This simple Chinese chicken serving of mixed greens gets hurled with a splendid, gingery dressing and bested with crunchy noodles. Makes an extraordinary make-ahead serving of mixed greens for a patio party or a weekday lunch.

This Chinese chicken serving of mixed greens is a bright and scrumptious approach to go through some extra chicken and makes for a speedy and simple light lunch.

Step by step instructions to MAKE THE SALAD DRESSING

I explored different avenues regarding couple of various dressings and at last chose this one, which I believe is only the correct parity of soy sauce, rice vinegar (or rice wine vinegar; they’re the equivalent), ginger, garlic, and sesame oil.

Whisk everything together, taste and change the seasonings just as you would prefer, at that point prepare with the plate of mixed greens. The dressing put away individually will likewise keep for at any rate a week or more.


On the off chance that you’d like to make this serving of mixed greens ahead for a gathering or to take for lunch, cook the chicken and collect all the plate of mixed greens fixings in a capacity holder, aside from the chow mein noodles. Join the elements for the plate of mixed greens dressing in a different jam container. Store everything in the refrigerator until prepared to serve.

Just before serving, shake the jam container to join the dressing, at that point prepare with the plate of mixed greens. Top with chow mein noodles and serve.

Do you have a most loved Chinese chicken plate of mixed greens dressing? It would be ideal if you told us about it in the remarks.


  1. 1 pound boneless, skinless chicken bosom, cut into short strips
  2. Salt
  3. 1 tablespoon dull sesame oil
  4. 1 tablespoon canola or shelled nut oil
  5. 1/2 teaspoon red pepper pieces
  6. 1 head ice sheet lettuce or Napa cabbage, daintily cut
  7. 1/2 sweet chime pepper, daintily cut
  8. 3-4 scallions, cut
  9. 1 carrot, julienned
  10. 1/2 cup approximately stuffed cilantro leaves, cleaved
  11. 1/2 cup cooked peanuts
  12. Chow mein noodles, to taste

For the dressing:

  1. 1 tablespoon soy sauce (use without gluten soy sauce for sans gluten alternative)
  2. 2 tablespoons unseasoned rice vinegar
  3. 1 teaspoon mustard powder
  4. 1 teaspoon new ground ginger
  5. 1 clove garlic, minced
  6. 1/2 teaspoon bean stew pepper pieces
  7. 2 teaspoons sugar
  8. 1 tablespoon dull sesame oil
  9. 1/4 cup shelled nut or canola oil