real life test kitchen: chinese chicken salad

This is a revisit to an old favorite. I made this again the other night, and took a new photo. It’s still delicious. Summer wouldn’t be summer without making this salad!

Hoorah! I have found another amazing no-fuss chicken salad that we can happily eat for days (see this post for another recipe). It’s The Barefoot Contessa’s Chinese Chicken Salad, from her book Parties. I’ve made a few of her recipes before and they never fail to wow me. This one will please a crowd or give you to take-to-work leftovers during the week. Though she suggests roasting your own chicken breasts (eight of them, bone in) it was too hot and muggy for oven-action last weekend. Instead, I bought a ready-cooked roasted chicken from the grocery store and halfed her recipes (instead of serving 12, ours served 6). We also added a little pasta and fresh off-the-cob corn in the end (yum!) — two welcome additions. The dressing was easy enough, made from things I had in my pantry like apple cider vinegar, sesame oil, peanut butter and fresh ginger. Fresh asparagus and red bell peppers gave it a little crunch. Tastes great either at room temperature or cold. Click here to see the whole recipe.

From our partners

I’m too lazy to make this…so I overpay at Dishes in Grand Central. LOL


The photo shows bowtie pasta, but the recipe doesn’t call for it… did you use it? Looks great with the pasta!

Angela M.

Yes! we added some bowtie pasta because it seemed like there was plenty of sauce and it helped stretch it out a bit. We just threw in what was handy, but it was a nice addition!