Best 2 Chinese Chicken Rice Salad Recipes

Calling all rice and chicken lovers! This Chinese Chicken Rice Salad is a flavor-packed dish that combines the best of both worlds. With its tender chicken, fluffy rice, and an array of vegetables tossed in a tangy dressing, this salad is a delightful meal that's perfect for lunch, dinner, or even as a side dish.

The recipe features three variations: a classic Chinese Chicken Rice Salad, a lighter Vietnamese-inspired version, and a protein-packed Thai Chicken Rice Salad. Each variation offers a unique twist on the classic dish, catering to different taste preferences and dietary needs. The classic recipe boasts a savory dressing made with soy sauce, sesame oil, and rice vinegar, while the Vietnamese version incorporates refreshing herbs like mint and cilantro, and the Thai version adds a spicy kick with a peanut-based dressing and chopped peanuts.

No matter which variation you choose, you'll be treated to a satisfying and well-balanced meal. The combination of protein-rich chicken, fluffy rice, crunchy vegetables, and flavorful dressing creates a delightful symphony of flavors and textures in every bite. So, gather your ingredients, put on your apron, and let's dive into the recipes to create this delectable Chinese Chicken Rice Salad!

Here are our top 2 tried and tested recipes!

CHINESE CHICKEN RICE SALAD

Chinese Chicken Rice Salad image

This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time.

Provided by sal

Categories Salad Grains Rice Salad Recipes

Time 9h

Yield 6

Number Of Ingredients 14

Ingredients

1 cup brown rice
2 ½ cups water
2 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1 teaspoon teriyaki sauce
salt and black pepper to taste
2 cups chopped, cooked chicken breast meat
1 cup sliced celery
1 cup sliced water chestnuts
1 cup sliced fresh mushrooms
½ cup diced green onion
½ cup diced red bell pepper

Steps:

Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.
To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.
In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 25.5 g, Cholesterol 35.9 mg, Fat 6.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 1.2 g, Sodium 605.7 mg, Sugar 2.3 g

CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE

Chinese Chicken Salad W/Rice Noodles - Non Top Ramen Recipe image

Great NON TOP RAMEN NOODLE Chinese chicken salad. Not your typical Chinese chicken salad because this recipe includes quick and easy home fried rice noodles and a salad dressing made from scratch.

Provided by STK FD WIFE

Categories Chicken Thigh & Leg

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken, cooked
1 head cabbage, sliced
1 bunch green onion, sliced
3/4 cup almonds (slivered or sliced)
2 tablespoons sesame seeds
2 ounces rice sticks (Asian section in grocery store)
4 tablespoons sugar
2 teaspoons salt
6 tablespoons vinegar
1 teaspoon black pepper
1/2 cup peanut oil
2 tablespoons sesame oil
4 tablespoons peanut oil, for frying rice noodles and roasting almonds
1/2 head lettuce, can be added to cabbage for added flavor

Steps:

Heat to desolve in a small sauce pan sugar, salt and vinegar.
Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
Add to bowl bite size chicken chunks and sliced onions.
Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
Toss salad with dressing.
Top salad with fried noodles and sesame seeds.
Serve salad immediately.

Tips:

Use day-old rice: This will help the rice to be less sticky and easier to handle.
Rinse the rice thoroughly: This will remove the starch from the rice and help it to cook more evenly.
Use a good quality chicken broth: This will add a lot of flavor to the salad.
Cook the chicken until it is cooked through: This will help to prevent the chicken from becoming dry.
Shred the chicken into small pieces: This will make it easier to eat.
Use a variety of vegetables: This will add color, flavor, and nutrients to the salad.
Use a light dressing: This will help to keep the salad from becoming too heavy.
Serve the salad immediately: This will help to prevent the rice from becoming soggy.

Conclusion:

Chinese chicken rice salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken and rice. With its fresh vegetables, flavorful dressing, and tender chicken, this salad is sure to please everyone at your table. So next time you are looking for a healthy and flavorful meal, give Chinese chicken rice salad a try!