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Community Recipe
from [curphi]
Shanghai Chicken Salad - Skinny

Shanghai Chicken Salad - Skinny

If you’re a Chinese chicken salad lover, you’ll surely become a fan of this unconventional one. Crunchy vegetables, tender chicken all tossed in a tangy homemade Shanghai vinaigrette.

  • Yield: 4 servings ( Serving Size: 287 calories, 9 grams of fat including the dressing )


  • 3 cup(s) chicken breasts boneless, skinless
  • 8 cup(s) Napa cabbage sliced into strips
  • 1 cup(s) red bell pepper thinly sliced
  • 1 cup(s) carrots shredded
  • 1 cup(s) green onion thinly sliced
  • 1/2 cup(s) chow mein noodles
  • 1/2 cup(s) Ranch Dressing I use Bolthouse yogurt
  • 1/3 cup(s) hoisin sauce
  • 1/4 cup(s) rice vinegar seasoned
  • 2 tablespoon(s) sesame oil toasted
  • 2 tablespoon(s) sugar
  • 1 tablespoon(s) crushed ginger in a jar
  • 1/2 teaspoon(s) dry mustard
  • 1 tablespoon(s) soy sauce reduced-sodium


1. Prepare the Shanghai Vinaigrette below and refrigerate.

2. Cut the cooked chicken breasts into bite-size pieces. Transfer chicken to an extra large bowl. Add the cabbage, red pepper, carrots, and scallions. Refrigerate.

3. When ready to serve, toss with enough dressing to coat, about ½ cup. You’ll have leftover dressing. Divide salad among 4 plates. Sprinkle the top of each salad with 2 tablespoons rice noodles.

1. In a medium bowl add all the ingredients and whisk together.

2. Pour into an airtight container and store in the fridge.

3. Shanghai Vinaigrette will keep for up to 1 week in the fridge.

Makes 1¼ cups

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Shanghai Chicken Salad - Skinny recipe