Chinese Chicken Salad

This is my go-to when I’m looking for something light and fresh but still flavorful. What makes this salad great is my homemade, tangy Asian dressing. All of the components of this salad make for the perfect combination of flavor and textures. It’s crispy, crunchy, and colorful.

For more Asian-inspired salads, try our Thai Shrimp Salad or our Spicy Thai Pasta Salad.

Why Our Recipe

• Loaded with good-for-you veggies and ready in only 20 minutes!
• Our homemade dressing, with flavors of ginger and sesame, elevates the salad.
• Customize with various toppings like mandarin oranges or chow mein noodles.

Chinese Chicken Salad, while popular, isn’t traditional Chinese cooking at all. It’s more of a fusion dish, originating from California in the 1930s. The salad blends Asian-inspired flavors with ingredients more commonly found in American salads. Its creation is often attributed to chefs in California who combined elements from Chinese cooking with more Western-style salads, resulting in this unique and flavorful dish.

Ingredient Notes

• Pre-Cooked Chicken: Use leftover chicken, rotisserie chicken, or bake and shred chicken breasts.
• Cabbage: Red and green cabbage are used for color and variation. Thinly slice.
• Shredded Carrots: For a sweet, earthy taste. Substitution: bell peppers for a different flavor profile.
• Mandarin Oranges: Can use fresh or canned. If using canned, choose the ones canned in water, rather than syrup. Drain and rinse.
• Sliced Almonds: Toasted for a nutty crunch. Substitution: sunflower seeds, pumpkin seeds, peanuts, or cashews.
• Sesame Seeds: Can use toasted or un-toasted white seeds.
• Won Ton Strips or Chow Mean Noodles: Provides a nice crunch. Use either—or both!
• Soy Sauce: Low sodium works or coconut aminos.
• Rice Vinegar: use seasoned rice vinegar for added flavor, or unseasoned for lower calories. You can substitute apple cider vinegar or white wine vinegar, but the flavor will be slightly different.
• Toasted Sesame Oil: Make sure to use toasted sesame oil for its distinct, intense flavor.
• Garlic: use freshly minced for the best flavor. Can use 1 teaspoon garlic powder in a pinch.
• Ginger: Can either use 1/2 teaspoon ground ginger or 1 tablespoon of freshly grated ginger.

Chicken Options

This recipe calls for shredded cooked chicken. You’ve got a few options to choose from, so take your pick! We’ve used them all.

Rotisserie Chicken – many grocery stores nowadays sell cooked rotisserie chickens that you can buy and shred. Pro tip: it’s usually sold as a “loss leader,” meaning they sell it for less than it costs, making it the best bang for your buck when it comes to chicken. Some stores are also now offering the rotisserie chicken pre-shredded and packaged, too, which is pretty convenient.

Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks sold in bags.

Bake Your Own Chicken – lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.

Quick Skillet Chicken – heat a large heavy skillet over medium-high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into the skillet. Season with salt and pepper. Cook 5 to 7 minutes per side. Let cool and then shred.

Serving Suggestions

Serve the Chinese Chicken Salad as a main dish for lunch or dinner. It pairs well with a variety of sides.

Rice or Quinoa: Simply pair with a side of white or brown steamed rice. Quinoa is a great choice as well. Use red or a tri-color mix for added color and texture.

Soup and Appetizer: Pair with an egg drop soup or wonton soup. Our homemade spring rolls and cream cheese wontons are great options as well.

Make it a Side: Consider offering it as part of a buffet-style spread alongside other Asian-inspired dishes.