Hey friend, let’s talk about a dish that’s as vibrant as it is delicious: Chinese Chicken Salad! This salad is a colorful medley of crisp veggies, tender chicken, crunchy wonton strips, and toasted almonds, all tossed in a zesty sesame-ginger dressing that’s tangy, savory, and just a touch sweet. It’s the kind of meal that feels light yet satisfying, with bold Asian-inspired flavors that make every bite a delight. Perfect for a quick weeknight dinner, a healthy lunch, or meal prep for the week, this salad is a go-to when you want something fresh and fuss-free. I started making this years ago after falling in love with a version at a local restaurant, and after a few tweaks, it’s become a staple in my kitchen. It’s my favorite way to use up leftover chicken and sneak in a ton of veggies. Ready to toss together some crunchy, flavorful magic? Let’s get started!
Why You’ll Love This Recipe
- Ready in a snap: With pre-cooked chicken, this salad comes together in about 15 minutes—ideal for busy days.
- Bursting with flavor: The sesame-ginger dressing and crunchy toppings make every bite savory, tangy, and irresistible.
- Healthy and satisfying: Packed with veggies, lean protein, and healthy fats, it’s a balanced meal that leaves you full but not weighed down.
- Picky-eater friendly: The familiar flavors and customizable toppings make it a hit with kids and adults alike.
- Meal prep superstar: Prep the components ahead and assemble fresh for lunches or dinners all week long.
- Versatile and customizable: Swap proteins, veggies, or nuts to suit your taste or what’s in your fridge.
- Gluten-free potential: Skip the wonton strips or use gluten-free alternatives for a dietary-friendly option.
Ingredients You’ll Need
- Cooked chicken (Rotisserie, grilled, or poached—shredded or diced for easy mixing).
- Napa cabbage (Light and crisp; regular green cabbage works in a pinch).
- Romaine lettuce (Adds extra crunch and structure).
- Carrots (Shredded for sweetness and color—buy pre-shredded to save time).
- Red bell pepper (For vibrant color and a sweet crunch).
- Green onions (A mild oniony kick; slice thin for even flavor).
- Cilantro (Fresh and herby; skip if you’re not a fan, but it adds a lot!).
- Sliced almonds (Toasted for nutty crunch—slivered or chopped work too).
- Wonton strips (Store-bought or homemade for that iconic crispy topping).
- Sesame seeds (Toasted for a nutty, finishing touch).
- Soy sauce (Low-sodium preferred for the dressing; tamari for gluten-free).
- Rice vinegar (For tangy brightness in the dressing).
- Sesame oil (A little goes a long way for that rich, nutty flavor).
- Honey (Balances the dressing with a touch of sweetness).
- Fresh ginger (Grated for a zesty kick—don’t skip it!).
- Garlic (Minced for savory depth in the dressing).
- Optional: Mandarin oranges (For a juicy, sweet pop).
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the veggies
Rinse and chop 3 cups of Napa cabbage and 2 cups of romaine lettuce into bite-sized pieces. Shred 1 cup of carrots (or use pre-shredded). Thinly slice 1 red bell pepper and 3 green onions. Roughly chop ¼ cup cilantro leaves. Toss all the veggies into a large mixing bowl for easy assembly later.
Pro tip: Chop veggies uniformly for a balanced bite and pretty presentation. If prepping ahead, store in an airtight container in the fridge to keep them crisp.
Step 2: Toast the nuts and seeds
In a dry skillet over medium heat, toast ¼ cup sliced almonds and 1 tablespoon sesame seeds for 2–3 minutes, stirring frequently, until golden and fragrant. Watch closely—they burn fast! Set aside to cool.
Why this matters: Toasting enhances the flavor and crunch, making the salad feel gourmet with minimal effort.
Step 3: Prep the chicken
If not using pre-cooked chicken, poach or grill 2 cups of chicken breast, then shred or dice into bite-sized pieces. Rotisserie chicken is a time-saver—just remove the skin and shred. Add the chicken to the bowl with the veggies.
Note: Make sure the chicken is cooled to room temperature to avoid wilting the greens.
Step 4: Make the dressing
In a small bowl or mason jar, whisk together ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Taste and adjust—add more honey for sweetness or vinegar for tang. If using a jar, shake it up!
Heads-up: The dressing can be made up to a week ahead and stored in the fridge. Give it a good shake or stir before using.
Step 5: Assemble the salad
Pour about half the dressing over the veggie-chicken mixture and toss gently to coat. Add more dressing as needed, but don’t drench it—you want the salad crisp, not soggy. Top with toasted almonds, sesame seeds, ½ cup wonton strips, and, if using, a handful of drained mandarin orange segments for a sweet pop.
Optional tweak: For extra crunch, toss in some chow mein noodles or crushed ramen noodles (sans seasoning packet).
Step 6: Serve and enjoy
Serve immediately to keep the wonton strips crispy. Divide into bowls or plates for individual servings, or present in a large bowl for family-style dining. Pair with a side of fresh fruit or dinner rolls for a complete meal.
Serving tip: If serving at a party, keep the dressing and crunchy toppings separate until just before eating to maintain texture.
Helpful Tips
This Chinese Chicken Salad is a total winner, but these tips will make it even easier and more delicious:
- Meal prep like a pro: Prep the veggies, chicken, and dressing up to 3 days ahead and store separately in the fridge. Assemble just before eating to keep everything fresh. Store wonton strips and nuts in airtight containers at room temp to stay crunchy.
- Storage smarts: Undressed salad (veggies and chicken) keeps in the fridge for 3–4 days in an airtight container. Dressed salad is best eaten within a day to avoid sogginess. Dressing stays fresh in the fridge for up to a week.
- Reviving leftovers: If the salad gets a bit wilted, toss in fresh greens and a handful of new wonton strips to refresh it. Avoid freezing, as the veggies and dressing don’t hold up well.
- Perfect pairings: Serve with fresh mango slices, edamame, or a light miso soup for an Asian-inspired meal. For drinks, try iced green tea, a lychee spritzer, or a crisp white wine like Sauvignon Blanc. Kids love it with a side of apple wedges.
- Creative twists: Swap chicken for shrimp, tofu, or edamame for different proteins. Add sliced water chestnuts or snap peas for extra crunch. For a spicy kick, mix in a teaspoon of sriracha or chili oil to the dressing.
- Make it gluten-free: Use tamari instead of soy sauce and skip wonton strips or use gluten-free crunchy alternatives like rice crackers or gluten-free chow mein noodles.
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time?
Yes! Prep the veggies, chicken, and dressing up to 3 days ahead and store separately. Toss together just before serving to keep the greens crisp and wontons crunchy.
Can I freeze Chinese Chicken Salad?
Freezing isn’t recommended—the fresh veggies and dressing get soggy when thawed. Instead, store components separately in the fridge and assemble fresh.
What if I don’t have Napa cabbage?
Regular green cabbage, iceberg lettuce, or even kale can work. Napa is lighter, but any crisp green will do—just chop finely for the right texture.
Is this salad good for meal prep?
Absolutely! It’s perfect for meal prep. Store veggies, chicken, dressing, and toppings separately, then assemble daily for fresh, crunchy lunches or dinners.
How do I make it vegetarian/vegan?
For vegetarian, skip the chicken and add edamame, tofu, or chickpeas. For vegan, ensure the wonton strips are vegan (or skip them) and use agave instead of honey in the dressing.
I make this Chinese Chicken Salad at least once a month—it’s my go-to for a healthy, flavorful meal that feels like a treat. It’s perfect for using up leftover chicken or when I’m craving something light but packed with flavor. One final tip: double the dressing recipe and keep it in the fridge for quick salads or as a marinade—it’s that good! Give this a try and let me know how it turns out—I’d love to hear your favorite toppings or how you make it your own!
Chinese Chicken Salad
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed lettuce such as romaine and spinach
- 1 cup shredded carrots
- ½ cup red cabbage shredded
- ½ cup snap peas thinly sliced
- ½ cup sliced cucumber
- ¼ cup sliced green onions
- ¼ cup toasted slivered almonds
- ¼ cup crispy wonton strips optional
- For the Dressing:
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons honey or sugar
- 2 tablespoons sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated ginger
- 1 teaspoon garlic minced
- ½ teaspoon chili flakes optional for heat
Instructions
- Cook the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for about 5–6 minutes per side, until golden brown and cooked through. Once done, remove from the skillet and allow to rest for a few minutes. Slice thinly against the grain.
- Prepare the vegetables: While the chicken is cooking, prep the vegetables. In a large salad bowl, combine the mixed lettuce, shredded carrots, red cabbage, snap peas, cucumber, and green onions.
- Toast the almonds: In a small pan over medium heat, toast the slivered almonds until golden brown, about 2–3 minutes. Be sure to stir them to prevent burning.
- Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, lime juice, grated ginger, garlic, and chili flakes (if using). Adjust the sweetness or saltiness by adding more honey or soy sauce, as needed.
- Assemble the salad: Add the cooked chicken to the salad bowl with the veggies. Pour the dressing over the top and toss everything together gently.
- Top and serve: Sprinkle the toasted almonds and crispy wonton strips (if using) on top of the salad. Serve immediately.
Notes
- For a spicier version, add more chili flakes or a splash of sriracha to the dressing.
- You can use pre-cooked rotisserie chicken for a quicker option.
- If you’re meal prepping, store the salad and dressing separately. Combine them just before serving to keep the salad crisp.
- This salad can easily be made vegetarian by omitting the chicken and adding tofu or extra veggies for protein.
