If you’re craving something fresh, crunchy, and packed with vibrant flavors, this Chinese Chicken Salad Recipe is about to become your new favorite go-to. It’s a perfect blend of tender shredded chicken, crisp Napa and red cabbage, sweet bell peppers, and a dressing that dances with hints of soy, ginger, and sesame. Every bite bursts with satisfying textures and bright, savory notes that come together beautifully in one bowl. Whether you’re serving it for lunch, a light dinner, or a potluck, this salad delivers that irresistible mix of healthy and indulgent that keeps you coming back for more.
Ingredients You’ll Need
Getting the balance just right in this Chinese Chicken Salad Recipe is all about having the right ingredients on hand. Each component plays a key role in building layers of flavor, texture, and color to keep this dish lively and exciting.
- 2 cups cooked, shredded chicken breast: The star protein that’s tender and mild, perfect for soaking up the zesty dressing.
- 4 cups Napa cabbage, thinly sliced: Adds a crisp, delicate crunch and mild sweetness.
- 1 cup red cabbage, thinly sliced: Brings vivid color and a slightly peppery bite for contrast.
- 1 cup shredded carrots: Introduces natural sweetness and a bright orange pop.
- 1 red bell pepper, thinly sliced: Loads in juicy crunch and fresh, fruity flavor.
- 1/2 cup green onions, sliced: Offers a subtle oniony sharpness that lifts the whole salad.
- 1/4 cup fresh cilantro, chopped: Infuses a fragrant, zesty herbal note that brightens the dish.
- 1/3 cup sliced almonds, toasted: Provides a nutty crunch to complement the tender textures.
- 1/2 cup crispy wonton strips (optional): Adds irresistible crunch and a playful texture boost.
- 1/4 cup soy sauce (or tamari for gluten-free): Gives that salty umami punch that anchors the dressing.
- 2 tablespoons rice vinegar: Adds clean, tangy brightness that balances richness.
- 1 tablespoon sesame oil: Imparts a toasty, nutty depth that brings the dressing alive.
- 1 tablespoon honey (or maple syrup for vegan): Sweetens just enough to soften the sharp edges.
- 1 teaspoon fresh ginger, grated: Adds invigorating warmth and a bit of zing.
- 1 clove garlic, minced: Packs a savory punch to round out the flavors.
- 1 teaspoon sriracha or chili paste (optional): For those who like a little spicy kick in their salad.
How to Make Chinese Chicken Salad Recipe
Step 1: Prep the Crunchy Veggies
Begin by thinly slicing the Napa cabbage, red cabbage, carrots, red bell pepper, and green onions. Toss them together in a large bowl with the chopped cilantro so the fresh herbal notes infuse throughout the veggies. This mix forms the crisp, colorful foundation that makes this salad so satisfying.
Step 2: Add the Chicken and Nuts
Next, fold in the cooked, shredded chicken breast along with the toasted almonds and crispy wonton strips if you’re using them. The almonds create a lovely nutty texture, while the wonton strips add an extra layer of irresistible crunch that’s classic in Chinese chicken salads.
Step 3: Whisk Together the Dressing
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and optional sriracha or chili paste. Whisk everything briskly until smooth and well blended. This dressing surprises with bold layers of salty, sweet, and tangy flavors that make every bite come alive.
Step 4: Toss to Coat
Drizzle the dressing over the salad and toss gently but thoroughly to ensure every crunchy shred is beautifully coated. This step is key to melding all those crisp textures with the rich, flavorful dressing that keeps this salad vibrant and exciting.
Step 5: Serve or Chill
You can serve this Chinese Chicken Salad Recipe right away to enjoy the fresh crispness or refrigerate it for up to 4 hours to let the flavors mellow and marry more deeply. Both ways are delicious, making it perfect for flexible meal planning or entertaining.
How to Serve Chinese Chicken Salad Recipe
Garnishes
Adding a few bright garnishes takes this salad next level. Sprinkle some extra toasted almonds on top for crunch, or scatter a few more fresh cilantro leaves for that pop of green and herbal aroma. A handful of sliced green onions also adds a lovely sharp contrast.
Side Dishes
This salad pairs wonderfully with light, complementary sides. Consider serving with steamed jasmine rice or vegetable dumplings for an easy Asian-inspired meal. A bowl of miso soup also makes a cozy, flavorful accompaniment without weighing down the freshness of the salad.
Creative Ways to Present
Dress up your serving style by layering the salad in clear glass bowls to showcase all the colorful layers. You can also serve it in individual lettuce cups or crispy wonton cups for a fun, handheld presentation that’s perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
This salad keeps nicely in the fridge for up to 2 days. If possible, store the dressing separately and toss just before serving to preserve the crispness of the veggies and wonton strips.
Freezing
Because of the fresh vegetables and crispy components, freezing this salad is not recommended. The texture and flavor will suffer when thawed.
Reheating
This is a cold salad meant to be enjoyed chilled or at room temperature, so there’s no reheating required. Just give it a fresh toss and serve for the best experience.
FAQs
Can I use rotisserie chicken for this Chinese Chicken Salad Recipe?
Absolutely! Rotisserie chicken works perfectly here because it’s already cooked and shredded, making preparation super easy and convenient without sacrificing flavor.
Is this recipe gluten-free?
You can make it gluten-free by swapping the soy sauce for tamari or another gluten-free soy sauce alternative. Just be sure your wonton strips are gluten-free or omit them for a safe option.
Can I make this salad vegan?
Yes! Simply replace the chicken with tofu or chickpeas for protein and use maple syrup instead of honey in the dressing to keep everything plant-based and delicious.
How spicy is this salad?
The salad has just a hint of spice if you add the sriracha or chili paste, but you can easily adjust the heat level to your preference or leave it out completely for a milder flavor.
What’s the best way to toast almonds for the salad?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently until they’re golden brown and fragrant. This brings out their nutty flavor and adds a wonderful crunch to the salad.
Final Thoughts
This Chinese Chicken Salad Recipe is a fantastic way to brighten up your meal rotation with something fresh, crunchy, and full of layered flavors. Whether you’re feeding four or looking for a crowd-pleaser at your next gathering, it’s simple to make yet feels special every time. Trust me, once you try it, it’ll become one of those dishes you reach for again and again. Grab your ingredients, toss it all together, and enjoy the delightful burst of tastes in every bite!
Print
Chinese Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
- Diet: Gluten Free
Description
This vibrant Chinese Chicken Salad combines crunchy Napa and red cabbage with tender shredded chicken, crisp vegetables, and toasted almonds, all tossed in a tangy, slightly sweet Asian-inspired dressing. It’s a quick, refreshing, and satisfying recipe perfect for a light lunch or dinner.
Ingredients
Salad
- 2 cups cooked, shredded chicken breast
- 4 cups Napa cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup sliced almonds, toasted
- 1/2 cup crispy wonton strips (optional)
Dressing
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili paste (optional)
Instructions
- Prepare the vegetables: In a large bowl, combine the Napa cabbage, red cabbage, shredded carrots, sliced red bell pepper, green onions, and chopped cilantro. Toss all the vegetables gently to mix evenly.
- Add chicken and toppings: Incorporate the shredded chicken breast, toasted sliced almonds, and crispy wonton strips (if using) into the vegetable mixture. Mix gently to distribute the ingredients.
- Make the dressing: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and sriracha or chili paste if using. Whisk until smooth and well combined, adjusting seasoning as needed.
- Dress the salad: Drizzle the prepared dressing evenly over the salad mixture. Toss everything gently but thoroughly to coat all ingredients with the dressing.
- Serve or chill: Serve the salad immediately for peak freshness and crunch, or refrigerate it for up to 4 hours to allow the flavors to meld and deepen.
Notes
- For a vegan version, substitute honey with maple syrup and use tofu or tempeh instead of chicken.
- Use tamari instead of soy sauce to make the salad gluten-free.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes or toast in a dry skillet over medium heat until golden and fragrant.
- Wonton strips add a pleasant crunch but can be omitted for a lighter salad.
- Adjust the amount of sriracha for desired spice level or omit if sensitive to heat.
