Oriental Chicken Salad

This is one of our family’s’ favorite salads. It’s full of lots of crunchy cabbage, and topped with grilled chicken. I seasoned the dressing with sesame oil, ginger and garlic.

This recipe was created for  Babble’s Family Kitchen.

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Oriental Chicken Salad

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2 lbs boneless, skinless chicken breasts
2 teaspoons olive oil
1 teaspoon sesame seed oil
1 teaspoon soy sauce
salt and pepper


Green or napa cabage, shredded (about 6 cups)
Romaine lettuce, shredded (about 6 cups)
Red cabbage, shredded (about 2 cups)
Carrots, cut very thinly, or pre-cut matchstick carrots (about 1 cup)
1/2 red bell pepper, chopped
8 green spring onions, chopped
1/4 cup freshly chopped cilantro
chow mein noodles (optional)


1 tablespoon sesame seed oil
3 tablespoons olive oil
3 tablespoons rice vinegar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated garlic
2 teaspoons white or black sesame seeds
2 teaspoons soy sauce
salt and pepper


1. Preheat skillet or grill. Salt and pepper chicken. Add oils and soy sauce to a small bowl and mix well. Brush chicken with oil all over. Cook chicken until browned and set aside to rest.

2. Add all ingredients for salad to a large bowl. Add all ingredients for dressing to a separate bowl and mix well. Pour dressing over salad. Salad is best if you let it set for at least 15 minutes to let the cabbage soften a little. When ready to serve, top salad with cooked chicken and chow mein noodles.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  6 Responses to “Oriental Chicken Salad”

  1. Diana Merrell — February 19, 2011 @ 10:57 am

    What a lovely salad ~ Something I know my family would enjoy!

  2. Chicken Salad — February 21, 2011 @ 6:14 pm

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  3. Lisa Chan-Simms — February 22, 2011 @ 7:00 am

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  4. Angelia McGowan — February 22, 2011 @ 2:39 pm

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  5. Rada Mfg. Co. — February 22, 2011 @ 5:38 pm

    RT @EclecticRecipes: Oriental Chicken Salad http://goo.gl/fb/xEuNW

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