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Copycat Houlihan's Asian Chicken Salad Recipe

You'll love this modified copy cat version of my favorite Asian Chop Chop Chicken Salad Recipe from Houlihan's Restaurant. This recipe is mostly for the chicken, but I also provide suggestions for what to put on your salad.
Course Main
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6 servings
Author Dine & Dish


  • For the chicken:
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 3 Tablespoons sesame oil
  • 1 teaspoons ginger
  • 2 teaspoons minced garlic
  • 3 green onions chopped
  • 1/2 teaspoon chili paste
  • 2 tablespoons corn starch
  • 1 pound chicken breast tenderloins cut into bite sized pieces
  • For the Salad:
  • Napa Cabbage
  • Romaine Lettuce
  • Shredded Carrots
  • Bush's Great Northern Beans rinsed, drained and cooked
  • Fried won ton strips


  1. In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch.
  2. Heat a skillet over medium heat and add sauce. Whisk together until it comes to a low boil. Add chicken.
  3. Cook for approximately 8 minutes, or until sauce has thickened as a glaze for the chicken and chicken pieces are cooked all the way through. Remove from heat.
  4. To assemble the salad, layer Napa cabbage, romaine lettuce and shredded carrots in the bottom of a bowl. Add a generous spoonful of beans and chicken, drizzling the sauce over the beans. Top with fried won ton strips and serve.