Quick Chinese Chicken Salad

Quick Chinese Chicken Salad

21 Reviews 3 Pics
Recipe by  Kikkoman

“Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.
  2. Add salad mixture and cilantro, tossing to coat all pieces.
  3. Add chicken; toss to combine. Serve immediately.

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Reviews (21)

Rate This Recipe


I followed this recipe exactly as stated and then added the following: Before dressing: bamboo shoots, dried cranberries and scallions. After mixing everything with the dressing, I topped it with the fried rice noodles you get in a can. This was so tasty and a great way to get your greens and also use up any extra chicken. We'll make it again.



OMG! I just made this, I mean I am eating it as I type this. It tastes just like Chinese should taste like. It was so simple and I had all of the ingredients in my cabinet. I follwed the recipe exactly except for the cilantro, I used green onion instead. My four year old is even eating it!!!!!



This recipe nailed it. It's exactly how I expect Chinese chicken salad to taste. I left out the cilantro (I'm allergic) and used slightly less soy sauce. I'm so thrilled not to have to buy those overpriced salad mix bags anymore!

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Amount Per Serving (4 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 754 mg
  • 30%

Based on a 2,000 calorie diet



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Roasted Herb Chicken and Potatoes


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Thai Teriyaki BBQ Chicken Kabobs