Oriental Chicken Salad Recipe

This Oriental Chicken Salad Recipe has been one of my go-to recipes for many years. It’s perfect for potlucks, picnics, cook outs, or even to enjoy for a weeknight dinner or hearty lunch. With just a few ingredients, the salad goes together in a snap. By using chicken that is already cooked, either from a Rotisserie Chicken or leftovers, you also save lots of time.

Years ago, when our boys were young, I coached at our local High School. During our competitive season, we often had dinner hosted by the parents. This Oriental Chicken Salad was one that was served. It quickly became a favorite of the team members, and then later in our family as well.

This salad is the perfect Summertime Salad. We like to grill extra chicken to have to toss into salads throughout the week, so we used grilled chicken in the salad, but cooking the chicken on the stovetop, in the oven or purchasing a rotisserie chicken works just as well. The salad can be mixed up ahead of time, just serve the chow mein noodles and the dressing on the side so it doesn’t get soggy.

The combination of sesame and poppy seeds makes the salad extra special. And the almonds and chow mein noodles give it an extra crunch.

Oriental Chicken Salad Recipe

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Perfect to serve a crowd, but easy enough for a weeknight meal. Recipe from PocketChangeGourmet.com

• Total Time: 15 mins

Ingredients

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Salad

• 1 head lettuce, torn
• 3–4 chicken breasts, cooked and cut into bite sized pieces (you can also use left over chicken or even a store-bought rotisserie chicken)
• 3 green onions, cut small
• 1 small can Chow Mein noodles
• 1 small package almonds
• 1/4 cup sesame seeds
• 1 tablespoon poppy seeds

Dressing

• 3 tablespoons sugar
• 3 teaspoons salt
• 1/2 teaspoon pepper
• 4 tablespoons vinegar
• 1 1/2 cup oil

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Instructions

1. Combine lettuce, chicken and onions, chill.
2. Mix and chill dressing ingredients.
3. Add noodles, seeds and almonds, right before serving.

Notes

Prep time does not include time to cook the chicken. Be sure to serve the chow mein noodles on the side so the salad doesn’t get soggy.

• Prep Time: 15 mins

Mark Hammill

Mark is a self-taught cook specializing in Asian cuisine. Mark’s passion for food began at a young age when his parents finally allowed him to attempt cooking. Since then, he’s found himself experimenting in the kitchen, watching cooking shows, and reading food blogs. Mark lives in Toronto, Canada, where he works as a restaurant chef.