Rub the skin with 1 tablespoon … Drizzle salad with dressing and toss to coat; garnish with scallions, cilantro and sesame seeds. This Chinese Chicken Salad serves up an enormous helping of veggies and protein, all smothered in an umami-packed sesame ginger dressing. Salad: Add the romaine mix, cooked pasta, chicken, mandarin oranges, sliced almonds, chopped cilantro, and scallions to a large bowl.Dress the salad with the desired amount of dressing. Remove chicken from marinade and discard marinade. Store the rest in the refrigerator, up to 1 month, for another use. Place the chicken breasts on a foil lined sheet pan. Dressing: Combine all the ingredients for the dressing in a mason jar, cover and give it a good shake until the ingredients combine. Chinese Chicken Salad Grill chicken, turning once, until cooked through, about 3 to 4 minutes per side. Instructions. In a serving bowl, combine both types cabbage, carrots, red pepper and edamame; top with chicken. To make the Ginger-Sesame Dressing, in a small bowl, whisk together the canola oil, sesame oil, vinegar, sugar, soy sauce, ginger, mustard and pepper until thoroughly blended. Pasta: Boil the pasta according to package directions. You'll only need 1 cup of dressing for the salad. With cabbage, carrots, green onions, and toasted almonds, you'll get a big variety of crunchy goodies in this salad… Adjust oven rack to center position and preheat the oven to 350°F.