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Chinese chicken salad with sesame dressing

No-cook Chinese chicken salad by Kelly Senyei
Lance Booth/TODAY
4-6 servings

Chef notes

Rotisserie chicken is a life-saver during the hottest weeks of summer: You can shred it and stuff it into tacos, or use it to make flavorful BBQ chicken rolls, or add it to a crunchy, fresh salad like this one from Kelly Senyei of Just a Taste—and you'll have a summery, no-cook main course in minutes. Want more ideas? Check out this complete shopping list and all of the delicious recipes for our No-Cook Week.


  • 4 cups shredded precooked rotisserie chicken (discard the skin)
  • 3 cups shredded Romaine lettuce
  • 2 cups shredded purple cabbage
  • 2 scallions, thinly sliced (white and green parts)
  • 1 medium cucumber, thinly sliced into batons
  • 1/3 cup sliced almonds
  • 3 tablespoons sesame oil
  • 1/4 cup seasoned rice wine vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon fresh black pepper


In a large bowl, combine all of the salad ingredients, tossing until well mixed.

In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

Check out more recipes from Kelly Senyei on her blog, Just a Taste, and follow her onFacebookInstagramPinterest and Twitter.