If you’re craving something fresh, vibrant, and just a little bit addictive, Chinese Chicken Salad is the answer you’ve been searching for. This salad is a riot of color and crunch, with juicy shredded chicken, crisp cabbage, snappy veggies, and a dressing that’s equal parts savory, tangy, and sweet. It’s one of those dishes I come back to again and again—perfect for a quick lunch, a crowd-pleasing potluck, or just a refreshing change from the everyday. Trust me, once you try this Chinese Chicken Salad, you’ll understand why it’s a staple in my kitchen!
Ingredients You’ll Need
Every ingredient in this Chinese Chicken Salad plays a special role, from the juicy chicken to the pop of toasted sesame seeds. The beauty of this recipe is how each simple ingredient builds layers of flavor, texture, and color for a salad that’s anything but boring.
- Cooked chicken breast (4 cups, shredded): Using shredded chicken gives the salad hearty protein and soaks up all that delicious dressing.
- Napa cabbage (6 cups, thinly sliced): Delicate and tender, this cabbage forms the crisp, refreshing base of the salad.
- Romaine lettuce (2 cups, chopped): Adds extra crunch and a hint of bitterness to balance the sweetness of the dressing.
- Red cabbage (1 cup, thinly sliced): For gorgeous color and a firmer crunch in every bite.
- Large carrot (1, julienned): Sweet and vibrant, carrots add subtle flavor and a lovely orange hue.
- Red bell pepper (1, thinly sliced): Brings brightness, sweetness, and a pop of color.
- Green onions (3, sliced): Their mild onion flavor wakes up the whole salad.
- Fresh cilantro leaves (1/4 cup): Provides freshness and a hint of citrusy aroma.
- Sliced almonds (1/2 cup, toasted): For nutty crunch and a toasty flavor contrast.
- Crispy chow mein noodles (1 cup): Delivers irresistible crunch and fun in every bite.
- Sesame seeds (1/4 cup, toasted): Sprinkle for a nutty aroma and subtle crunch.
- Rice vinegar (1/3 cup): The base of the dressing, giving it a bright, tangy kick.
- Soy sauce, low sodium (1/4 cup): Adds savory depth while keeping the salt in check.
- Sesame oil (2 tablespoons): A small amount provides tons of rich, nutty flavor.
- Honey (2 tablespoons): Balances the tang and saltiness with gentle sweetness.
- Fresh ginger (1 tablespoon, grated): For warmth and zing in the dressing.
- Garlic clove (1, minced): Gives the dressing a savory backbone.
- Vegetable oil (1 tablespoon): Helps emulsify the dressing without overpowering flavors.
- Sriracha (1 teaspoon, optional): For a spicy kick—totally up to your heat preference!
- Lime (juice of 1): Brightens up the entire salad and ties the flavors together.
- Salt and black pepper (to taste): Season the dressing perfectly to your liking.
How to Make Chinese Chicken Salad
Step 1: Prep and Combine the Veggies
Grab your biggest salad bowl—you’ll need it! Start by adding the napa cabbage, romaine lettuce, red cabbage, julienned carrot, thinly sliced red bell pepper, green onions, and fresh cilantro leaves. Give everything a gentle toss so the colors and textures are evenly mixed. This vibrant veggie base gives Chinese Chicken Salad its signature crunch and visual appeal.
Step 2: Add the Chicken
Next, add your shredded chicken right on top of the veggies. I love using rotisserie chicken for convenience, but any cooked chicken breast works. Toss gently so the chicken is evenly distributed throughout the salad. This way, every bite gets a bit of juicy protein.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the rice vinegar, low-sodium soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, vegetable oil, sriracha (if you’re after a little heat), and lime juice. Taste and season with salt and black pepper to your liking. The dressing should be silky, tangy, and a little sweet—absolutely irresistible!
Step 4: Toss It All Together
Pour the dressing over the salad mixture and toss everything thoroughly so the veggies and chicken are coated. This is where the magic happens, as the flavors meld and the textures begin to shine. Don’t forget to taste and adjust seasoning if needed—you want every component to sing.
Step 5: Add Crunchy Toppings
Just before serving, sprinkle the salad with toasted sliced almonds, toasted sesame seeds, and crispy chow mein noodles. These toppings give Chinese Chicken Salad its iconic crunch and a burst of nutty, toasty flavor. Serve immediately so the toppings stay crisp and delightful.
How to Serve Chinese Chicken Salad
Garnishes
This salad is all about the finishing touches. Sprinkle with extra cilantro leaves, a few more toasted sesame seeds, or even a squeeze of fresh lime for an extra burst of citrus. Thinly sliced green onions scattered on top are also a nice touch for both flavor and presentation.
Side Dishes
Chinese Chicken Salad is satisfying enough to be a meal on its own, but it pairs wonderfully with sides like steamed edamame, potstickers, or even a light soup such as miso or egg drop. If you’re serving this at a party, consider adding a platter of fresh fruit or a cold noodle salad to round out the menu.
Creative Ways to Present
For a fun twist, try serving Chinese Chicken Salad in lettuce cups for easy handheld bites—perfect for parties or picnics. You can also layer the salad in mason jars for make-ahead lunches, or arrange the components artfully on a platter for a build-your-own salad bar at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad (without the crunchy toppings) in an airtight container in the refrigerator for up to 2 days. Keep the almonds, sesame seeds, and chow mein noodles separate and add them just before eating to maintain their crunch.
Freezing
Chinese Chicken Salad doesn’t freeze well, as the fresh vegetables lose their crispness and the dressing can separate. For best results, enjoy this salad fresh or within a couple of days for maximum flavor and texture.
Reheating
This salad is meant to be served cold or at room temperature, so there’s no need to reheat. If you’re using leftover chicken from the fridge, let it come to room temperature before tossing with the veggies and dressing for the best eating experience.
FAQs
Can I use a different type Salad
Absolutely! Rotisserie chicken, grilled chicken, or even leftover roasted chicken all work beautifully in Chinese Chicken Salad. Just make sure it’s shredded or chopped into bite-sized pieces for easy eating.
Is there a vegetarian version of this salad?
You can easily make this salad vegetarian by swapping the chicken for tofu, edamame, or extra veggies. The dressing is already meat-free, so just adjust the protein to suit your preference.
Can I make the dressing ahead of time?
Yes! The dressing can be prepared up to 3 days in advance and stored in the refrigerator. Just give it a good whisk or shake before using, as the ingredients may separate a little as they sit.
What can I use instead of chow mein noodles?
If you can’t find crispy chow mein noodles, try broken rice noodles, wonton strips, or even crushed ramen noodles (uncooked) for a similar crunch. Or skip them for a lighter, veggie-forward salad!
How can I make it gluten-free?
Simply use gluten-free soy sauce (like tamari) and skip the chow mein noodles, or find a gluten-free crunchy topping. All the veggies and other toppings are naturally gluten-free, so it’s an easy swap.
Final Thoughts
There’s nothing quite like the satisfying crunch and bold flavors of Chinese Chicken Salad. Whether you’re serving it as a main dish or bringing it to your next potluck, it always gets rave reviews. I hope you fall in love with this recipe just as much as I have—give it a try, and don’t be surprised if it becomes your new go-to salad!
Print
Chinese Chicken Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A vibrant and crunchy Chinese Chicken Salad featuring shredded chicken, fresh napa and red cabbage, romaine lettuce, and colorful vegetables tossed in a tangy sesame-soy dressing. Topped with toasted almonds, sesame seeds, and crispy chow mein noodles for added texture and flavor. Perfect for a healthy, no-cook meal that is both satisfying and refreshing.
Ingredients
Salad
- 4 cups cooked chicken breast (shredded)
- 6 cups napa cabbage (thinly sliced)
- 2 cups romaine lettuce (chopped)
- 1 cup red cabbage (thinly sliced)
- 1 large carrot (julienned)
- 1 red bell pepper (thinly sliced)
- 3 green onions (sliced)
- 1/4 cup fresh cilantro leaves
- 1/2 cup sliced almonds (toasted)
- 1 cup crispy chow mein noodles
- 1/4 cup sesame seeds (toasted)
Dressing
- 1/3 cup rice vinegar
- 1/4 cup soy sauce (low sodium)
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 1 garlic clove (minced)
- 1 tablespoon vegetable oil
- 1 teaspoon sriracha (optional)
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Prepare the salad base: In a large bowl, combine the napa cabbage, romaine lettuce, red cabbage, julienned carrot, sliced red bell pepper, green onions, and fresh cilantro leaves. Add the shredded cooked chicken. Gently toss all ingredients together to evenly distribute.
- Make the dressing: In a separate small bowl, whisk together rice vinegar, low sodium soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, vegetable oil, sriracha (if using), and lime juice until smooth. Season with salt and black pepper according to taste.
- Toss the salad with dressing: Pour the prepared dressing over the salad mixture. Toss well to ensure every ingredient is evenly coated with the flavorful dressing.
- Add the toppings: Just before serving, sprinkle the salad with toasted sliced almonds, toasted sesame seeds, and crispy chow mein noodles to add crunch and texture.
- Serve immediately: Serve the salad fresh and enjoy the vibrant flavors and crisp textures. This salad is best eaten immediately to maintain the crunchiness of the toppings.
Notes
- For a lighter version, omit the crispy chow mein noodles and add extra fresh vegetables such as cucumber or snap peas.
- Rotisserie chicken is a convenient and flavorful option for this recipe.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days for ease of meal prep.
- Adjust the level of sriracha based on your preferred spice tolerance.
Nutrition
- Serving Size: 1 large bowl
- Calories: 370
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 65 mg
