Chinese Chicken Salad



Serving size

about 3 cups
45 Minutes

This recipe can easily be multiplied and keeps well for 24 to 48 hours.

Chinese Chicken Salad


3 quart Water
8 ounce Brown rice noodles (or buckwheat soba noodles)
4 tsp. toasted sesame oil (divided)
16 ounces Boneless, skinless chicken thighs (thinly sliced)
4 ounce Mushrooms, shiitake, raw (thinly sliced)
1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
3 Tbsp. Hoisin sauce
2 tablespoon Rice Vinegar
2 tablespoon Pineapple juice
8 ounces Napa cabbage (thinly sliced)
8 ounces Carrots, raw (peeled and thinly sliced)
4 ounce snow peas
2 medium Tangerines, (mandarin oranges), raw (peeled and sectioned)
1/4 cup, slivered Almonds
2 tsp.. Sesame seeds (optional)


Place a large skillet in the oven and preheat to 375°F.

Place the water in a medium stock pot over high heat.

When water boils, add the noodles and cook for 8 to 12 minutes until just tender.

Drain, shaking off excess water, then place in a large mixing bowl.

Add 2 teaspoons of the sesame oil, toss until coated.

Cover and place in refrigerator.

Add the chicken to the hot pan in the oven and cook for 5 minutes.

Stir the chicken and add the mushrooms.

Cook for another 10 minutes.  Stir frequently.

Remove the chicken from the oven and let cool for 10 minutes. Place in the refrigerator to chill.

While the chicken is cooking, whisk together hoisin sauce, rice vinegar, and pineapple juice in a small bowl and add to the bowl with the noodles.

When the chicken is cool fold together with the udon noodles, napa cabbage, carrots, snow peas and almonds.

Serve topped with the mandarin oranges and sesame seeds.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten using gluten-free noodles, gluten free tamari, and gluten-free hoisin.


This is a low sodium recipe.

Recipe Notes

This is the perfect complete summer salad (but you can serve it in the winter also). Light and filling, it has everything you want in a salad – fresh crunchy veggies, a sweet & sour dressing, savory chicken, and crunchy nuts.

Everything about this says Mediterranean diet with Mediterranean diet points for veggies, fruit, nuts, whole grains, and good quality oil.

You can make everything ahead and assemble at the last minute.

This recipe calls for brown rice noodles, as they are easy to find, but it is best made with buckwheat noodles. Whole wheat spaghetti will also work well.

Mandarin oranges or tangerines are easy to find but you could also substitute an 11-ounce can mandarin oranges (drained).

"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere."

Laurie Colwin, Author