Photo of Shredded Chinese chicken salad by WW

Shredded Chinese chicken salad

SmartPoints® value per serving
Total Time
25 min
25 min
0 min
This Chinese-inspired veggie-filled salad is ready in only 25 minutes and heavy on the crunch! Lettuce, carrots, snow peas, and water chestnuts are just a few of the fresh ingredients, all dressed with a quick and easy soy sauce, ginger and honey dressing. Serve this for a fabulous lunch or hearty dinner salad. Want to take it to work? Pack your dressing on the bottom of the container and shake your salad when you are ready to eat. This salad is also wonderful with roasted or grilled slices of pork tenderloin or flank steak.


Uncooked boneless skinless chicken breast(s)

1 pound(s)

Garlic clove(s)

1 medium clove(s), minced

Uncooked shallot(s)

1 medium, chopped

Ginger root

1 Tbsp, chopped

Dijon mustard

1½ tsp


1 tsp


2 Tbsp, rice

Low sodium soy sauce

1½ tsp, or light soy sauce

Sesame oil

½ tsp

Canola oil

¼ cup(s)

Iceberg lettuce

4 cup(s), or Napa Cabbage, shredded

Uncooked scallion(s)

3 medium, thinly sliced


1 medium, cut in half lengthwise and thinly sliced

Uncooked bean sprouts

1 cup(s)

Snow peas

1 cup(s), blanched in boiling water for 30 seconds, refreshed in cold water, and drained

Uncooked carrot(s)

4 medium, thinly sliced

Canned water chestnut(s)

6 oz, sliced and drained


  1. Coat a large nonstick pan with cooking spray. Over medium-high heat, cook chicken, 4 to 5 minutes per side. Let cool slightly. Shred into small pieces and refrigerate until chilled.
  2. To make vinaigrette, combine garlic through to soy sauce in a blender. Slowly add sesame and canola oils in a steady stream.
  3. Combine vegetables and chicken with vinaigrette and serve immediately.