Pumpkin has a creamy texture when it is roasted in addition to bringing out its inherent sweetness. A special method to serve pumpkin is to drizzle it with hot honey. You may purchase hot honey at the grocery store alongside regular honey, or you can create your own using one of the many recipes you can find online. Once cooked, the peel can be removed with ease.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 3 tablespoons Kikkoman Soy Sauce
- 2 tablespoons vegetable oil
- 1 teaspoon Oriental sesame oil
- 1 (16 ounce) package mixed salad greens, washed and drained
- ¼ cup chopped fresh cilantro or parsley
- 2 medium-size cooked chicken breast halves, skinned, boned and shredded
Instructions
- Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.
- Add salad mixture and cilantro, tossing to coat all pieces.
- Add chicken; toss to combine. Serve immediately.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 754 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was a quick easy and awesome salad!! We had lots of “extras” so we threw them on our salads to our liking. We cut the soy sauce to 2 TBSP but followed the rest of the recipe. Here are the toppings we added to our liking: canned mandarin oranges, cashews, bamboo shoots, water chestnuts, and a couple of us drizzled a little Hoisin sauce over the top. YUM! It was so good!
A simple salad for days you don’t feel like cooking. This makes massive portions – it uses over 3 bags of spring mix for 4 salads, so you can definitely cut back on the lettuce. The dressing was very thin and it was hard to coat the lettuce leaves. I would use less soy sauce and rice vinegar, and more oil for a more balanced dressing. A great way to use up leftover chicken. The cilantro is a nice touch. It wouldn’t be as good with parsley.
The dressing is great. I always make a double batch and refrigerate the left overs. I also use it as a dipping sauce for pot stickers.
To me, Chinese chicken salad is all about the dressing, and this was ok, but not as full-flavored as I had hoped. My goal was something like Soy Vey’s Sesame Chicken Salad Dressing and this had a thinner more vinegary taste. I used unseasoned rice wine vinegar and will try in the future with seasoned vinegar.
Excellent as is. Here are a few suggestions for a more authentic Asian salad. Instead of lettuce use a Cole crop like Chinese cabbage, Napa cabbage, kale, or bok choi, sliced into 3/8 inch strips. These will give more flavor and crunch. I also grate in about a teaspoon of fresh ginger. I agree with halving the soy sauce, which can be overpowering.
My hubby loves this and always orders it when we go out. After reading the reviews I understand, like “dah” what I was doing wrong when I made it for him & why he doesn’t like mine. I like a substantial meal. A solid salad, if it is going to be a meal. I sneak in every available, appropriate ingredient I have on hand, and I have lots of ingredients in my pantry. What I got is that this salad is simple, light & has the only ingredient I never have on hand–cilantro. I didn’t love it at all…but my husband, really, really did.. Thanks for letting me see this salad is not for me, and can be enjoyed
My family, including two large teenage sons, loved this. We followed exactly except we left out the cilantro and added chow mein noodles for some crunch. It was fabulous and so easy!
The only alteration we did was to substitute the field greens with shredded cabbage. It turned out great! Everyone loved it. I suspect it would be just as good with field greens and next time I make it I may try that.
fabulously delicious and easy. if you’re looking for something quick and healthy I recommend this recipe. The only thing I did was cut the soy down to 2 tablespoons, used olive oil instead of vegetable oil and I added a little plum sauce to give it that oriental kick. tossed and served.
Ease up on the soy, and add peanuts or cashews, plus broken dry ramen noodles and diced onions. Yum!
Very plain
This tastes great — as others have said it tastes like what you might get in a restaurant. I added canned mandarin oranges, chow mein noodles, and dry roasted peanuts. The chow mein noodles especially gave it a bit of added interest and crunch. I served it along with potstickers from the frozen section, and a few california rolls from the grocery deli. Together it made a pretty and yummy meal.
This was delicious! I changed the dressing to 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 tablespoon sesame oil, and I seasoned the chicken with a seasoning before I roasted it. Used a mixture of lettuce, cucumber, and tomato along with the cilantro. Can’t wait to make this again!
Love the simple dressing.
Absolutely delicious! I used shredded rotisserie chicken, and low-sodium soy sauce, and omitted the cilantro. I also added some mandarin oranges and topped it with some toasted slivered almonds. As the name says, it’s quick, and it’s oh so good!
This was okay…The dressing was a bit too salty for our tastes…My suggestion would be to maybe start out with 1-1 1/2 TBS of soy sauce and taste it first…add more if needed..I should have done that 🙁
I followed this recipe exactly as stated and then added the following: Before dressing: bamboo shoots, dried cranberries and scallions. After mixing everything with the dressing, I topped it with the fried rice noodles you get in a can. This was so tasty and a great way to get your greens and also use up any extra chicken. We’ll make it again.
Pretty darn good overall. The cilantro made such a difference in this salad. It was great. Even so, it felt like it needed a little bit of something else, so we added mandarin oranges, but it still needed something…maybe craisins or something like that.
OMG! I just made this, I mean I am eating it as I type this. It tastes just like Chinese should taste like. It was so simple and I had all of the ingredients in my cabinet. I follwed the recipe exactly except for the cilantro, I used green onion instead. My four year old is even eating it!!!!!
Pretty good and fairly easy.
This recipe nailed it. It’s exactly how I expect Chinese chicken salad to taste. I left out the cilantro (I’m allergic) and used slightly less soy sauce. I’m so thrilled not to have to buy those overpriced salad mix bags anymore!