Chinese Chicken Salad Recipe

Chinese Chicken Salad is one of those dishes I always come back to when I want something fresh, crunchy, and super satisfying. The combination of crisp veggies, tender chicken, and that sweet-salty-sesame dressing is just irresistible. I started making this as a weeknight dinner option and quickly realized it’s also perfect for potlucks, picnics, or meal prep.

It’s bright, colorful, and surprisingly filling — especially with all those crunchy toppings. You’ll love how easy it is to make and how customizable it can be depending on what you have in the fridge.

Prep Time:

20 minutes

Cook Time:

10 minutes (if cooking chicken fresh)

Total Time:

30 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to create a flavorful, balanced Chinese chicken salad. It’s all about the contrast of textures and the bold dressing that ties it all together.

• 2 cups cooked, shredded chicken – I often use rotisserie for convenience, but grilled or poached works great too
• 4 cups shredded napa cabbage – Mild and crisp, it’s the perfect salad base
• 2 cups shredded red cabbage – Adds crunch and a pop of color
• 1 large carrot, julienned – Sweetness and texture
• ½ red bell pepper, thinly sliced – For a mild bite and vibrant color
• 2 green onions, sliced – Adds freshness and sharpness
• ¼ cup chopped fresh cilantro – Optional, but brings a burst of herbaceous flavor
• ½ cup crispy wonton strips or chow mein noodles – For crunch
• ¼ cup sliced almonds or sesame seeds – Toasted for nuttiness

For the Dressing:

• 3 tablespoons rice vinegar – Brings brightness
• 2 tablespoons soy sauce – Salty umami foundation
• 1 tablespoon honey – Balances the acidity
• 1 tablespoon toasted sesame oil – Deep, nutty flavor
• ¼ cup neutral oil (like canola or grapeseed) – Base for the emulsion
• 1 garlic clove, minced – For kick
• 1 teaspoon grated fresh ginger – Zingy and warm
• Optional: ½ teaspoon chili flakes – For a subtle heat

Equipment:

Here’s what I use and why it helps make prep easier:

• Large salad bowl – For tossing everything together evenly
• Cutting board and sharp knife – To get nice, thin veggie slices
• Whisk and small bowl or jar – For emulsifying the dressing properly
• Measuring spoons – To keep your dressing balanced
• Tongs – For gentle tossing without bruising the veggies

Method:

Step 1: Prep the vegetables
Wash and slice all the vegetables thinly. I like to shred the cabbage finely so it holds the dressing well without becoming soggy.

Step 2: Mix the dressing
In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, neutral oil, garlic, and ginger. Add chili flakes if using. Taste and adjust salt or sweetness as needed.

Step 3: Combine the salad
In a large bowl, toss the shredded chicken, cabbages, carrots, bell pepper, green onion, and cilantro with the dressing until everything is evenly coated.

Step 4: Add crunch and serve
Just before serving, sprinkle crispy wonton strips and toasted almonds (or sesame seeds) on top. Serve immediately while everything is crisp and fresh.

Notes:

If making ahead, store the dressing separately and toss just before eating. Toast the nuts or seeds for 3–4 minutes in a dry pan for extra flavor. You can use bagged slaw mix in a pinch to save time.

Variations I’ve Tried and Loved:

This salad is super versatile — here are a few versions I enjoy:

• Peanut twist: Add a spoonful of peanut butter to the dressing
• Mandarin chicken salad: Toss in mandarin orange segments
• Spicy version: Add Sriracha or chili oil to the dressing
• Vegan option: Replace chicken with baked tofu or edamame

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How I Like to Serve It:

This salad is great as a standalone lunch or light dinner. I also like serving it as a side to grilled chicken, dumplings, or even egg rolls for a fusion-style meal. If packing for lunch, I keep the crunchy toppings and dressing separate until I’m ready to eat.

Make Ahead and Storage Tips:

You can chop all the vegetables and prepare the dressing 1–2 days in advance. Store the components separately in airtight containers. Once assembled, the salad is best enjoyed fresh, but leftovers will keep in the fridge for about 24 hours.

Nutrition:

Calories: ~350 per serving
Protein: 28g
Carbs: 15g
Fat: 20g
Sodium: 600mg
Nutrition values are estimates and may vary with substitutions.

WRMP Recipe Card:

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Frequently Asked Questions

Can I use bagged coleslaw mix instead of cabbage?

Yes — it’s a great shortcut. Just make sure to add other veggies like bell peppers or carrots for variety.

What’s the best substitute for sesame oil?

You can skip it, but for a similar nutty touch, try a few drops of walnut or peanut oil.

Can I make it spicy?

Absolutely. Add chili flakes, Sriracha, or a dash of chili oil to the dressing.