Chinese Chicken Salad

This is a hearty salad and an excellent use for leftover chicken. Serve on a bed of baby greens with a drizzle of the extra dressing on the side.

Serves: 4Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • ¼ cup bean sprouts
  • ⅓ cup rice vinegar
  • ¼ cup peanut oil
  • 1 Tbsp. soy sauce
  • 3 Tbsp. hoisin sauce
  • 1 Tbsp. minced fresh ginger
  • ¾ lb. cooked skinless chicken, shredded
  • 2 cups Napa cabbage, shredded
  • ¼ cup scallions, sliced
  • 1 small cucumber, thinly sliced
  • ½ cup unsalted dry-roasted peanuts, chopped


  • Place the bean sprouts in a bowl of ice water to cover. Soak for 3–5 minutes.
  • Combine the vinegar, oil, soy sauce, hoisin, and ginger in a large bowl and whisk to combine. Remove ½ cup dressing from the bowl and set aside.
  • Add the chicken, cabbage, and scallions to the large bowl and mix to combine. Add more dressing as needed to achieve desired consistency.
  • Transfer the bean sprouts to paper towels to drain. To serve, divide the chicken salad among 4 salad plates. Garnish with bean sprouts and chopped peanuts. Serve any extra dressing on the side.