Quinoa Salad
Thai Chicken Burgers and Slaw
White Chicken Lasagna with Pumpkin and Spinach

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Chicken & Poultry, Dinner Salads Tagged With: chicken, healthy, salad

« Sweet and Sour Chicken
Ravioli and Homemade Bolognese »

Trackbacks

  1. Jess’s Taco Salad | Flying on Jess Fuel says:
    August 2, 2011 at 7:05 am

    […] having a dinner in a few weeks and she is in charge of making salads. She’s going to make my Chinese Chicken Salad and a taco salad. She wanted to know if I had a good taco salad recipe. All you have to do is […]

    Reply
  2. Butternut Squash Lasagna | Flying on Jess Fuel says:
    October 27, 2011 at 7:26 am

    […] Minnesota via Nick’s Grandma Alice. Grandma Alice is an avid blog reader and has even made my Chinese Chicken Salad and Taco Salad for her friends! When she saw this recipe, she thought of me and passed it along. […]

    Reply
  3. 10 High Protein, All Natural Main Dish Salads says:
    June 19, 2013 at 11:58 am

    […] Jess Fuel Chinese Chicken Salad […]

    Reply
  4. 10 High Protein, All Natural Main Dish Salads says:
    August 13, 2013 at 11:20 am

    […] Jess Fuel Chinese Chicken Salad […]

    Reply
  5. Ramen Noodle Chinese Chicken Salad - Tastes Lovely says:
    January 14, 2015 at 4:18 am

    […] Steaks Asian Salad by Olives & Garlic Chinese Chicken Salad by Flying on Jess Fuel Asian Marinated Cucumber Salad by The Food […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress