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Chinese Chicken Salad

Jan 12, 2022

Not all things need to be fried to be good. It doesn't hurt, but sometimes a lighter, healthier alternative can help your diet. Chef Pomaikai Gaui from Taro Patch Catering compiled a beautifully arranged Chinese Chicken Salad that is not only filling, but very easy to make. Topped off, a special guest shows how to bake a tasty dessert from the Federated States of Micronesia, Liliko`I (Passion Fruit Chiffon Pie).

Cooking with PEAU (Pasifika Enriching Arts of Utah) is as a collaborative effort with Be Well Utah and University of Utah Health to accomplish two goals:

  1. to teach people how to cook "traditional" Pacific Island dishes.
  2. to provide healthier options for some of the ingredients in recipes frequently used by Pacific Islanders.

Chinese Chicken Salad


1 lb. Chicken

4 Green Onions, chopped

2 Celery Stalks, chopped

Romain Lettuce

Red Cabbage

2 tsp sesame oil

1/3 Cup rice wine vinegar

1 Garlic Clove

Dash of sriracha


Mandarin Oranges, Raspberries or Blueberries

Sweetened Rice Wine Mixture:

2 Tbsp rice wine vinegar

1/3 Cup monk sugar


Cook chicken thoroughly to a temperature of at least 165F.

Cut or shred chicken as preferred, let stand and cool.

Mix 1/3 Cup monk sugar and 2 Tbsp rice wine vinegar in small mixing bowl.

Add sweetened rice wine vinegar to large mixing bowl with sesame oil, rice wine vinegar, garlic and sriracha. Whisk a few times to combine.

Cut celery, green onions, romaine lettuce and add to large serving bowl. Add additional greens and red cabbage to desired amounts.

Add additional items such as raisins, blueberries, raspberries, etc. to desired flavor. You can adapt to your flavor pallet.

Pour over dressing.

*add 3/4 cup almonds and 1 1/2 cup Mandarin oranges, raspberries or blueberries (your choice), just before serving.



1 Tbsp Gelatin

1/4 C Water

1/4 C Sugar

4 Eggs, separated

1/2 C Frozen passion fruit juice, thawed

6 Tbsp Sugar

1 9-inch Baked pie shell (baked)

1 C Heavy cream, whipped to stiff peaks


Soak gelatin in water.

Beat together 1/4 cup sugar and egg yolks till well mixed. Cook in top of double boiler stirring constantly until mixture is thick. Remove from heat.

Add gelatin. Stir until it dissolves. Cool.

Add thawed out passion fruit juice and beat till completely combined.

Chill until slightly thick but do not let it set.

Beat egg whites till soft peaks form. Gradually add 6 tablespoons sugar and continue beating whites till they are stiff.

Fold thick passion fruit-gelatin mixture into egg whites.

Pour into cooled baked pie shell.

Chill till firm.

Top with whipped cream.