Sweetnicks’ Chinese Chicken Salad

by Cate on October 22, 2004

Print a PDF of this recipe here.

3 tablespoons red wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
1 tablespoon tamari sauce
4 green onions, finely chopped
1-1/2 tablespoons ginger paste
2 teaspoons maple syrup

In a small bowl, mix all the dressing ingredients together, or combine in a jar with a tight-fitting lid and shake vigorously. For the salad, combine shredded rotisserie chicken, mixed salad greens, shredded cabbage (use coleslaw mix in produce section), sliced cucumber, and thinly sliced red onion. Pour dressing over the salad and thoroughly mix to ensure everything is evenly coated with dressing. Add salt to taste and sprinkle toasted sesame seeds over top. Devour.

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{ 4 comments… read them below or add one }

Alanna April 14, 2006 at 11:34 am

Rotisserie chicken should be declared a ‘miracle food’. My grocery has started selling just rotisserie breasts too …


Ruth April 17, 2006 at 11:02 am

sounds wonderful. Is the ginger paste that Asian chili paste?


Anonymous June 28, 2006 at 1:24 am

the salad looks great — I hope you don’t mind a question. I always get confused with sesame oil and the toasted sesame oil.

Which one did you use? Is it the darker stuff? Can you tell I’m confused!


Cate June 28, 2006 at 2:56 am

Anonymous – I used toasted. Toasted sesame oil has a richer, more pronounced flavor and is a great sourse of Vitamin B and iron. Hope you try it out!


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