Chinese Chicken and Walnut Salad

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Chinese Chicken & Walnut Salad

Yield: 8 servings

Prep Time: 30 min

A great dressing and big chunks of chicken make this main-dish salad a keeper...

Ingredients:

1 cup corn oil (or walnut oil)
1/2 cup Hoisin sauce
1/2 cup soy sauce
1/2 cup red wine vinegar
1 Tablespoon finely chopped garlic
1 Tablespoon finely grated fresh ginger
1/2 cup sesame seeds
1 bunch spinach
1/2 bunch Napa or Chinese cabbage
4 medium carrots, julienned
4 scallions, thinly sliced
2 cups cooked chicken, shredded

Directions:

1. Combine oil, Hoisin sauce, soy sauce, vinegar, garlic, ginger root, and sesame seeds. Blend well and refrigerate.

2. Wash spinach thoroughly and remove stems. Slice into 1/2-inch strips.

3. Wash and core cabbage. Slice into 1/2-inch pieces. Dry and crisp in the refrigerator.

4. In a large bowl, combine greens, carrots, walnuts, bell pepper, scallions, and chicken. Toss well. Add dressing a little at a time (to taste) and toss again. You may wish to not use all of the dressing.

Tips:

*Try substituting beef and toasted almonds, or shrimp and toasted pine nuts for the chicken and walnuts.
*Extra dressing may be stored in a covered glass container in the refrigerator.

Source: RecipeGirl.com

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2 Responses to “Chinese Chicken and Walnut Salad”

  1. 1

    Karen Vander Vorst — September 25, 2011 @ 9:24 AM

    Great recipe! However, the list of ingredients omits the walnuts and bell pepper… I guess I should also add that I resented making so much of the dressing (not thinking ahead of time just how much I was making…) I used up all of my Hoisin sauce and needn’t have. BUT, love this recipe!

  2. 2

    Lori Lange — September 25, 2011 @ 11:32 AM

    Hi Karen, thanks for letting me know- I’ve adjusted the recipe to include those ingredients, and I’ve cut the dressing amounts in half.