Ain't no shame in loving Romaine! Colorful, flavorful, crispy Chinese chopped chicken salad recipe with toasted almonds, veggies, romaine, ginger, soy sauce, sriracha for some heat and lemon juice for tang.
Serve Chinese chopped chicken salad warm or cold.
Don't have Sriracha sauce? Substitute ¾ teaspoon mild or hot chili powder or add a dash of hot sauce.
Don't have almonds? Use peanuts or cashews instead.
Serving Suggestion
Make it an Asian night and serve this chopped Chicken Salad with a complementary recipe like:
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If you like the flavors of Asian food, check out these recipes:
Things In My Kitchen:
- Microplane Zester - for gratin' the ginger. It's much easier than trying to mince ginger.
- Old School Juicer - had a juicer similar to this for decades that my mom gave me.
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Chinese Chopped Chicken Salad
EatSimpleFood.com
Colorful, flavorful, crispy chinese chopped chicken salad with toasted almonds, veggies, romaine, ginger, soy sauce, sriracha for some heat and lemon juice for tang.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 1 ¼ lb boneless skinless chicken breast or thighs, diced
- 2 medium heads romaine lettuce, roughly chopped
- ~ 1 ½ tablespoon toasted sesame oil
- ¾ cup onions, diced
- 1 cup carrots, peeled & diced
- 1 cup celery, diced
- ¼ cup soy sauce / tamari - regular or gluten free
- 1 Tbsp garlic, minced
- 1 tablespoon ginger, zested
- 1 ½ tablespoon Sriracha sauce
- 2 tablespoon fresh lemon juice
- 2 tablespoon agave, honey, or brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup sliced almonds, toasted
- ¾ cup green onions, sliced as garnish
Instructions
- Preheat oven to 350F. Place almonds on an aluminum or parchment lined baking sheet and cook for 5-6 minutes or until fragrant and just starting to brown. Cool and set aside.
- Bring a large pan to medium high heat and add enough sesame oil to lightly coat the bottom of the pan (~ 1 ½ Tbsp). Lightly salt and pepper chicken and place in hot pan. Add a splash of soy sauce. Cook ~ 4 minutes or until chicken is done. Set aside on a plate.
- Add onions, carrots, and celery and a touch more sesame oil. Cook ~ 4 minutes or until vegetables are al dente. Add garlic and ginger and cook until fragrant (~1-2 minutes). Add remaining ingredients and cook until hot. Add cooked chicken. Add almonds, stir, and serve over a bed of romaine.
- Top with fresh green onions. Add sea salt and/or toasted sesame oil to taste. Happy Eating! Beckie
Notes
- Don't have Sriracha sauce? Substitute ¾ teaspoon mild or hot chili powder or add a dash of hot sauce.
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