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Copycat Cheesecake Factory Chinese Chicken Salad

Copycat Cheesecake Factory Chinese Chicken Salad
Copycat Cheesecake Factory Chinese Chicken Salad

Once you try this copycat recipe, you will want it again and again. In fact, nobody can resist the taste of this Copycat Cheesecake Factory Chinese Chicken Salad. This Chinese chicken salad recipe will take you back to that delicious meal you had at Cheesecake Factory. In fact, this chicken salad recipe is so easy that you can get the kids to help you in the kitchen. They won't believe that chicken salad recipes are so fun to make and so delicious to eat. Invite the whole family over for a meal you won't soon forget.

NotesBean sprouts should be used when they are very fresh and crisp. It is traditional to remove both the tops and the bottom, thread-y, roots. However, tops may be used if you wish or saved and used later in a stir fry dish or a soup.



  • 8 ounces chicken breast
  • 4 egg roll wrappers or 8 wonton skins
  • 4 ounces package bean thread noodles
  • 1 cup shredded red cabbage
  • 2 cups shredded romaine lettuce
  • 2 cups shredded iceberg lettuce
  • 1 cup fresh bean sprouts
  • 1/2 cup snow peas
  • 2 green onions
  • 1/2 cup drained canned mandarin oranges (one 8 ounce can)
  • 7 ounces jar plum sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 3/4 cup toasted sliced almonds
  • 1 teaspoon toasted white sesame seeds
  • 1 teaspoon toasted black sesame seeds


  1. Place chicken breast into a small saucepan and cover with water. Bring to a boil, lower heat to a very low simmer and cook until chicken is done in the center, about 20 minutes.

  2. While the chicken cooks, in a heavy, deep and wide skillet or wok, heat enough oil to fill it to a depth of 3 inches. Over medium-high heat, raise oil to a temperature of 375 degrees F on a deep fry thermometer.

  3. Cut egg roll wrappers into 2 inch x ½ inch strips. When oil is hot, carefully drop egg roll wrapper strips into the oil and cook about 1 minute or until golden brown. Drain on a bake sheet lined with paper towels. Carefully drop bean thread noodles into the hot oil until they puff up, about 2 minutes. Drain on paper towels.

  4. When chicken is cooked, cut into thin slices and then into 2-inch strips.

  5. In a very large bowl, place cabbage and lettuces. Top with chicken strips.

  6. Trim and remove top and tails from bean sprouts (see note) and add to the bowl. Remove ends from snow peas, lay them overlapping on work surface and cut into thin strips; reserve a few for garnish and add the rest to the bowl. Trim root ends and the tops of the green onions, leaving some of the tender green portion.  Cut into thin julienne strips 2” long.  Reserve a few for garnish and add the rest to the bowl.  

  7. Add the mandarin oranges to the bowl then pour on the plum sauce, vinegar and sesame oil. Add ½ of the almonds and toss well.

  8. Garnish the salad with the reserved snow peas, green onions and almonds. Top with sesame seeds, the fried egg roll wrapper strips and the bean thread noodles.

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I liked the crunchy chips and the small pieces of chicken. Very tasty,

I liked this a lot, but agree with eatbakebread that the dressing could have used some more citrus or soy. Loved the variety of vegetables being used.

This wasn't bad, but it definitely could've used some extra oomph. Possibly the dressing needed more citrus or soy. As it was, I thought it was a bit bland.

Delicious! I really enjoyed the wonton wrapper ingredient; it added a nice crunch to the mix.


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