Chinese California Fusion Chicken Salad Bowl
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 <g class="gr_ gr_46 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="46" data-gr-id="46">protein packed</g> meal that can be enjoyed at lunch or dinner.
Author: Developed for CFC by Nancy Guppy, RD, MHSc
Serves: 4 servings
- 2 cups (500 mL) chicken breast(s), cooked, cubed 4 cups
- (1 L) iceberg lettuce, torn in pieces
- 4 cups (1 L) field or mixed salad greens
- 1 cup (250 mL) green onion(s), sliced
- 2 cups (500 mL) English cucumber, quartered and sliced
- 1 cup (250 mL) carrot(s), grated
- 1 tbsp (15 mL) light tamari sauce
- ½ tsp (2.5 mL) hot red chili pepper flakes, (optional)
- 2 tbsp (30 mL) brown sugar
- 1 tbsp (15 mL) lemon juice
- 3 tbsp (45 mL) rice vinegar
- 1 tbsp (15 mL) sesame oil, smoked
- 1 tbsp (15 mL) grapeseed oil
- 1 tsp (5 mL) grapeseed oil
- 1 tbsp (15 mL) sesame seeds
- ½ cup (125 mL) chow mein noodles, dry
- 3 tbsp (45 mL) almonds, sliced
- ¼ cup (60 mL) cilantro sprigs, (optional garnish)
- Tear iceberg lettuce into
bite sizepieces 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.
- 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
- 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).
<g class="gr_ gr_49 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="49" data-gr-id="49">Chinese-style</g> chicken salad was popular in the <g class="gr_ gr_50 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="50" data-gr-id="50">1970's</g> 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.
Serving size: 4 servings Calories: 370 Fat: 15 g Saturated fat: 2 g Carbohydrates: 24 g Sodium: 14 mg Fiber: 4 g Protein: 33 g Cholesterol: 75 mg