Name: Chinese Chicken Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Asian‑Inspired
Ingredients: For the salad:; 2 cups cooked shredded chicken (rotisserie works great); 3 cups Napa or green cabbage, thinly sliced; 1 cup red cabbage (optional for color), thinly sliced; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 3 green onions, sliced; 1/4 cup fresh cilantro (optional); 1/3 cup toasted almonds or cashews; 1/2 cup crispy wonton strips or chow mein noodles; 1 tbsp sesame seeds; For the sesame dressing:; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 2 tbsp olive oil or neutral oil; 1 tbsp honey or maple syrup; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; Salt and pepper to taste

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Chinese Chicken Salad is a crisp, colorful, and flavor-packed dish that brings together tender shredded chicken, crunchy cabbage, vibrant vegetables, and a tangy sesame dressing. Whether I serve it as a light lunch or a refreshing dinner, it’s a meal that feels both healthy and satisfying.

Why You’ll Love This Recipe

I love this salad because it’s got the perfect mix of texture and flavor—crunchy, juicy, savory, and just a little sweet. The sesame dressing gives it that classic Asian-inspired taste, and the crispy toppings make every bite exciting. It’s also easy to make ahead and great for meal prep.

Ingredients

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

For the salad:

Cooked shredded chicken (rotisserie works great)
Napa cabbage or green cabbage (thinly sliced)
Red cabbage (optional, for color)
Shredded carrots
Red bell pepper (thinly sliced)
Green onions (sliced)
Cilantro (optional)
Toasted almonds or cashews
Crispy wonton strips or chow mein noodles
Sesame seeds

For the sesame dressing:

Soy sauce
Rice vinegar
Sesame oil
Olive oil or neutral oil
Honey or maple syrup
Garlic (minced)
Ginger (grated)
Salt and pepper

Directions

I prepare the dressing first by whisking all the ingredients in a small bowl or shaking them in a jar until well combined.
In a large bowl, I toss together the cabbage, carrots, bell pepper, green onions, and shredded chicken.
I pour the dressing over the salad and toss everything until it’s evenly coated.
I add toasted nuts and sesame seeds for crunch, and top with crispy wontons or noodles just before serving.
I serve immediately or chill briefly to let the flavors meld.

Servings and timing

This recipe serves 4–6 people.
Prep time: 20 minutes
Total time: 20 minutes

Variations

I sometimes use grilled or teriyaki-glazed chicken for extra flavor.
For a vegetarian version, I swap the chicken for edamame or crispy tofu.
I add mandarin oranges or sliced mango for a fruity twist.
I spice it up with a dash of sriracha or chili flakes in the dressing.

storage/reheating

I store leftovers (without crispy toppings) in an airtight container in the fridge for up to 3 days. To keep the crunch, I store the wontons or noodles separately and add them right before serving. I don’t reheat this salad—it’s best served cold or at room temperature.

FAQs

Can I make this ahead?

Yes, I prep all the components and keep them separate. I toss everything together just before serving for the freshest texture.

What’s the best chicken to use?

I use leftover rotisserie, poached chicken breast, or even grilled chicken—whatever I have on hand.

Is this salad gluten-free?

It can be—just use gluten-free soy sauce and skip any wheat-based crispy noodles.

Can I double the dressing?

Absolutely. I make a larger batch and keep it in the fridge for other salads or grain bowls.

What if I don’t have sesame oil?

It’s an important flavor here, but in a pinch, I use a bit of tahini or toasted sesame seeds in the dressing instead.

Conclusion

Chinese Chicken Salad is light, crunchy, and bursting with flavor. I love how versatile it is and how easily it comes together with fresh, simple ingredients. Whether I’m prepping lunch for the week or serving it up for guests, this salad is always a refreshing favorite.