Chinese Chicken Salad Recipe

Chinese Chicken Salad picture


Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Bean sprouts8 Ounce, end trimmed (225 Grams)
 Cucumber10 Ounce, peeled, seeded and shredded into 3 inch pieces (275 Grams)
 Carrots4 Ounce, peeled, seeded and shredded into 3 inch pieces (110 Grams)
 Raw chicken/Plain roasted chicken - 1, cut into 8 pieces2 1⁄2 Pound (1.1 Kilogram)
For dressing
 Sesame paste/Peanut butter3 Tablespoon
 Spring onions2 Tablespoon, finely chopped
 Sesame oil2 Teaspoon
 Cider vinegar/Chinese white rice vinegar2 Tablespoon
 Light soy sauce3 Tablespoon
 Garlic1 1⁄2 Tablespoon, finely chopped
 Salt1 Teaspoon
 Sugar2 Teaspoon
 Chicken stock5 Fluid Ounce (150 Milliliter)
 Dry sherry/Rice wine1 Tablespoon

Nutrition Facts

Serving size

Calories 783 Calories from Fat 462

% Daily Value*

Total Fat 52 g79.5%

Saturated Fat 13.6 g67.8%

Trans Fat 0 g

Cholesterol 213.7 mg

Sodium 1656.1 mg69%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3.1 g12.4%

Sugars 8.2 g

Protein 59 g118.9%

Vitamin A 106% Vitamin C 31.5%

Calcium 18.5% Iron 32.3%

*Based on a 2000 Calorie diet


1. If using uncooked chicken, set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
3. Boil the water on high heat and put the chicken onto a plate and carefully lower it into the steamer or onto the rack.
4. Lower the heat, cover tightly and steam gently for 1 1/2 hours or until the chicken is cooked, test with a skewer to see if the juices run clear, if it is pink continue to steam(replenish the water from time to time).
5. Take out the chicken and allow it cool and dry.
6. Tear off all the meat from the chicken and shred it into fine strips using a sharp knife or cleaver.
7. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots.
8. In a screw top jar put all the ingredients of dressing and shake it well, mixing it thoroughly (or use an electric blender).

9. To serve, pour the dressing evenly on top of the chicken and vegetables and serve immediately.
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