Chinese Chicken Salad Recipe- Farmgirl Gourmet (2024)

FAQs

Who made Chinese chicken salad? ›

Invented by Sylvia Cheng Wu also known as Madame Wu in the 60s and made popular by the original celebrity chef Wolfgang Puck, The Chinese chicken salad has become an obsession in California, especially with celebrities. It's not hard to see why.

The term “Asian salad” seems to be a spiritual successor to the popular “Chinese chicken salad” that took hold in the 1960's U.S. The “Chinese chicken salad” was a best-selling menu item at Madame Wu's Garden in Santa Monica, a restaurant popular with Hollywood celebrities of its time (the restaurant operated from 1959 ...

Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

Citrus juice and zest

Citrus juice does wonders to brighten the flavor of foods — including lackluster chicken salad. The acidity in citrus juice balances out the fat in the mayonnaise dressing while adding a tangy pop of flavor. The extra moisture from the juice can also help to make the salad tastier.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine.

The Asian salad dressing I use in this salad is based on a recipe by David Chang of Momof*cku. It's made with all manner of Asiany ingredients – soy sauce, rice vinegar, sesame oil, garlic and ginger – but there's plenty of flex here which I've jotted down in the recipe notes.

In Fashionable Food: Seven Decades of Food Fads, Sylvia Lovegren writes, "There are many different types of cold chicken salad in China, although most of them seem to originate in Szechwan.

We don't traditionally eat uncooked leafy vegetables for sanitation reasons, most Chinese salads are made of solid vegetables like cucumber, tomatoes, etc and stuff like cilantro that is very high above ground.

Salads are not a typical dish in China, except for some regions in the north-east of China.

Chicken salad is rich in lean protein and a decent source of iron. Depending on what other ingredients it contains, it might also provide fiber, vitamins, minerals, and other nutrients. Still, using ingredients such as mayonnaise or serving the salad on a croissant adds calories and fat.

Why does chicken salad have so many carbs? ›

The average chicken salad without added fruit contains 1-3g total carbs and as few as 0g net carbs. However, they can still contain added sugar or even corn syrup in their dressings — and those with added fruits will contain even more carbs.

Chicken and broccoli

However, it's a leaner option than beef and broccoli that still offers plenty of protein. One cup (153 grams) provides 13 grams of protein and only 145 calories. It also contains about 7 grams of fat ( 7 ). If possible, ask to have the dish steamed.

Use a vinaigrette: A simple vinaigrette made with oil, vinegar, and herbs can add a lot of flavor to your salad. Try different types of vinegar, such as balsamic, red wine, or apple cider vinegar, and experiment with adding different herbs or spices like garlic, mustard, or honey to create your desired flavor.

Herbs, fruits, peppers, change your olive oil or try sesame, hazelnut or other traditional nut oils. Also try our variety of basils: Large Green, lemon-basil, spicy Thai, etc.

Season the greens & vegetables

Your dressing or vinaigrette may be perfectly seasoned but when added to unseasoned or raw vegetables, the overall taste of the salad may turn out bland.