Asian Chicken Salad

It was Joan’s on Third in Los Angeles that got me hooked on a giant bowl of Asian Chicken Salad. Here is my version.


I like to make about a cup of dressing at a time because I tend to binge eat these!

  • Canola oil – ¾ cup
  • Rice wine vinegar – ¼ cup
  • Soy sauce – a splash
  • Toasted sesame oil – just a few drops
  • Honey  – start with a teaspoon, add more to taste
  • Cooked chicken meat
  • Napa cabbage – shredded (or other lettuce or cabbage)
  • Cilantro leaves chopped
  • Green onions chopped
  • Sesame seeds
  • Slivered almonds (or cashews)
  • Fried wonton strips and/or crunchy rice noodles
  • Mandarin oranges
  • Carrot shreds
  • Chopped celery
  • Edamame
  • Shredded red cabbage


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