Ming’s Chicken Salad

By Stephanie Manley Published March 29, 2009, Last Updated February 15, 2025

Nestled in the heart of Palo Alto, California, Ming’s restaurant was known for their spectacular Thai-inspired chicken salad that perfectly balanced fresh herbs, crunchy textures, and aromatic Asian flavors. While the restaurant may no longer be open, this copycat recipe brings the beloved dish right to your kitchen. The combination of tender marinated chicken, crispy rice sticks, crunchy peanuts, and fresh herbs creates a symphony of flavors that made this salad a Bay Area favorite.

Table of Contents

Why This Recipe Works

This salad succeeds by layering multiple textures and flavors – tender shredded chicken, crispy fried rice sticks, crunchy peanuts, and fresh herbs combine to create a simultaneously light and satisfying dish. The carefully crafted marinade does double duty as both a flavoring agent for the chicken and a dressing component.

Ingredients

For the Chicken and Marinade

Boneless skinless chicken breast – Provides the protein base; becomes tender and flavorful from marination
Dry sherry – Adds depth and helps tenderize the meat
Vegetable oil – Helps carry flavors and keeps chicken moist
Cilantro – Adds fresh, herbal notes to the marinade
Hoisin sauce – Provides sweet and savory depth
Grated ginger – Adds aromatic spiciness and helps tenderize the meat
Sesame oil – Contributes distinctive nutty flavor
Dry mustard – Adds subtle heat and helps emulsify the marinade
Salt to taste – Enhances all flavors and helps meat retain moisture

For the Salad

Chopped peanuts – Provides crunch and protein
Sesame seeds, toasted – Adds nutty flavor and subtle crunch
Rice sticks – Creates crispy texture contrast
Shredded lettuce – Forms the fresh, crisp base
Green onion – Adds sharp, fresh flavor
Cilantro – Provides fresh, herbal notes

Equipment Needed

Large mixing bowls
Baking dish
Deep fryer or large pot for frying rice sticks
Sharp knife
Grater for ginger
Measuring cups and spoons
Two forks for shredding chicken

Instructions

Marinating the Chicken

In a medium bowl, combine:
- Dry sherry
- Vegetable oil
- Chopped cilantro
- Hoisin sauce
- Grated ginger
- Sesame oil
- Dry mustard
- Salt
Reserve 1/4 cup of marinade for later use
Place chicken in a shallow dish and pour remaining marinade over it
Cover and refrigerate for 2 hours or overnight

Cooking the Chicken

Preheat oven to 375°F (190°C)
Remove chicken from marinade and place in baking dish
Bake for 25-30 minutes, until internal temperature reaches 165°F (74°C)
During the last 5 minutes, pour reserved marinade over chicken
Let cool completely before shredding

Preparing the Salad Components

Toast sesame seeds in a dry pan until golden and fragrant
Deep fry rice sticks in batches until puffed (about 5-10 seconds each)
Chop peanuts, if not using pre-chopped
Wash and dry lettuce thoroughly before shredding
Finely chop green onions and cilantro

Final Assembly

Shred cooled chicken as finely as possible
Skim fat from pan drippings and mix with 1 tablespoon dry mustard
Combine chicken with the mustard-dripping mixture
In a large bowl, layer:
- Shredded lettuce
- Shredded chicken mixture
- Fried rice sticks
- Chopped peanuts
- Toasted sesame seeds
- Green onions
- Cilantro

Recipe Tips and Variations

Troubleshooting

If chicken is too dry: Ensure not to overcook; remove from oven as soon as it reaches 165°F
If rice sticks aren’t puffing: Ensure the oil is hot enough (350°F/175°C)
If the salad is too dry, Add a small amount of additional sesame oil and hoisin sauce mixture

Substitutions and Dietary Modifications

Gluten-free: Use gluten-free hoisin sauce
Nut-free: Replace peanuts with sunflower seeds
Vegetarian: Substitute chicken with pressed, marinated tofu
Low-carb: Omit rice sticks and increase nuts/seeds

Storage and Make-Ahead Tips

Marinate chicken up to 24 hours in advance
Store components separately:
- Cooked chicken: up to 3 days refrigerated
- Fried rice sticks: up to 3 days in an airtight container
- Chopped vegetables: up to 1 day refrigerated
Do not dress or combine ingredients until ready to serve

Scaling the Recipe

For a smaller portion, Halve all ingredients
For a party size: Double ingredients but prepare in batches

Serving Suggestions

Serve immediately after assembling to maintain crispness
Offer additional hoisin sauce or sesame oil on the side
Pair with:
- Hot and sour soup
- Chinese tea
- Crispy spring rolls
- Chilled plum wine

Chef’s Notes

The key to this salad is texture contrast – ensure rice sticks are crispy and chicken is finely shredded
Toast sesame seeds until just golden for optimal flavor
For best results, use fresh cilantro and green onions
Adjust salt and sesame oil to taste after final assembly