Chinese Chicken Salad Recipe (2024)

I used up the last of my rice vinegar to make the dressing but when adjusting the seasoning "to taste" at the end of step 1, I found it needed additional tartness. I added a squeeze of fresh lime juice to brighten things and the citrus top note was a welcome addition.

I tried this and it wasn't tart at all. Over half a cup of oil and only one tablespoon vinegar? Could there be a typo?

Your grandmother was correct.

My husband called this the blandest meal I have made in along time. The dressing was dull and oily ( I added more rice wine vinegar. That only made it less oily) Adding some tartness would have helped. I will delete this from my recipe box.

I added scallion and the squeeze of lime. I used romaine, radicchio and sorrel. Excellent!

Great recipe, but a question re terminology. My grandmother taught me that the entire celery was called a stalk and each individual piece was called a rib. Was she wrong? I take it that the recipe calls for 2 ribs of celery.

There is actually 2 tab. since the mustard also acts as a acid in the recipe and emulsifier (making the dressing creamy) I always taste the recipe and adjusts to my own taste. If you feel it needs more acid by all means add it. I find some vinegars more 'sour' than others.

I found the dressing a little bit oily, but a little balsamic vinegar added the right amount of tartness and cut the oil.

I actually made this with chicken breasts and thighs I poached myself because I needed enough to feed 40 people and the thought of cutting up all those pre-cooked chickens was daunting. I didn't factor in shredding 10 pounds of chicken breast BUT it was delicious and everyone raved.

A good and relatively quick recipe to use leftover roast chicken

I made this salad to cool off last evening and found it very bland and boring. The salad dressing was oily with little flavor. I added red onion and substituted toasted slivered almonds for the pine nuts, but ultimately was very disappointed.

I would not use cilantro but substitute fresh parsley. Not sure about the jalapeño pepper either as I don't like too much spice.

Dressing is too oily

Can’t understand how you can have 4 cups leftover roast chicken. I mean, I could see 1 or 2 cups, but would never have that much leftover.

This was fast, super easy and delicious. We used a large jalapeño rather than a small one and appreciated the spice. Added a bit more fresh ginger. This salad had lots of fresh flavors and is perfect for summer.

Used toasted sesame oil.

Used 6T instead of 8 T peanut oil. Used only 1/4 t sugar. Excellent and has quite a spicy kick with jalapeños and cilantro. Great salad for dinner.

Try 4 T peanut oil plus sesame oil.

I agree that the proportions seem off. I used a tbsp of sesame oil and only 2 tbsp olive oil to get 4 servings of dressing. I didn't have peanut oil. I think this salad requires slivered almonds, green onion, and supremed Mandarins. I used an orange because that's what I had and added the almonds and green onion. I used carrot as a healthy alternative to the traditional crunchy noodle and added cucumber too. Most lettuces work. Totally delicious and flexible for pandemic cooking.

I visited Barbara Tropp's China Moon restaurant in San Francisco many moons ago (when she and it were still in existence) and I loved her food. I don't, however, remember a Chinese chicken salad with such a humdrum dressing. Sorry this dressing needs some help.

I only used 1/4 cup of vegetable oil and seasoned the dressing with soy sauce instead of salt. This recipe was delicious with this adjustments!!

Love this recipe. I tend to use it when it's a holiday and there are leftovers. I use leftover chicken at Passover and eat it with matza and I use leftover turkey after Thanksgiving. So delish is and reinvents the main course. Highly flexible dressing as well.

Rice WINE vinegar or Rice vinegar? I can find rice wine and rice vinegar but not rice wine vinegar...and btw Julia hello! Darren used to be my boss!

Tasty. Good use of roasted chicken, but what makes it “Chinese.” Rice wine vinegar? Sesame oil? Really? Agreed with comments about odd proportions in the dressing. Always follow the “Mamma Leone Rule” (old NYC restaurant w/ a cookbook): 6 units of oil:2 units of vinegar:1 unit of lemon juice. So, adjusted the recipe to use 5T corn oil 1T dark sesame oil, 2T rice wine vinegar, 1T lemon juice, along with the Dijon, salt & pepper but no sugar. Added cucumber too. Might make again. And add garlic?

Way too much oil.

Used napa cabbage, white onion, red pepper, hot green pepper 1 clove garlic to dressing

Added 1 clove garlic