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Chinese Chicken Salad (GF)

6 Servings


1 large chicken breast, skinless and boneless

1 head lettuce

1 small romaine or savoy

3-4 green onions, sliced

OPT.: Chinese parsley

Small amount of Maifun rice noodles

1/3–1/2 cup cooking oil



2 rounded Tbsp. sugar

3 Tbsp. rice or apple cider vinegar

3 Tbsp. sesame oil

1 tsp. salt

1/8 tsp. white pepper

3-4 Tbsp. toasted sesame seeds

Garnish for serving—3-4 Tbsp. almond slivers


Boil chicken breast then cool. To fry the Maifun rice noodles: Heat the oil and add rice noodles a small amount at a time. They will puff-up immediately. Remove with a tongs to a paper towel and let cool.


While the chicken and rice noodles are cooling, finely chop lettuce and romaine, mix in a large bowl. Add green onions and parsley, if using. Shred the chicken breast and add it and the noodles to the lettuces. Toss to combine. Garnish with almond slices for serving. 


For the dressing: Combine all ingredients and whisk well to combine. If serving immediately, you can add the dressing and then garnish with the almond slices. Or serve the dressing and almond slices on the side. A little goes a long way with this delicious dressing.








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