Copycat Cheesecake Factory Chinese Chicken Salad
If you've ever been to the Cheesecake Factory, you know they have an amazing Chinese Chicken Salad that's so delicious and satisfying. What if I told you that you could recreate this side dish from your favorite restaurant chain in your own kitchen? Today, I'm sharing a copycat version of the Chinese Chicken Salad Cheesecake Factory recipe with ingredients you can find at your local grocery store. You'll crave it for lunch every day!
Is Cheesecake Factory's Chinese Chicken Salad your thing? Then you'll love more restaurant copycat recipes like my Skinnylicious® Chopped Salad or my Copycat Cheesecake Factory Stuffed Mushrooms.
Copycat Cheesecake Factory Chinese Chicken Salad
Why I Like My Version Better
I get to control the ingredients! I go for organic, high-quality, fresh ingredients. I love organic, pasture-raised chicken. It tastes better and it doesn’t have the hormones in it.
I like the coconut strips because they are gluten-free, not deep-fried in a high-inflammatory oil. I use avocado oil because it has a high smoke point.
The crispy rice noodles are not deep fried in a highly inflammatory vegetable oil, just air fried with avocado oil.
The dressing is made with real, high-quality ingredients. Olive oil is the base, which is an amazing healthy fat!
Cheesecake Factory Chinese Chicken Salad Ingredients
Salad Ingredients
1 head of romaine lettuce, cored and chopped
1 cup shredded carrots
1 cup green onions
1 cup chopped cilantro
1 tablespoon sesame seeds
1 rotisserie chicken, deboned & chopped (about 4 cups)
5 coconut wraps
2 rolls of rice noodles
Avocado oil spray
Sesame soy dressing
1/4 cup olive oil
1/4 cup rice vinegar
1 tablespoon honey
2 tablespoons soy sauce
3/4 teaspoon salt, or less, depending on soy sauce sodium level
3/4 teaspoon garlic
3/4 teaspoon ginger powder
How to Make Cheesecake Factory Chinese Chicken Salad
For the crispy rice noodles:
Start by preparing the crispy rice noodles and crispy coconut strips. Bring a medium-sized pot of water to a boil and add the dry rice noodles. Stir until they come apart, and let them boil for 5 minutes.
Drain the noodles and lay them on paper towels or kitchen towels to absorb any remaining liquid.
Place the rice noodles on an air fryer tray and spray them with a little bit of avocado oil. Air fry at 400F for 20 minutes, flipping them halfway through.
Storage
In the fridge, you can store dressing in an airtight jar for up to 5 days.
Store crispy rice noodles in an airtight container in the fridge for up to 3 days.
Crispy coconut strips can store in an airtight container in the fridge for up to 3 days.
Salad is best enjoyed with the dressing immediately. If you plan on prepping this for later, wait to mix all of the ingredients right before enjoying it for a delicious dinner!
FAQ
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The ingredients are romaine lettuce, shredded carrots, green onion, cilantro, sesame seeds, rotisserie chicken, coconut wraps, and rice noodles. The sauce includes avocado oil, olive oil, rice vinegar, honey, soy sauce, salt, garlic, and ginger powder.
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This copycat version is not gluten-free, but you can certainly make some changes to it to make it gluten-free! You can use gluten-free coconut wraps and gluten-free rice noodles. Additionally, ensure that the soy sauce you use is specifically labeled as gluten-free, as some soy sauces may contain wheat.
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It does not contain dairy products. It is made with a combination of romaine lettuce, shredded carrots, green onions, cilantro, sesame seeds, and rotisserie chicken. The dressing for the salad includes olive oil, rice vinegar, honey, soy sauce, salt, garlic, and ginger powder.
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There are no nuts in the copycat Chinese Chicken Salad recipe.
Copycat Cheesecake Factory SkinnyLicious® Asian Chicken Salad
Ingredients
- 1 head of romaine lettuce
- 1 cup shredded carrots
- 1 cup green onion
- 1 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1 rotisserie chicken, deboned & chopped (about 4 cups)
- 5 coconut wraps
- 2 rolls of rice noodles
- Avocado oil spray
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 3/4 teaspoon salt, or less depending on soy sauce sodium level
- 3/4 teaspoon garlic
- 3/4 teaspoon ginger powder
Instructions
- Begin by bringing a medium size pot of water to a boil.
- Once boiling, add your dry rice noodles and stir until they come apart. Let it boil for 5 minutes, then drain.
- Lay it on a paper towel or kitchen towel to absorb the remainder of the liquid.
- Place them on an air fryer tray and spray with a little bit of avocado oil.
- Air fry at 400F for 20 minutes, flipping them half way.
- Slice the coconut wraps into 1/4 inch slices, about 3-4 inches long. Place them in an even layer on an air fryer baking tray. Spray with a small amount of avocado oil. Air fry at 400F for 3-4 minutes. Careful not to burn them.
- Wash and chop the romaine lettuce, green onion and cilantro. Add it to a large bowl along with the carrots.
- Debone and chop the rotisserie chicken. Add it to the salad.
- Sprinkle with 1/2 the sesame seeds & mix to combine.
- For the dressing, into a jar combine the olive oil, rice vinegar, honey, soy sauce, salt, garlic and ginger powder. Shake well. Taste to adjust your seasoning to your preference.
- Add the crispy rice noodles and crispy coconut strips to the top of the salad.
- Add the dressing to coat.
- Mix well & serve immediately with a garnish of cilantro and more sesame seeds on top.
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