Chinese Chicken and Walnut Salad

Chinese Chicken & Walnut Salad

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

Yield: 8 servings

Prep Time:30 min


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


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.


*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.


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  • Karen Vander Vorst wrote:

    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!

    • Lori Lange wrote:

      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.