This Chinese chicken salad is built on contrast: crisp napa and purple cabbage, tender chicken, and a punchy blended dressing that balances tang, nuttiness, and savory depth. Ginger, garlic, soy sauce ...

If you dislike Chinese chicken salad because you're not a fan of fried noodles and overly-sweet dressing, culinary creator Peter Som has a savory, more sophisticated solution — and it comes from a ...

In a large bowl, stir together oil, soy sauce, brown sugar, and garlic. Add chicken and toss to coat. Cover and place in refrigerator for about 1 hour. Preheat grill to high. Lightly oil the grates.

Let’s get this out of the way first: Chinese chicken salad is not a Chinese dish. A product of mid-century California cuisine, the crunchy, fruit- and nut-flecked salad draws inspiration from the few ...

No doubt you’ve had some version of this dish at a Chinese or Thai restaurant. The origin of peanut noodles isn’t entirely clear, but the Chinese version hails from the Shaxian District, in the ...

Make a double batch of this simple noodle salad for a crowd-pleasing meal. This ramen noodle salad turns instant noodles into a chilled, slurpable base for a crisp mix of vegetables. A bold sesame ...