Skip to main content
Epicurious
Cookbooks

Chinese Chicken Salad

I remember the first time I had “Chinese” chicken salad. It was at a trendy West Hollywood spot on Sunset Boulevard, and it could have been/should have been a lot better than it was. Fried noodles only do not a Chinese chicken salad make. In this recipe, textured vegetable protein, or TVP, replaces the noodles for crunch and bite. TVP is made from defatted soy flour, a by-product of making soybean oil. It’s high in protein and low in fat. TVP flakes are available in the health-food aisle of most major supermarkets.

Recipe information

  • Yield

    serves 4

Ingredients

1 cup Rockin’ Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce
Juice from 1 lime
1 teaspoon chili garlic sauce
Shredded skinless breast meat from 1 rotisserie or roast chicken
4 cups shredded red cabbage
4 ounces snow peas, strings removed
1/2 cup chopped fresh cilantro
2 tablespoons black sesame seeds
6 tablespoons textured vegetable protein (TVP), such as Bob’s Red Mill (optional)

Preparation

  1. Step 1

    In a large bowl, whisk together the Asian sauce, lime juice, and chili garlic sauce. Add the shredded chicken, red cabbage, snow peas, cilantro, and sesame seeds. Toss the salad to combine. Chill in the refrigerator until serving time, up to 6 hours.

    Step 2

    If desired, sprinkle the salad with textured vegetable protein right before serving.

  2. nutrition information

    Step 3

    Fat: 26.1g (before), 5.5g (after)

    Step 4

    Calories: 801 (before), 221 (after)

    Step 5

    Protein: 25g

    Step 6

    Carbohydrates: 19g

    Step 7

    Cholesterol: 44mg

    Step 8

    Fiber: 5g

    Step 9

    Sodium: 1,424mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
TagsSaladChickenPoultryCabbageLeafy GreensVegetablePeaBean and LegumeMainDinnerLunchGluten FreeDairy FreeEasyQuickNo-CookCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Extra-Creamy Deviled Eggs
A why-didn't-I-think-of-that technique takes this classic from great to greater.