Today I’m sharing one of my favorite salad recipes with you. I realize it’s only February 11, but I’ve already got the warm weather on my mind. It’s been in the sixties here in Colorado for the past week and the shops are already carrying potting soil and garden tools and decor. We really need snow for the moisture, but I’m not going to lie. I am really enjoying this unseasonably warm weather. The warm weather gets me in the mood for summer salads. In the Ketchum house, we have some variation of a large salad for dinner at least one night per week.
I’ve shared a few of my favorites on the blog, which I will link here for you, but Chinese Chicken Salad is my number one favorite.
- Chopped Italian Salad
- Grilled Fennel Salad w/ Toasted Pumpkin Seeds, Cucumber and Arugula
- BBQ Ranch Chicken Salad
- Grilled Chicken Salad w/ Goat Cheese, Dried Cranberries and Candied Walnuts
My mom used to make this salad for me when I was growing up and the recipe actually calls for MSG, but who on earth uses MSG anymore? I made a few modifications to the original recipe my mom used to make it my own and it’s a family favorite. This Chinese Chicken Salad is fresh and crisp and has great texture from the toasted almonds and sesame seeds. It’s hearty enough for a meal, but won’t leave you feeling weighed down.
Always toast any nuts you are using in any recipe. Toasting them brings out the full flavor and will make a huge difference in the end result. In this recipe, I toast both the sesame seeds and slivered almonds.
Just toast them in a dry skillet for a few minutes. Once you can smell them, it’s time to turn off the heat. Keep an eye on them, because you do not want to overcook them or all you’ll be able to taste in the salad is burnt almonds.
The only cooking this recipe requires is the cooked chicken. You can boil the chicken, grill it, or even buy a rotisserie chicken and shred that up. I grill chicken on my George Foreman Grill all the time. When I say all the time, I mean ALL THE TIME! During the warmer months, my hubby will grill meat on the outdoor grill, but during the rest of the year, I use my George Foreman Grill and it always cooks meat to perfection. I never have to worry about over-cooking or under-cooking the meat and it’s easy to clean.
The other ingredients are just the fresh lettuce and veggies that require chopping, the ingredients for the salad dressing that require mixing and some Chow Mein Noodles. That is it! Super easy, super fresh and absolutely delicious!
It’s a beautiful salad, isn’t it? This is one of those great plan ahead meals. Chop up all of the veggies ahead of time, grill the chicken and mix the dressing and put everything in the fridge and then mix it all together when it’s time to eat. Make this ahead of time if you have sports events with the kids and you don’t want to have to fuss over dinner when you get home. This is also an awesome pot luck dish. It’s a crowd pleaser and holds up well if it sits out for a little while.
The full recipe is in the easy to print card below. I hope you’ll give the recipe a try and come on back and leave a comment and let me know how you liked it. Be sure to snap a photo and tag #ketchumkitchen on Social Media.
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