Chinese Chicken Salad

Ageless-style Chinese Chicken Salad, full of fresh herbs and vegetables with a addictively tangy dressing

After writing the book, I wanted to revisit old, less-than-healthy recipes, those dishes that tasted good and made me feel bad. This lead to the ageless Burrito Bowl.

I wanted something lighter, more savory and subtle. I think I’ve found it in this recipe.

Chinese Chicken Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Tania Van Pelt


For the Dressing

  • ¼ cup peanut or safflower oil
  • 3 tablespoons toasted sesame oil
  • ¼ cup fresh lime juice
  • ¼ cup tamari or gluten-free soy sauce
  • ¼ cup rice wine vinegar
  • 2 teaspoons fish sauce such as nam pla or nuoc nam
  • 3 tablespoons freshly grated peeled ginger
  • 1 tablespoon chili-garlic paste

For the Salad

  • 1 small head of red cabbage or napa cabbage thinly sliced (about 5 cups)
  • 2 stalks celery thinly sliced
  • 1 small red bell pepper thinly sliced
  • 1 small yellow bell pepper thinly sliced
  • 2 medium carrots peeled, shredded
  • 6 scallions whites and pale greens only, thinly sliced
  • 3 cups shredded rotisserie or leftover chicken
  • 2 hearts of romaine lettuce thinly sliced
  • cup chopped fresh cilantro
  • ½ cup chopped roasted cashews


  1. Whisk the ingredients for the dressing together in a large bowl.
  2. Add cabbage, carrots, scallions, bell pepper, celery, scallions, chicken, lettuce, and cilantro; toss to coat.
  3. Serve salad topped with cashews.