Christopher's Chinese chicken salad from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 121) by Joanne Chang and Karen Akunowicz

  • scallions
  • soy sauce
  • celery
  • chicken breasts
  • cilantro
  • fresh ginger
  • oranges
  • rice vinegar
  • romaine lettuce
  • Sriracha sauce
  • dry-roasted cashew nuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • damjih on October 05, 2020

    This worked out pretty well for me. Have made it a few times. Great for lunch ~

  • jenburkholder on August 14, 2020

    Meh - felt like something was missing. Far from the best Chinese chicken salad out there. The dressing was a bit too sweet, as well. Fine, but won't repeat.

  • Rachaelsb on May 14, 2020

    So delicious. We all really enjoyed this tonite. Dressing was perfect - exactly what you would expect for this salad.

  • anya_sf on February 02, 2018

    I added extra vegetables, as always - used 2 hearts of romaine, 1 Persian cucumber, 1/2 lb blanched asparagus, 1 stalk celery, 1/2 diced avocado (omitted the scallions, as I don't love them). I used about 1/2 cup cashews - seemed like plenty. There was enough dressing for the whole salad, even with the extra veggies, plus a bit left over. The combination of flavors was very nice. I was worried that the dressing would be too sweet, but the sugar perfectly offset the spice from the sriracha. My husband thought it was the best Chinese chicken salad ever.

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