Chinese California Fusion Chicken Salad Bowl

Cuisine Style: Asian Cook Time: 30 mins Serves: 4 Add to my planner
Chinese-style chicken salad was popular in the 1970's and is made with familiar shredded chicken, iceberg lettuce, crispy fried noodles, and a sweet, sesame rice vinegar dressing. The Chinese in Asia typically do not eat raw-leaf lettuce salads and this salad was probably invented in California as a fusion of Oriental and Western ingredients and flavours.


2 cups (500 mL) chicken breasts, cooked, cubed
4 cups (1 L) iceberg lettuce, torn in pieces
4 cups (1 L) field or mixed salad greens
1 cup (250 mL) green onions, sliced
2 cups (500 mL) English Cucumber, quartered and sliced
1 cup (250 mL) carrots, grated
1 Tbsp (15 mL) light tamari sauce
1/2 tsp (2.5 mL) chili pepper, crushed or flakes (optional)
2 Tbsp (30 mL) brown sugar
1 Tbsp (15 mL) lemon juice
3 Tbsp (45 mL) rice vinegar
1 Tbsp (15 mL) sesame oil, smoked
1 Tbsp + 1 tsp (15 mL + 5 mL) grapeseed oil
1 Tbsp (15 mL) sesame seeds, dried
1/2 cup (125 mL) chow mein noodles, dry
3 Tbsp (45 mL) almonds, sliced
1/4 cup (60 mL) cilantro sprigs, (optional garnish)


  1. Tear iceberg lettuce into bite size pieces and add to a large salad bowl with the field salad greens. Toss in the green onions, cucumbers and carrot. Add the cooked chicken to the bowl and toss. 
  2. Measure light tamari, red chile pepper flakes, brown sugar, fresh lemon juice, rice vinegar, sesame oil, grapeseed oil and sesame seeds in a jar and shake well. 
  3. Pour dressing over salad and toss. Top with the dry chow mein noodles and sliced almonds. Garnish with the sprigs of fresh cilantro (optional garnish).

Nutritional Information

Calories: 370.0 Protein: 33.0 Fat: 15.0 Saturated Fat: 2.0 Carbohydrates: 24.0 Fibre: 4.0 Cholesterol: 75.0 Sodium: 210.0 Potassium: 20.0 Calcium: 8.0 Iron: 20.0 Vitamin A: 150.0 Vitamin C: 35.0 Vitamin B12: 24.0 Folate: 20.0

Recipe courtesy of Chicken Farmers of Canada

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