Chinese Chicken Salad with Golden Potatoes and Shiitake Mushrooms


Chinese Chicken Salad with Golden Potatoes and Shiitake Mushrooms

Course Salad
Cuisine Chinese
Servings 4
Calories 719kcal
Author Mushroom Council


  • 1 package steamable golden potatoes cooked according to package directions
  • 6 to 8 shiitake mushrooms stems removed and thinly sliced into strips
  • 4 tablespoons canola oil divided
  • Pinch of salt and pepper
  • 2 large chicken breasts or 4 small chicken breasts
  • 4 cups Napa cabbage shredded
  • 2 cups baby arugula
  • 1/2 cup green onions minced
  • 4 tablespoons sesame seeds
  • Store-bought Asian-style dressing
  • Cilantro and sesame seeds for garnish


  • Cut cooled potatoes into quarters and set aside.
  • In a non-stick skillet over medium heat, add 2 tablespoons oil and sliced shiitakes. Season with pinch of salt and pepper and cook, stirring often, until mushrooms are golden brown, about 5 minutes. Remove skillet from heat and allow mushrooms to cool completely.
  • In a large non-stick skillet over medium-high heat, add remaining oil and heat until rippling. Add chicken breasts and cook for 5 minutes, turn over and cook another 5 minutes, or until internal temperature reaches 165 F as measured with a food thermometer. Remove chicken from skillet, allow to cool slightly, cut into strips.
  • In a large mixing bowl, toss all ingredients together except dressing. Dress to taste. Divide portions evenly onto four plates and garnish with cilantro and sesame seeds.


Nutrition information: 719 calories; 38.4g fat; 749mg sodium; 43.5g carbohydrates; 49.7g protein.