There are recipes that feel like comfort and others that feel like an instant upgrade to your week — this Chinese chicken salad is the latter. Maybe you remember the first time you bit into a bowl of crunchy cabbage, tender chicken, and that shiny, tangy dressing that somehow makes everything sing. If you want a salad that is both comforting and exciting, easy enough for weeknights but pretty enough for guests, you’re in the right place.
If you like the wok technique used in Chinese Beef and Broccoli, you’ll feel right at home stir-frying the chicken for this salad.
Why you’ll love this salad
This Chinese chicken salad balances textures (crunchy cabbage, toasted almonds, chewy rice noodles) and flavors (bright rice vinegar, savory soy, a touch of sweet). It’s fast to make, forgiving with ingredients, and holds up well if you want to meal-prep — though a tiny trick: keep the dressing separate until just before serving if you like your greens extra crisp.
If you’re into bright, saucy bowls, the Honey Garlic Chicken Bowls are a flavor-packed sister recipe.
Ingredients
For the salad
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 4 cups shredded green cabbage (about half a medium head)
- 2 cups shredded Napa cabbage or romaine
- 1 large carrot, julienned or grated
- 3 green onions, thinly sliced
- 1/2 cup cilantro leaves, roughly chopped (optional)
- 1/2 cup toasted sliced almonds or chopped peanuts
- 1 cup crispy rice noodles or chow mein noodles (optional but awesome)
- 1 small cucumber, thinly sliced (optional)
For the dressing
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame seeds
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons neutral oil (canola or vegetable) to mellow the sesame
- Red pepper flakes to taste (optional)
How to Make the Chinese Chicken Salad
Follow these steps and you’ll have dinner on the table in about 35 minutes. Read through once — there are a couple of little swaps you can make to tailor the salad to what’s in your fridge.
- Prep the chicken and veg. If you’re using leftover or rotisserie chicken, shred or dice it into bite-sized pieces. Shred the cabbages, grate the carrot, slice the cucumber and green onions. Getting everything prepped before you whisk the dressing saves time and keeps the assembly pleasant.
- Toast the nuts. Heat a small dry skillet over medium heat and toast the almonds or peanuts for 2–3 minutes until fragrant and lightly golden — watch carefully so they don’t burn. Set aside to cool.
- Make the dressing. In a bowl or jar, combine soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and neutral oil. Whisk or shake until emulsified. Taste and adjust: add more honey for sweetness, more vinegar for tang, or a splash of soy if you want saltiness.
- Warm the chicken (optional). If you prefer warm protein, quickly toss the shredded chicken in a hot skillet with 1 teaspoon oil for 1–2 minutes to heat through and get a little color. If you’re short on time, cold shredded chicken works perfectly.
- Assemble the salad. In a large bowl, combine both cabbages, carrot, cucumber, green onions, and cilantro. Add the chicken. Pour about two-thirds of the dressing over the salad and toss to coat. Taste and add more dressing if you like it saucier.
- Add crunch just before serving. Fold in the toasted nuts and crispy rice noodles right before you serve so they stay crunchy. Sprinkle with sesame seeds and a pinch of red pepper flakes if you like heat.
Quick tips
- If you like a deeper roasted flavor, swap half the sesame oil for peanut oil.
- To keep things gluten-free, use tamari and check that crispy noodles are rice-based.
- Leftover salad? Keep dressing separate and combine when you’re ready to eat to preserve crunch.
- Once you master this salad, the Grilled Shrimp Bowl with Avocado Corn Salsa is another great summer option to try.
FAQs
Can I make this salad ahead of time?
Yes. Store the dressing in a jar and the salad components (without crunchy toppings) in an airtight container for up to 3 days. Add nuts and crispy noodles right before serving.
What can I use instead of chicken?
Tofu (pressed and pan-fried), grilled shrimp, or thinly sliced flank steak are great swaps. You can also make it vegetarian by skipping the protein and tossing in extra edamame or chickpeas.
Is there a low-sugar version?
Reduce or omit the honey and use a sugar-free sweetener if needed. The rice vinegar and soy carry a lot of flavor, so the dressing still tastes balanced.
Conclusion
This Chinese chicken salad is one of those recipes you’ll find yourself returning to because it’s flexible, fast, and reliably delicious. It’s bright enough to feel fresh and indulgent enough to satisfy — perfect for nights when you want something a little healthier but still exciting. Keep a jar of the dressing in the fridge and a bag of shredded cabbage in the crisper, and you’ll be surprised how quickly you can throw this together when hunger strikes. Happy cooking — and don’t be afraid to make it your own. For a sweeter soy-based dressing, try the Teriyaki Chicken Rice Bowl to borrow ideas for your dressing.
Pro tip: If you want a sweeter soy-based dressing inspiration, take cues from dishes like the Teriyaki Chicken Rice Bowl and adjust the sugar and vinegar balance to your taste before tossing the salad.
Chinese Chicken Salad
Ingredients
For the Salad
- 3 cups cooked chicken shredded or diced
- 4 cups green cabbage shredded
- 2 cups Napa cabbage shredded or romaine
- 1 large carrot julienned or grated
- 3 green onions thinly sliced
- ½ cup cilantro leaves roughly chopped (optional)
- ½ cup toasted sliced almonds or chopped peanuts
- 1 cup rice noodles crispy or chow mein noodles optional
- 1 small cucumber thinly sliced (optional)
For the Dressing
- 3 tbsp soy sauce or tamari
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp toasted sesame seeds
- 1 clove garlic minced
- 1 tsp grated fresh ginger
- 2 tbsp neutral oil canola or vegetable
- Red pepper flakes to taste optional
Optional Toppings
- Extra sesame seeds
- scallions Sliced
- Extra chopped peanuts or almonds
- Lime wedges
Instructions
- Shred the cooked chicken, shred the cabbages, grate the carrot, and slice the cucumber and green onions. Toast the nuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
- Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and neutral oil until emulsified. Taste and adjust sweetness, salt, or tang.
- If you want warm chicken, quickly toss shredded chicken in a hot skillet with 1 teaspoon oil for 1–2 minutes until heated through and lightly browned.
- In a large bowl, combine cabbages, carrot, cucumber, green onions, cilantro, and chicken. Pour two-thirds of the dressing over and toss to coat. Add more dressing to taste.
- Fold in toasted nuts and crispy rice noodles right before serving so they remain crunchy. Sprinkle with sesame seeds and red pepper flakes if desired.
- Serve immediately with lime wedges on the side. Store leftovers with dressing separate and add crunchy toppings at serving time.
Notes
- To keep the salad crisp for meal prep, store dressing separately and add it just before eating.
- Swap chicken for tofu, shrimp, or steak for different protein options.
- Use tamari to make the dressing gluten-free and check the noodles for rice-based options.
