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TODAY Cafe's Chinatown Chicken Salad

Universal Orlando Resort


  • cups arugula
  • 1 cup radicchio, chopped
  • 1 cup cabbage
  • 1/4 cup bean sprouts
  • 2 tablespoons daikon sprouts
  • 2 tablespoons cashew nuts, whole or halved
  • 1 leftover grilled chicken breast, diced into bitesized cubes
Roasted shiitake mushrooms
  • 1/4 pound shiitake mushrooms
  • Kosher salt, to taste
  • Black pepper, to taste
Peanut-lime vinaigrette

Chef notes

This Chinese-inspired chicken salad uses cashews and cabbage for a delightful crunch that's balanced by grilled chicken and roasted shiitake mushrooms. When tossed in a zesty peanut-lime vinaigrette, the ingredients blend together for a lively lunch.


Roast the mushrooms:1. Preheat the oven to 400 degrees. 


Roughly chop the shiitake mushrooms and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss to coat.


Put the tray in the oven and roast for 20 -30 minutes. Let the mushrooms cool completely before adding them to the salad. Make the dressing:  While the mushrooms are roasting, mix all of the salad dressing ingredients together. Store in the fridge until you’re ready to serve. 

Assemble the Salad:1. Place all salad greens in a mixing bowl.2. Add the bean sprouts, chopped chicken and drizzle with a few tablespoons of the vinaigrette. Toss until everything is mixed well.3. Plate the salad and garnish the greens with daikon sprouts and cashews.