Chinese Chicken Salad

Why You’ll Love This Recipe

I enjoy this recipe because it is light yet filling, making it perfect for lunch, dinner, or potluck gatherings. The combination of crunchy vegetables and savory chicken creates a refreshing salad that never feels boring. I also appreciate how easy it is to prepare ahead of time, with the dressing and salad ingredients ready to be assembled just before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dressing

• ¼ cup light soy sauce
• 3 tablespoons granulated sugar
• ½ teaspoon roasted garlic paste
• 1 teaspoon ginger paste
• ½ cup vegetable oil

For the Salad

• ½ head green cabbage, thinly sliced
• ½ head red cabbage, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small carrot, thinly sliced
• 2 green onions, chopped
• 1 cup loosely packed cilantro, chopped
• 2 cups cooked chicken, cubed or shredded
• 1 cup crispy fried chow mein noodles
• 1 cup crispy fried wonton strips
• 1 tablespoon toasted sesame seeds

Directions

1. I whisk together the soy sauce, sugar, roasted garlic paste, and ginger paste. While whisking continuously, I slowly drizzle in the vegetable oil until the dressing becomes smooth and emulsified. I set it aside.
2. In a large salad bowl, I combine the green cabbage, red cabbage, bell pepper, carrot, green onions, cilantro, and cooked chicken.
3. I cover the salad and refrigerate it until I am ready to serve.
4. Just before serving, I add the crispy chow mein noodles and wonton strips to maintain their crunch.
5. I whisk the toasted sesame seeds into the dressing, drizzle the desired amount over the salad, and toss everything together until evenly coated.
6. I serve the salad immediately.

Servings and Timing

This recipe makes approximately 6 servings.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Servings: 6

Variations

I like customizing this salad depending on what ingredients I have available. Some of my favorite variations include:

• I substitute rotisserie chicken for a quick and convenient option.
• I add sliced almonds or cashews for extra crunch.
• I include mandarin oranges for a sweet, citrusy flavor.
• I use shredded turkey instead of chicken when I have leftovers.
• I add edamame for additional protein and texture.
• I mix in a little sriracha or red pepper flakes when I want some heat.

Storage/Reheating

I store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Keeping the crunchy toppings separate helps maintain their texture. Once dressed, the salad is best enjoyed within a few hours. Since this is a cold salad, I do not reheat it. Before serving leftovers, I simply toss the ingredients together and add fresh crunchy toppings if needed.

FAQs

Can I make Chinese Chicken Salad ahead of time?

I often prepare the vegetables, chicken, and dressing a day ahead. I wait to add the dressing and crunchy toppings until just before serving.

What type of chicken works best?

I like using rotisserie chicken, grilled chicken breast, or any cooked shredded chicken because they all work well in this salad.

Can I make this salad vegetarian?

I can easily omit the chicken and add edamame, tofu, or extra vegetables for a satisfying vegetarian version.

Why should I add the noodles and wonton strips at the last minute?

I add them just before serving because they stay crisp and provide the best texture contrast with the vegetables.

Can I use a different dressing?

I sometimes use a sesame-ginger dressing or an Asian-inspired vinaigrette for a slightly different flavor profile.

Conclusion

I enjoy making this Chinese Chicken Salad because it combines crisp vegetables, tender chicken, crunchy toppings, and a flavorful homemade dressing in one refreshing dish. It is quick to prepare, versatile, and perfect for busy weeknights, meal prep, or entertaining guests. Every bite delivers a delicious mix of freshness and crunch that keeps me coming back for more.

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