Chinese California Fusion Chicken Salad Bowl

1 review
5 1

Fresh crisp iceberg lettuce, mixed greens and vegetables are paired with the crunchy textures of dry chow mein noodles, almonds and sesame seeds. The addition of chicken makes this salad a flavourful protein packed meal that can be enjoyed at lunch or dinner.

  • Serves: 4
  • Prep Time:
  1. Tear iceberg lettuce into bite size pieces and add to a large salad bowl with the field salad greens. Toss in the green onions, cucumbers and carrot. Add the cooked chicken to the bowl and toss.
  2. Measure light tamari, red chile pepper flakes, brown sugar, fresh lemon juice, rice vinegar, sesame oil, grapeseed oil and sesame seeds in a jar and shake well
  3. Pour dressing over salad and toss. Top with the dry chow mein noodles and sliced almonds. Garnish with the sprigs of fresh cilantro (optional garnish).

Chinese-style chicken salad was popular in the 1970's and is made with familiar shredded chicken, iceberg lettuce, crispy fried noodles, and a sweet, sesame rice vinegar dressing. The Chinese in Asia typically do not eat raw-leaf lettuce salads and this salad was probably invented in California as a fusion of Oriental and Western ingredients and flavours.

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