Warm Chinese chicken salad

Warm Chinese chicken salad

A huge bowl full of salad leaves and veg with a delicious Chinese salad dressing, covered with a pile of warm stir fry marinated chicken and peppers. Topped off with pak choi and crispy strips of parsnips.

This is a great recipe for a healthy but filling Chinese chicken salad, one that I turn to every time I decide that it’s time for something light but I don’t want to sacrifice on flavour.  You can make it for lunch, but I tend to make it for dinner if I am trying to cut down on carbs in the evening.

I first got this Chinese chicken salad recipe from a low fat cook book but since losing the book I have had to experiment with it over the years; changing the types of salad leaves, sometimes cooking veg with the chicken and sometimes leaving it raw. You can do the same, but I have to say this one was a really good combination. I added crispy fried parsnip strips on top as a treat and for a bit of crunch.

I know the list of ingredients seems daunting, but if you cook Asian style food a lot you will probably have a lot of these already. I find it best to always have light soy, oyster sauce, sesame oil and mirin or Chinese cooking wine to hand. These ingredients are staples to Chinese cooking and you will use them in almost every Chinese dish you do. The yellow bean sauce in this recipe is optional, but it is another really handy thing to have in the fridge when you want to add a bit more flavour to a marinade.

Warm Chinese chicken salad

By December 22, 2012

This recipe serves 2 and makes quite big portions. The aim is to be full but satisfied with the fact that you have just eaten something really healthy! There are quite a few elements, but don't be put off, it's really simple.  You don't have to marinate the chicken for an hour, but it intensifies the flavour.

  • Prep Time : 1h 30 min
  • Cook Time : 10 minutes



1. Mix together all the marinade ingredients and add the chicken. Place in the fridge and marinade for at least 1 hour.

2. Toast the sesame seeds in a dry pan on a medium heat. Stir around until light golden brown in colour. Remove from pan and set aside.

3. While the seeds are toasting, arrange the salad leaves, beansprouts and carrot in large bowls. Drizzle over the salad dressing and mix it up so the dressing is coating the salad.

4. In the same pan you used for the sesame seeds, add a drizzle of oil. Add the pak choi. Add a dash of light soy and a glug of oyster sauce. Fry for a couple of minutes. Turn off the heat and leave to one side.

5. Heat a wok on a medium heat. Add the vegetable oil. After a minute add one piece of parsnip. When it starts to sizzle add some more. As they turn golden brown and crispen up, remove them from the oil with tongs and place on some kitchen towel. Keep adding the parsnip to the oil in batches and remove as they are ready. Grind some black pepper and rock salt over the parnsip.

6. Pour the oil out of the wok into a jar (careful!) and place the wok back on the heat.  Add the chicken and stir fry for about five minutes until nearly cooked through.  Add the peppers and spring onions and continue to stir for about 2 minutes. In these last two minutes, heat up the pak choi in the frying pan if you want to make sure it is nice and hot.

7. Spoon the chicken and peppers on top of the salad. Arrange the pak choi on top. Sprinkle over the sesame seeds. Place the crispy parsnip strips on top.

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