Chinese California Fusion Chicken Salad Bowl

Prep Time: 15 min
Cook Time:
Serves: 4

Fresh crisp iceberg lettuce, mixed greens and vegetables are paired with the crunchy textures of dry chow mein noodles, almonds and sesame seeds. The addition of chicken makes this salad a flavourful protein packed meal that can be enjoyed at lunch or dinner.


2 cups (500 mL) chicken breast(s), cooked, cubed
4 cups (1 L) iceberg lettuce, torn in pieces
4 cups (1 L) field or mixed salad greens
1 cup (250 mL) green onion(s), sliced
2 cups (500 mL) English cucumber, quartered and sliced
1 cup (250 mL) carrot(s), grated
1 tbsp (15 mL) light tamari sauce
1/2 tsp (2.5 mL) hot red chili pepper flakes, (optional)
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) lemon juice
3 tbsp (45 mL) rice vinegar
1 tbsp (15 mL) sesame oil, smoked
1 tbsp (15 mL) grapeseed oil
1 tsp (5 mL) grapeseed oil
1 tbsp (15 mL) sesame seeds
1/2 cup (125 mL) chow mein noodles, dry
3 tbsp (45 mL) almonds, sliced
1/4 cup (60 mL) cilantro sprigs, (optional garnish)


1 Tear iceberg lettuce into bite size pieces and add to a large salad bowl with the field salad greens. Toss in the green onions, cucumbers and carrot. Add the cooked chicken to the bowl and toss.
2 Measure light tamari, red chile pepper flakes, brown sugar, fresh lemon juice, rice vinegar, sesame oil, grapeseed oil and sesame seeds in a jar and shake well
3 Pour dressing over salad and toss. Top with the dry chow mein noodles and sliced almonds. Garnish with the sprigs of fresh cilantro (optional garnish).