Chinese Chicken Salad

Chinese chicken salad is a California-style dish that blends Chinese and American flavors in the best way. It may have peaked on restaurant menus in the ’90s, but to me, it’s just as crave-worthy today. Honestly, I could eat a salad like this every night of the summer—if I didn’t have other people to feed.

With crisp Napa cabbage, crunchy carrots and bell peppers, tender chicken, and a sesame-ginger dressing, it’s light, refreshing, and always hits the spot. I swap the usual fried wonton strips for toasted nuts to keep it a bit healthier, but if you love the crispy crunch of wontons, go ahead and add them in. And it’s super easy to throw together, especially if you’ve got leftover or rotisserie chicken on hand.

• ⅓ cup unseasoned rice vinegar
• ¼ cup soy sauce
• 3½ tablespoons honey
• ¼ cup sesame oil
• ⅓ cup peanut or vegetable oil
• 3 cloves garlic, peeled and roughly chopped
• 1½-inch square piece fresh ginger, peeled and roughly chopped

• 4 cups chopped Napa cabbage
• 4 cups chopped romaine (or substitute more Napa cabbage)
• 1 red bell pepper, thinly sliced
• 2 scallions, white and green parts, thinly sliced
• ½ cup grated carrots, from 2 carrots
• ¼ cup chopped fresh cilantro
• ⅓ cup salted cashews or peanuts
• 2 cups cooked, shredded chicken