Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Chinatown Chicken Salad

Prep Time

30 minutes

Cooking Time



6-8 servings


2 cleaned heads of Romaine lettuce, shopped

4 boneless chicken breasts OR 1 whole warm deli-roasted chicken, cooked and cut into bite size pieces

1 cup coarsely chopped walnuts (or your favorite nuts or seeds)

4 TBS sesame seeds

1 bunch cilantro or parsley, chopped

1 red onion, thinly sliced

1 bunch kale, thinly sliced and chopped

1 cucumber, peeled and chopped

1 red pepper, thinly sliced

1 avocado, cubed- to be added after tossed other ingredients with the dressing

Ginger Mustard Dressing

4 tsp dry mustard

1 tsp powdered ginger or 2 inch piece fresh ginger root, grated

3 TBS soy sauce or gluten-free tamari

4 TBS sesame oil

1/2 cup olive oil

1/2 cup white balsamic vinegar

1/8 cup water


Combine all of the above salad ingredients. 

Toss with Ginger Mustard Dressing.

Add chopped avocado and gently toss again.

Ginger Mustard Dressing

Mix all ingredients well.  (If you add them in the order stated above, there is no need to gradually whisk in the oil.  Just whisk briefly after each addition.  The resulting dressing will have a creamy consistency that doesn't separate easily.)


This recipe was adapted from Cafe for All Seasons, Chinatown, San Francisco, CA by The Suppers Programs