Chinese Chicken Salad


  • 2 heads romaine lettuce, torn into bite size pieces
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 large carrot, peeled, thinly sliced
  • 1/2 english cucumber, thinly sliced
  • 2 scallions, chopped
  • 1/2 cup canned mandarin oranges, drained
  • 1 avocado, diced
  • ginger-sesame dressing
  • 3 cooked chicken breasts (about 1 lb), sliced
  • 1/4 cup roasted, salted cashew pieces
  • cilantro for garnish

Sesame-Ginger Dressing:

  • 6oz flavorless oil
  • 2 tablespoons toasted sesame oil
  • 1/2 cup rice wine vinegar
  • 3 tablespoons natural cane sugar
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground mustard
  • 2 tablespoons fresh lime juice


Sesame-Ginger Dressing:

  1. In a blender, combine all the dressing ingredients.
  2. Blend on low for 30 seconds or so until dressing comes together and is smooth.
  3. Transfer to a jar with tight fitting lid and store in fridge for up to two weeks.

To assemble the salad:

  1. Place the lettuce, bell pepper, carrot, cucumber, scallions, and orange segments into a large bowl. Drizzle with desired amount of dressing and toss well to coat all the ingredients evenly.
  2. Arrange dressed salad in bowls or plates.
  3. Top each salad with sliced chicken, avocado slices, cashew pieces and a few sprigs of cilantro.