China Lily Chicken Salad

Total Time
12 mins
8 mins

A recipe from Chef Lily Lei of China Lily Restaurant which I'm submitting for Zaar World Tour II.

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  1. Slice each chicken breast horizontally into two or three pieces; combine ¼ cup soy sauce, hoisin sauce, and olive oil to make a marinade; marinate the chicken for 30 minutes in the refrigerator.
  2. Discard marinade; grill chicken breast pieces until cooked through; cool for 15 minutes then thinly slice chicken on the diagonal.
  3. Meanwhile, shake together remaining ½ cup soy sauce, rice vinegar, sugar, diluted sesame paste, sesame oil, and minced ginger to make a salad dressing; combine cabbages, carrots, bean sprouts, and water chestnuts; toss well with part of the salad dressing.
  4. On each serving plate, arrange sliced chicken over a bed of the dressed salad; garnish with chopped cilantro, green onions, fried wonton strips, and another drizzling of salad dressing.
Most Helpful

5 5

I made a couple of substitutions but enjoyed this recipe way more than I thought I would. I accidentally marinated the chicken in oyster sauce instead of hoisin but it was DELICIOUS! I also added some minced garlic. I used a bagged coleslaw/carrot mix and put some soy sauce and garlic powder to the dressing. The chicken was delicious eaten with the slaw, the vinegar was a perfect contrast.

5 5

Yummy salad! Loved the dressing (though we used less than half of it). I decreased the sugar and increased the ginger and sesame paste in it. I had leftover chicken, so did not make the marinade (did toss the chicken with a tablespoon of the hoisin though and would like to try the marinade next time). Skipped the wonton skins to make it healthier. Just delicious!

5 5

Wonderful salad. I especially loved the chicken, so tender and flavorful. I was out of wonton skins so made my own. It adds a nice crunch to the salad.