This Lap Cheong Caesar Salad puts a classic favorite in a new light with crispy Chinese sausage, juicy five spice chicken, and a homemade creamy Caesar dressing. Easy to make and prep ahead, this fresh, flavorful salad is perfect weeknight dinners, quick lunches, or as a crowd-pleasing side!
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My love for lap cheong is probably similar to most people’s love for Spam— nostalgic, salty-sweet, and somehow always better than you remember. My mom cooked a wide range of foods growing up, but lap cheong wasn’t something she used often. It was a treat reserved for visits to my grandma’s house, where it showed up in fried rice, zongzi (rice dumplings), clay pot rice, sticky rice, and steamed over plain rice.
Most of the time, though, I’d just ask her to pan-fry a few pieces for me to snack on. There’s something about the glossy, caramelized edges and the sweet-savory aroma that makes it impossible to resist.
Lap cheong adds a rich, cured pork flavor with a hint of sweetness— kind of like bacon, which makes it incredibly versatile beyond traditional Chinese dishes. And that’s exactly why it works so well in a Caesar salad!
What is Lap Cheong?
Lap cheong (Chinese sausage) is a cured pork sausage commonly used in Cantonese cooking. It’s slightly sweet, savory, and intensely flavorful, with a firm texture that becomes glossy and tender when cooked. Traditionally, it’s used in dishes like fried rice, clay pot rice, turnip cake, and sticky rice.
There are several types of lap cheong, including:
- Pork lap cheong – the most common, sweet and fatty
- Pork & liver – deeper, more mineral flavor
- Chicken lap cheong – lighter and less fatty
It’s typically steamed, stir-fried, or cooked in a pan to render its flavorful fat.
Ingredients and Substitutions
There are a few ingredients that go into this salad but if you cook a lot of Asian or Chinese food you should have most of them in your pantry. You can also find most of them at your local Asian grocery store.
- Lettuce: Romaine is the classic choice for Caesar salad because of its crunch, but any lettuce or leafy green works well. I like mixing in green leaf, arugula, or even a bit of spinach depending on what’s in the fridge.
- Lap Cheong: Depending on the brand, lap cheong will render more or less fat. Sweeter, fattier varieties produce more flavorful oil for the dressing, while leaner ones are meatier and less rich. Traditional pork lap cheong is ideal if you want that glossy finish and depth of flavor.
- Caesar Dressing: You can use any Caesar dressing, but I prefer making my own and using the rendered lap cheong fat instead of olive oil. I rotate between mayo, silken tofu, or Greek yogurt as the base. Mayo makes it richer and great for serving guests, while tofu keeps it lighter and lets the lap cheong flavor stand out. Yogurt works too, but its tang can compete with the sausage.
- Crispy Crunchy Component: A crispy crunchy element is essential for texture. Wonton chips, fried mantou or youtiao croutons, tempura bits, fried rice paper, or even crispy beans and peas all work well here.
- Protein: This salad is perfect for using whatever leftover protein you have. I often use sous vide chicken or steamed chicken, but when I don’t have any on hand, make the five spice chicken below.
How to Make Lap Cheong Caesar Salad
This salad is really easy to make and you can even prep everything ahead of time for quick meals! Here’s an overview of the recipe:
- Make the chicken: Marinate and cook the five spice chicken until golden and cooked through, then rest and slice.
- Cook the lap cheong: Start in a cold pan over medium heat so the fat renders slowly and the pieces become glossy and lightly crisp. Set the sausage aside and reserve the fat for the dressing.
- Make the dressing: Whisk the dressing ingredients together, using the warm lap cheong fat to emulsify.
- Assemble: Toss the lettuce with dressing until lightly coated, then add the chicken and tomatoes. Transfer to serving plates and finish with the warm lap cheong, crispy toppings, and any extras. Serve immediately.
How to Cook Chicken Breast with a Panini Press
My little hack for grilled chicken without a grill is using a panini press! Back in university, I used it for tofu all the time, and I love how fast it cooks while giving you that slightly charred, grilled flavor.
To cook chicken breast, preheat the panini press and lightly brush it with oil. Flatten the chicken breast slightly so it cooks evenly, then cook for 3–5 minutes depending on your press, or until the internal temperature reaches 165°F / 74°C. Remove the chicken and wrap it in foil, letting it rest for 3–5 minutes before slicing— this keeps it juicy and tender.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Start lap cheong in a cold pan: Putting the sausage in a cold pan instead of a hot one helps the fat render slowly and evenly. This way the pieces get glossy and slightly crisp without burning, and the rendered fat has a much richer flavor for the dressing.
- Make extras for meal prep: If you’re planning ahead, cook a little extra chicken, lap cheong, and even dressing. It makes assembling this salad on a busy weeknight so much easier — and all the components can also be used in wraps, sandwiches, or rice bowls throughout the week.
- Start with less dressing: It’s tempting to dump a lot on at first, but the salad can get soggy quickly. Start with just a few tablespoons, toss lightly, and add more if needed. This keeps the leaves crisp and ensures the flavors stay balanced.
How to Prepare Ahead of Time and Store Leftovers
Prep ahead:
- Cook chicken up to 3 days in advance. Serve cold or warm it up in microwave.
- Make lap cheong bits and store in air tight container for up to 2 weeks in the fridge.
- Make dressing 2–3 days ahead; store airtight in the fridge.
- Wrap washed, fully dried lettuce in a paper towel and store it in a container or bag with slight airflow in the crisper drawer. This prevents excess moisture so it stays crisp for up to a week; if it wilts, soak briefly in ice water to refresh.
Store leftovers:
- Store components separately for best texture.
- Dressed salad keeps ~1 day but the lettuce may lose its crunch so I recommend assembling before serving.
Recipe FAQ
You can usually find it in the refrigerated or frozen meat section of most Asian grocery stores, often near other cured or preserved meats. Some stores also carry it in vacuum-sealed packages in the aisle with Chinese sauces and pantry items.
Unopened lap cheong can usually be stored at room temperature in a cool, dry place, but check the package instructions. Once opened, it should be refrigerated in an airtight container or wrapped tightly in plastic to keep it fresh. You can also freeze it for longer storage— just slice or dice before freezing for easier use later.
More Salad Recipes
- Miso Caesar Salad
- Creamy Mapo Tofu Salad
- Japanese Potato Salad
- Fried Egg Potato Salad
- Japanese Smashed Cucumber Salad
- Natto Salad
Enjoy! If you make this Lap Cheong Caesar Salad recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Lap Cheong Caesar Salad
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Lap Cheong Caesar Salad puts a classic favorite in a new light with crispy Chinese sausage, juicy five spice chicken, and a homemade creamy Caesar dressing. Easy to make and prep ahead, this fresh, flavorful salad is perfect weeknight dinners, quick lunches, or as a crowd-pleasing side!
Ingredients
Five Spice Chicken
- 2 chicken breasts or 4 thighs (1 lbs)
- 1 tsp soy sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1 tsp Chinese five spice powder
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 1 tbsp neutral oil (for cooking)
Lap Cheong & Dressing*
- 1 lap cheong sausage, diced small
- 1/2 cup Kewpie mayo
- 1–2 garlic cloves, finely minced
- 2 tbsp lap cheong fat (from cooking)
- 2 tsp soy sauce
- or 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1–2 tsp garlic, minced
- 1 tsp fish sauce
- or 1 anchovy fillet / 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 1/4 cup finely grated parmesan
- 1/4 tsp black pepper
Salad
- 1 head (300-400 g) romaine lettuce, washed and roughly chopped
- 1 cup cherry tomatoes
Crispy Component
- Fried wonton chips
- Air fried youtiao croutons
- Fried mantou croutons
- Crispy rice
- Tempura bits
- Fried rice paper
Optional Add-Ons
- Soft-boiled egg
- Shaved parmesan
- Sesame seeds
- Scallions or chives
Instructions
Five Spice Chicken*
- Pat the chicken dry with paper towels.
- In a bowl, combine soy sauce, Shaoxing wine, sesame oil, brown sugar, five spice powder, garlic powder, and white pepper. Add the chicken and turn to coat evenly. Let marinate for 20–30 minutes at room temperature, or up to 8 hours in the fridge (bring to room temp before cooking).
- Heat 1 tablespoon neutral oil in a skillet or grill pan over medium-high heat until shimmering. Lay the chicken smooth-side down and cook undisturbed for 5–7 minutes, allowing a deep golden crust to form. Flip and cook another 4–6 minutes, or until the internal temperature reaches 165°F / 74°C.
- Transfer to a cutting board and rest for 5 minutes to retain juices, then slice into bite-sized pieces.
Cook the Lap Cheong & Render the Fat
- Finely dice the lap cheong. You can also slice some into rounds.
- Place lap cheong in a cold, dry skillet and set over medium heat. Starting from a cold pan allows the fat to render slowly. Cook for 4–6 minutes, stirring occasionally, until the pieces are glossy, caramelized, and slightly crisp at the edges.
- Use a slotted spoon to transfer the lap cheong bits to a bowl. Carefully pour the rendered fat into a heatproof container and measure out 2 tablespoons for the dressing. Set aside.
Make the Lap Cheong Caesar Dressing
- In a medium bowl, add the minced garlic, Dijon mustard, fish sauce (or anchovy), and lemon juice. Whisk to combine.
- Add the mayo and whisk until smooth. Slowly drizzle in the warm lap cheong fat while whisking continuously to emulsify. Stir in soy sauce (or Worcestershire), parmesan, and black pepper.
- Taste and adjust to your liking.
Assemble the Salad
- Place the lettuce in a large bowl and drizzle with enough dressing to lightly coat (start with a few tablespoons; you can add more). Toss gently until the leaves are evenly coated.
- Add tomatoes and chicken, and toss once more. Transfer to serving plates and top with lap cheong, crispy topping and any optional toppings.
- Serve and enjoy!!
Notes
- When making a small batch, I like to use a panini press to grill the chicken. Pre-heat the panini press and then cook for about 6-7 minutes. Let it rest for 3 minutes before slicing.
- Tofu Caesar Dressing: 1 block (170 g) soft tofu, 2 tbsp lap cheong fat or olive oil, 2 garlic cloves, 2 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp anchovy paste, 1 1/2 tsp dijon mustard, 1/3 cup (30 g) finely grated parmesan, 1/3 tsp salt, 1/2 tsp msg, 1/4 tsp black pepper
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetzier, Entree, Side Dish
- Method: Stove Top
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3 g
- Sodium: 1150 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 80 mg
I’m using lap cheong for my salads for now on, this salad is officially my new favourite