Chinese Chicken Salad Recipe

If you’ve been searching for the perfect Chinese Chicken Salad Recipe, your search stops here. This iconic California-born salad brings together tender shredded chicken, crisp napa cabbage, crunchy almonds, sweet mandarin oranges, and a punchy sesame-ginger dressing that ties everything together beautifully.

It’s one of those dishes that looks impressive on the table but comes together in about 30 minutes, making it perfect for weeknight dinners, meal prep lunches, or potluck gatherings.

The magic here is all about balance: crunchy against tender, savory against sweet, tangy against rich. Every forkful delivers a little bit of everything, and once you try the homemade sesame dressing, you’ll never reach for a bottled version again.

Whether you use a store-bought rotisserie chicken to keep things quick or roast your own chicken breasts for deeper flavor, this salad delivers every single time. It’s a recipe worth adding to your permanent rotation.

Asian Chicken Salad is another close cousin to this recipe if you love this flavor profile.

Why You’ll Love This Chinese Chicken Salad Recipe

This salad has everything going for it, and it’s easy to see why it became a restaurant staple for decades.

It is genuinely quick to pull together, especially if you use rotisserie chicken, and the components can be prepped days in advance so assembly takes just minutes.

The combination of textures is what really makes it stand out. You get the crunch of sliced almonds and crispy chow mein noodles, the tenderness of shredded chicken, the crispness of fresh cabbage, and the juicy burst of mandarin oranges.

The homemade sesame-ginger dressing is far superior to anything from a bottle. It is balanced, bright, and deeply savory, with just the right amount of sweetness and tang.

• It is light enough to eat every day but filling enough to serve as a complete meal
• The dressing doubles as a marinade for chicken or a dipping sauce for dumplings
• The salad holds up beautifully in the fridge for up to 48 hours, making it a meal-prep champion
• It is naturally dairy-free and can be made gluten-free with tamari instead of soy sauce
• Kids and adults alike tend to love the flavors, making it a family-friendly dinner option
• The colorful presentation is a showstopper at potlucks and gatherings

Read Also: Curry Chicken Salad Recipe

Ingredients

The ingredient list for this Chinese chicken salad is straightforward, and many items are pantry staples. The key is using fresh vegetables and a high-quality sesame oil for the dressing, as these two things make the biggest difference in the final flavor.

For the Salad:

• 1.5 lbs (680g) boneless, skinless chicken breasts (or 3 cups / 420g shredded rotisserie chicken)
• 4 cups (280g) napa cabbage, thinly shredded
• 2 cups (140g) red cabbage, thinly shredded
• 1 cup (110g) carrots, cut into thin matchsticks or shredded
• 1 red bell pepper, thinly sliced
• 1 cup (175g) canned mandarin oranges, drained
• 4 green onions (scallions), thinly sliced
• 1/4 cup (15g) fresh cilantro leaves
• 1/2 cup (55g) sliced almonds, toasted
• 1 cup (28g) crispy chow mein noodles (for topping)
• 2 tablespoons sesame seeds (for garnish)

For the Sesame-Ginger Dressing:

• 3 tablespoons toasted sesame oil
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon honey
• 1 tablespoon fresh ginger, finely grated
• 2 cloves garlic, minced
• 2 tablespoons neutral oil (canola or avocado oil)
• 1 teaspoon hoisin sauce
• 1/4 teaspoon red pepper flakes (optional, for heat)

You might also enjoy this Chicken Salad Recipe with Rotisserie Chicken for another easy, fuss-free option.

Kitchen Equipment Needed

You do not need any specialty equipment for this recipe. A sharp knife and a large mixing bowl are the two most important tools.

• Large mixing bowl (at least 4-quart capacity for easy tossing)
• Cutting board
• Sharp chef’s knife
• Box grater or microplane (for grating fresh ginger and garlic)
• Small bowl or mason jar (for making the dressing)
• Whisk or fork
• Tongs
• Salad spinner (optional but helpful for drying the cabbage)
• Medium saucepan or rimmed baking sheet (if cooking chicken from scratch)
• Instant-read thermometer (if roasting chicken)

Read Also: Buffalo Chicken Salad Recipe

Recommended Products for This Recipe

These are products I recommend based on quality and performance, and they genuinely make a difference when preparing this salad.

1. Toasted Sesame Oil

Toasted sesame oil is the backbone of the dressing and it brings a deep, nutty richness that untoasted oil simply cannot replicate. Look for one with a dark amber color and a strong aroma, as these are signs of quality. A little goes a long way, and a good bottle will last through many batches.

Get it on Amazon

2. Microplane Zester/Grater

Fresh ginger is non-negotiable in this dressing, and a microplane makes grating it effortless. It produces a fine, almost paste-like texture that blends seamlessly into the dressing without any fibrous chunks. It is also perfect for zesting citrus if you want to add a little orange zest to the dressing.

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3. Premium Sliced Almonds

The toasted sliced almonds provide the satisfying crunch that elevates this salad from good to great. Buying pre-sliced almonds saves prep time and they toast up beautifully in just a few minutes on the stovetop. Look for raw, unsalted almonds so you can control the salt level yourself.

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4. Crispy Chow Mein Noodles

These are the classic topping for Chinese chicken salad and they provide an irresistible crunch that cannot be duplicated with crackers or croutons. Keep a bag in your pantry for salads, soups, and stir-fry dishes.

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5. Large Salad Bowl with Tongs

A wide, deep salad bowl makes tossing this salad so much easier without ingredients flying over the sides. A set with matching tongs is ideal for serving and portioning. Look for one that is at least 4 quarts for this recipe.

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This technique for building a balanced, protein-packed salad also works beautifully in a Chicken Salad Recipe with Grapes if you love fruity, crowd-pleasing combinations.

Step-by-Step Instructions

1. Cook and Shred the Chicken

• If using rotisserie chicken, simply pull the meat from the carcass and shred it into thin strips using two forks or your hands. Discard the skin. You should have about 3 cups (420g) of shredded chicken.
• If cooking from scratch, preheat your oven to 425°F (220°C). Place the chicken breasts on a rimmed baking sheet lined with parchment paper.
• Drizzle with a little neutral oil and season generously with salt and pepper on both sides.
• Roast for 22 to 28 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
• Remove from the oven and let the chicken rest for 10 to 15 minutes before shredding. Resting is crucial here because it allows the juices to redistribute and makes the chicken much easier to pull apart.
• Using two forks, shred the chicken into thin, bite-sized strips. Alternatively, place the cooled chicken in a stand mixer with the paddle attachment and mix on low speed for 20 to 30 seconds for quick shredding.
• Set the shredded chicken aside.

2. Toast the Sliced Almonds

• Place the sliced almonds in a dry skillet over medium heat. No oil needed.
• Spread them into an even layer and toast, stirring or shaking the pan frequently, for 3 to 4 minutes.
• Watch them closely as they can go from golden to burnt very quickly. You are looking for a light golden color and a nutty aroma.
• Once toasted, immediately transfer them to a plate to cool. Leaving them in the hot pan will cause them to continue cooking.

3. Prepare the Vegetables

• Slice the napa cabbage in half lengthwise, then cut out and discard the tough core. Stack the halves and cut crosswise into very thin shreds, about 1/8 inch (3mm) wide. Thinner cuts mean better texture in every bite.
• Shred the red cabbage the same way. The combination of napa and red cabbage gives the salad both a delicate crunch and vibrant color.
• Peel the carrots and cut them into thin matchsticks (julienne), about 2 inches (5cm) long and 1/8 inch (3mm) thick. Alternatively, use a box grater on the large holes to shred them.
• Slice the red bell pepper in half, remove the seeds and white membrane, then cut into thin strips. Cut the strips in half crosswise so they are similar in length to the other vegetables.
• Trim and thinly slice the green onions on a diagonal. The diagonal cut creates more surface area and a nicer presentation.
• Drain the mandarin oranges through a fine-mesh strainer and gently pat them dry with a paper towel. Removing excess moisture keeps the dressing from becoming diluted.
• Pick the cilantro leaves from the stems and set aside.

4. Make the Sesame-Ginger Dressing

• In a small bowl or mason jar, combine the toasted sesame oil, rice vinegar, soy sauce, honey, freshly grated ginger, minced garlic, neutral oil, hoisin sauce, and red pepper flakes (if using).
• Grated fresh ginger is essential here. Do not substitute ground ginger as the flavor is completely different. Use a microplane or the fine holes on a box grater to get a very fine, paste-like texture.
• Whisk vigorously until the dressing is emulsified and well combined. If using a mason jar, simply seal the lid and shake for 30 seconds.
• Taste the dressing and adjust as needed. If it is too tangy, add a tiny bit more honey. If it is too sweet, add a splash more rice vinegar.
• Set the dressing aside at room temperature if using immediately, or refrigerate it for up to a week.

5. Assemble the Salad

• Add the shredded napa cabbage and red cabbage to a large mixing bowl.
• Add the carrot matchsticks, sliced red bell pepper, and sliced green onions.
• Add the shredded chicken on top of the vegetables.
• Add the drained mandarin oranges and fresh cilantro leaves.
• Drizzle about two-thirds of the dressing over the salad first. Toss everything gently but thoroughly using tongs or two large spoons, making sure the dressing coats every component.
• Taste the salad and add more dressing as desired. Starting with less prevents overdressing, which can make the cabbage soggy.
• Top with the toasted sliced almonds and sesame seeds. Add the crispy chow mein noodles last, right before serving, so they stay crunchy.
• Give the salad one final light toss and serve immediately.

For another satisfying chicken dish with bold flavors, check out this Chicken Lettuce Wraps Recipe.

Tips for Success

A few small details make a significant difference in the final result of this salad.

• Slice the cabbage as thin as possible. Thick chunks of cabbage are tough and overwhelming. Fine, ribbon-like shreds are tender, easier to eat, and absorb the dressing far more effectively. A sharp knife or mandoline makes this much easier.
• Toast the almonds. Raw almonds taste flat in comparison to toasted ones. The toasting process brings out the natural oils and creates a depth of flavor that raw almonds simply cannot match.
• Add the chow mein noodles at the last minute. This is the most commonly skipped tip, but it matters. If you toss the noodles with the rest of the salad too early, they absorb moisture from the dressing and turn soft. Add them right before serving or serve them on the side.
• Dry your vegetables well. Excess moisture on the cabbage and other vegetables will dilute your dressing. If you are washing the cabbage ahead of time, use a salad spinner or pat it dry with paper towels.
• Use freshly grated ginger and garlic. Pre-minced garlic from a jar and ground ginger are not substitutes here. The freshness of both makes the dressing bright and vibrant rather than flat.
• Taste the dressing before tossing. Every brand of soy sauce has a different level of saltiness, and honey varies in sweetness. Always taste and adjust your dressing to your preference before it goes on the salad.
• Let the chicken cool completely before shredding. Hot chicken is slippery and harder to shred cleanly. Cooled chicken shreds into neat, uniform strips far more easily.

Another chicken recipe that rewards a little extra attention to technique is this Classic Chicken Salad Recipe.

Serving Suggestions

This Chinese chicken salad is a complete meal on its own, but it also pairs beautifully with a variety of dishes for a more substantial spread.

Serve it alongside warm Chicken Fried Rice for a satisfying, restaurant-style combination that is perfect for entertaining.

• Serve it stuffed inside large romaine or butter lettuce leaves for a fun, hand-held presentation
• Pair it with Chinese Dumplings as a starter for an Asian-inspired dinner
• Scoop it into a flour tortilla or pita for a quick and satisfying wrap lunch
• Serve it on a large platter with chopsticks at a buffet-style dinner party
• Pair it alongside a bowl of Hot and Sour Soup for a complete Chinese-inspired meal
• Serve over a bed of cooked soba noodles or rice for a heartier, more filling plate

Variations to Try

Once you have the base recipe down, there are so many fun ways to customize this salad to your taste.

• Spicy version: Add 1 to 2 teaspoons of chili garlic sauce or sriracha to the dressing for a fiery kick that still balances well with the sweetness of the mandarin oranges.
• Peanut dressing version: Swap the sesame-ginger dressing for a creamy peanut sauce, which gives the salad a richer, nuttier profile that is incredibly addictive.
• Edamame addition: Stir in 1 cup (155g) of shelled, cooked edamame for extra plant-based protein and a beautiful pop of green color.
• Mango version: Swap the mandarin oranges for fresh diced mango during summer when mangoes are at their sweetest and most fragrant.
• Wonton strip version: Use crispy fried wonton strips instead of chow mein noodles for an extra-crispy topping with a slightly different texture.
• Vegan version: Replace the chicken with baked or pan-seared tofu, cut into cubes, and marinate it in a tablespoon of soy sauce and sesame oil before cooking for maximum flavor.
• Cashew version: Swap the sliced almonds for toasted cashews for a creamier, more buttery crunch.

You might also enjoy this Egg Roll in a Bowl Recipe for another dish that hits those same satisfying Asian-inspired flavors.

Storage and Reheating

Proper storage keeps this salad fresh and delicious for days, especially if you are making it ahead for meal prep purposes.

• Store the components separately. The dressed salad will last up to 24 hours in the refrigerator before the cabbage starts to soften. For best results and maximum freshness over several days, store the dressed vegetables, the chicken, and the toppings in separate airtight containers.
• Undressed salad base (without chow mein noodles or almonds): Will stay crisp and fresh in the refrigerator for up to 4 days in an airtight container.
• Dressing: Store in a sealed mason jar or airtight container in the refrigerator for up to 1 week. The sesame oil may solidify when chilled, so let the dressing sit at room temperature for 10 minutes and shake well before using.
• Cooked chicken: Store in a separate airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• Chow mein noodles and almonds: Keep these stored at room temperature in a sealed bag or container and add them fresh at the time of serving to maintain their crunch.
• Do not reheat: This is a cold salad and is best served at room temperature or slightly chilled. There is no need to reheat the chicken; simply pull it from the fridge and let it come to room temperature for about 10 minutes before adding it to the salad.

For more meal-prep-friendly recipes, try this Healthy Chicken Salad Recipe.

Nutritional Facts

The following nutritional information is an estimate per serving, based on 4 servings and using the full amount of dressing. Numbers will vary depending on the specific brands and portions used.

Nutritional values are estimates only and are intended as a general guide. For precise values, use a nutrition calculator with your specific ingredients and quantities.

Another great recipe that is equally nutritious and well-balanced is this Southern Chicken Salad Recipe.

Health Benefits of Key Ingredients

This Chinese chicken salad is not just delicious; it is genuinely packed with nutrients that support overall health and wellbeing.

Every ingredient in this salad serves a purpose beyond flavor, making it one of the most nutritionally dense salads you can put together with everyday ingredients.

• Napa cabbage is an excellent source of vitamins C and K, and it contains antioxidants that support immune function. It is also very low in calories, making it a great base for a filling salad.
• Red cabbage is rich in anthocyanins, powerful antioxidants that give it that vibrant purple color. Studies have linked anthocyanin consumption to reduced inflammation and improved heart health.
• Chicken breast is one of the leanest sources of protein available. A single serving provides around 26 to 30 grams of complete protein, which supports muscle maintenance, satiety, and metabolic function.
• Carrots are loaded with beta-carotene, which the body converts to vitamin A for healthy vision, skin, and immune function.
• Sliced almonds provide heart-healthy monounsaturated fats, magnesium, and vitamin E, which supports cell protection and skin health.
• Ginger has well-documented anti-inflammatory and digestive properties, and fresh ginger has been shown in multiple studies to help reduce nausea and muscle soreness.
• Sesame oil contains sesamol and sesamin, two antioxidants that have been linked to anti-inflammatory benefits and cardiovascular support.
• Mandarin oranges add vitamin C and natural sweetness without any added sugars, and their fiber content helps support digestive health.

For a refreshing and equally nutritious side, consider pairing this meal with a crisp Broccoli Salad Recipe.

Frequently Asked Questions

1. What is the difference between Chinese chicken salad and Asian chicken salad?

The terms are often used interchangeably, but there are subtle distinctions. Chinese chicken salad typically uses napa cabbage, mandarin oranges, and a sesame-soy dressing, and has roots in Chinese-American cuisine. Asian chicken salad is a broader term that might incorporate Thai, Korean, or Japanese elements such as peanut dressing, kimchi, or miso. Both are delicious, but the Chinese version has a more specific flavor and ingredient profile.

2. Can I make this salad ahead of time?

Absolutely. You can prep almost every component up to 4 days in advance. Shred the chicken, slice all the vegetables, and make the dressing separately, then store each in airtight containers in the refrigerator. When ready to serve, toss everything together, adjust the dressing level, and top with the almonds and chow mein noodles right before eating.

3. What type of cabbage is best for Chinese chicken salad?

Napa cabbage is the traditional choice because it is more tender and mild than regular green cabbage. Its crinkled, elongated leaves shred beautifully into thin ribbons. Adding red cabbage alongside napa cabbage gives the salad a striking color contrast and a slightly bolder crunch. If napa cabbage is unavailable, shredded romaine lettuce or regular green cabbage are the best substitutes.

4. How do I keep the salad from getting soggy?

The key is to add the dressing just before serving and to keep the crunchy toppings (chow mein noodles and almonds) separate until the very last moment. If you know you will have leftovers, store the dressing separately and only dress the portion you plan to eat that day. Drying your cabbage and vegetables thoroughly after washing also prevents dilution of the dressing.

5. Can I use canned chicken instead of fresh or rotisserie chicken?

You can, though the texture will be noticeably different. Canned chicken tends to be softer and has a slightly different flavor than freshly cooked or rotisserie chicken. If you use canned chicken, drain it thoroughly and fluff it apart gently with a fork. Rotisserie chicken is the most convenient option and delivers the best flavor with zero cooking effort, making it the top recommendation for this recipe.

Read Also: Willow Tree Chicken Salad Recipe

Final Thoughts

This Chinese Chicken Salad Recipe is one of those timeless dishes that earns a permanent spot in your rotation. It is fresh, vibrant, endlessly customizable, and somehow manages to be both light and deeply satisfying at the same time.

Whether you are making it for a quick weeknight dinner, prepping a week’s worth of lunches, or bringing something beautiful to a potluck, this salad will never disappoint.

The homemade sesame-ginger dressing alone is worth making a batch to keep in your fridge at all times. It makes every salad better.

Give this recipe a try and let me know how it goes in the comments below! I would love to hear how you made it your own, what swaps you tried, or any tips you discovered along the way. Sharing your photos and feedback means the world!

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• Mexican Chicken Salad Recipe
• Hot Chicken Salad Recipe
• Chicken Salad Recipe with Rotisserie Chicken
• Easy Fried Rice Recipe
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• Easy Pad Thai Recipe
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