Creamy Oriental Chicken Salad Dressing

Creamy Oriental Chicken Salad Dressing Recipe

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Cindy Fujioka


This recipe is delicious and our absolute favorite dressing! My girlfriend shared this not-so-typical Chinese Chicken Salad dressing years ago. It has a creamier texture compared to the oil and vinegar style. For my family, salads are NOT their first choice. But with this dressing, they will eat their salads down to the last leaf and ask for more! Note: I usually make a double recipe because the dressing goes really fast!


★★★★★ 1 vote

15 Min
5 Min


  • 1/2 c
    vegetable or canola oil
  • 1/2 c
  • 1/4 c
    vinegar (i use japanese rice vinegar because it has a milder flavor)
  • 1/2 tsp
    dry mustard (like coleman's mustard)
  • 2 Tbsp
  • 1/4 c
    chopped onion (this is about 1/2 of a medium round onion. you can also substitue onion powder. look for the equivalent measure on the bottle.)
  • 1 clove
  • 1/4 c
    sesame seeds, toasted
  • 1/8 c
    lemon juice
  • 1 tsp

How to Make Creamy Oriental Chicken Salad Dressing


  1. Combine ingredients in blender. Mix well (don’t over blend – it will get really thick because of the sesame seeds). Pour over salad (but, I usually keep it to the side so that everyone can put as much or as little on their salad as they want.)

    Refrigerate unused dressing.
  2. Salad Suggestions:
    • Lettuce - I like to use romaine but you can use anything you want. To make it more ‘oriental’ you may want to add a bag of pre-packaged cabbage mix or bean sprouts.
    • Carrots – julienne - I use prepackaged sliced carrots to save time. Cut the carrots into julienne slices and soak it in iced water to help perk them up and add a bit more crunch to them. If you don’t like carrots, consider red, orange and/or yellow bell peppers.
    • Cooked chicken/fish/turkey - I use a fork to flake store-bought (like Costco/Sam’s Club/Safeway Rotisserie or Hawaiian Huli Huli Chicken. I also use leftover turkey after Thanksgiving. Or if you don’t like poultry, we also love pan fried salt and peppered fish filets – cooled and cubed.
    • Char Siu (Chinese sweet pork) – sliced in strips (optional)
    • Crunchy Won ton chip strips
    • Cashews or Peanuts - Place the quantity that you want to use in a Ziplock bag, seal it and gently use a meat tenderizing hammer (or a regular hammer) to break it into smaller pieces. This saves time chopping.
    • Chinese parsley, Green onion – chopped - I usually put this to the side and let everyone add their own if they want it.

    You may also want to consider adding something sweet like:
    • Fresh fruit - Very thin slices of apple/pear, cubes of papaya/mango
    • Dried fruit - Raisins (1 tiny box per serving), cranberries and/or blueberries

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