Chinese Chicken Salad Dressing

by Jul 31, 2009


The key to success with “chinese chicken salad” is the dressing. With this savory, yet slightly sweet dressing, you can put together just about any greens, veggies, and/or nuts and you’ll have a top notch chinese chicken salad. Make your life even easier and buy a rotisserie chicken. Voila! And so much better tasting (and better for you) than what you can pick up ready-made.

Chinese Chicken Salad Dressing
makes 1/2 cup, enough for 1 large group-sized salad, and some leftover for another meal

3 tablespoons rice wine vinegar
2 tablespoons agave nectar
1 tablespoon tamari sauce or soy sauce
1 tablespoon sesame oil
2 teaspoons dry mustard
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt or kosher salt

1/4 cup expeller pressed organic canola oil (or other mild salad oil or olive oil)

1. In small bowl, whisk together all ingredients except for the oil. Add oil by pouring it in a thin stream, while continuing to whisk. Done.

Amy’s Kitchen Coach Tips

  • For the salad I like to use a combination of the following: shredded napa cabbage or watercress, red or green leafy lettuce, sliced cucumber, sliced green onions and salted cashews. And chicken of course — a rotisserie chicken works great, warm or chilled.
  • I like to pull the cooked chicken into bite-sized pieces by hand and toss them in a small bowl with a little of the dressing before adding to the salad greens and full-dose of the dressing. (This step makes the chicken extra tasty and integrates the flavors throughout the salad.)
  • I love the glass milk bottles from Straus Creamery, and must admit that I don’t always bring them back to the grocery to get my $1.50 back. I especially love the pint size one the cream comes in — it is the perfect size for shaking up, and storing, your dressings.
  • This dressing keeps in the refrigerator for weeks. (Although it tastes so good, you will never have it around that long.)
  • To make the salad in advance, toss the lettuces and other veggies in your serving bowl, top with the chicken, cover with plastic wrap and keep in your refrigerator (ideally not more than a few hours). At serving time, add the nuts and toss with the dressing.

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