Mary’s Tavern Recipes ~ Chinese Chicken Salad

Spring in St. Jame's Park, England.  Photo by John Morgan

Spring in St. Jame’s Park, England.
Photo by John Morgan

Welcome to Mary’s Tavern! Isn’t this the month of April? Spring? Yeah, right…

Something went totally wrong with the Weather Gods and Goddesses. 😉 I live in sunny California and we jumped from winter to summer in a matter of a week! I’m talking 90 degrees!

Instead of soups, I’m thinking salads that I enjoy in summer. Now if I was in England like the picture above, I would enjoy a warm bowl of soup. I can only reminisce until the temps return back to normal. Ha!

Hope you’re having a lovely spring, summer, autumn, or winter where you live. Here’s one of my favorites during the summer months. Sláinte 


3-4 boneless chicken breasts, chopped in small bite-sized chunks (we usually do three, but then there are leftovers for the next day)

1 garlic clove, crushed

4-6 green onions, chopped (your preference)

1 can sliced water chestnuts, chopped

Asian Sesame salad dressing of your choice

1 bag of the tri-color Coleslaw (red & green cabbage w/carrots)

1/4 cup unsalted peanuts, crushed

Add 1 tablespoon olive oil to a skillet; add 3 chopped green onions and garlic. Sauté for about five minutes. Add your chicken and cook for about twenty minutes. Then add about 2 tablespoons (your choice) of Asian Sesame dressing. Cook for another ten minutes, or until browned. Let cool for about 5-10 minutes.

Toss coleslaw into a large bowl; add water chestnuts, the remaining green onions, and peanuts. Spoon in chicken mixture and dress with more salad dressing. Toss completely and serve.

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  1. Dianne

    This sounds perfect for the changeable weather here in New Mexico. Can’t wait to try it.

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