Chinese Chicken Salad Recipe

Introduction

This refreshing Chinese Chicken Salad combines crisp cabbage and lettuce with tender chicken, crunchy toppings, and a tangy, savory dressing. It’s perfect for a light lunch or a flavorful side dish that offers a delightful balance of textures and flavors.

Ingredients

• 4 cups Napa cabbage (shredded)
• 3 cups Iceberg lettuce (chopped)
• 2 ½ cups cooked chicken (diced)
• 1 cup carrots (julienned)
• 11 oz. mandarin oranges (drained and patted dry)
• 1/3 cup green onions (diced)
• ½ cup chow mein noodles
• ½ cup crispy wonton strips
• ¼ cup sliced almonds
• 2 tablespoons toasted sesame seeds
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil (or avocado, vegetable, or canola oil)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic (minced)
• 1 teaspoon peanut butter (optional)
• ¾ teaspoon toasted sesame seed oil
• ½ teaspoon ground ginger

Instructions

1. Step 1: Prepare the dressing by combining all dressing ingredients in a jar with a lid; shake well and refrigerate.
2. Step 2: On a large platter, layer shredded Napa cabbage and chopped Iceberg lettuce.
3. Step 3: Drizzle lightly with some of the prepared dressing.
4. Step 4: Top with diced chicken, julienned carrots, mandarin oranges, and green onions.
5. Step 5: Add more dressing over the top before finishing with almonds, chow mein noodles, wonton strips, and toasted sesame seeds.
6. Step 6: Serve remaining dressing on the side.

Tips & Variations

• For added crunch, toast the sliced almonds lightly before adding them to the salad.
• Substitute cooked turkey or tofu for chicken to suit different dietary preferences.
• If you prefer a spicier dressing, add a splash of sriracha or chili garlic sauce.
• Use fresh mandarin segments if canned ones are unavailable, but be sure to drain any excess juice.

Storage

Store the salad ingredients and dressing separately in airtight containers in the refrigerator for up to 2 days to maintain freshness. Combine and toss just before serving to keep the crunchy toppings crisp. Leftover salad is best consumed cold and should be eaten within 24 hours for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the dressing and chop the vegetables and chicken ahead of time. Keep the dressing separate and add just before serving to prevent the salad from becoming soggy.

What can I substitute for mandarin oranges?

If mandarin oranges aren’t available, you can use canned pineapple chunks (drained) or fresh orange segments as a sweet, juicy alternative.

Chinese Chicken Salad Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This Chinese Chicken Salad is a vibrant and refreshing dish packed with crisp Napa cabbage and Iceberg lettuce, tender cooked chicken, sweet mandarin oranges, and crunchy toppings like chow mein noodles, wonton strips, and almonds. The salad is perfectly complemented by a flavorful, tangy dressing made with hoisin sauce, soy sauce, rice vinegar, and toasted sesame oil. It’s a quick, no-cook recipe ideal for a light lunch or dinner with an Asian-inspired twist.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 cups Napa cabbage, shredded
• 3 cups Iceberg lettuce, chopped
• 2 ½ cups cooked chicken, diced
• 1 cup carrots, julienned
• 11 oz. mandarin oranges, drained and patted dry
• 1/3 cup green onions, diced
• ½ cup chow mein noodles
• ½ cup crispy wonton strips
• ¼ cup sliced almonds
• 2 tablespoons toasted sesame seeds

Dressing Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil (or avocado, vegetable, or canola oil)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon peanut butter (optional)
• ¾ teaspoon toasted sesame seed oil
• ½ teaspoon ground ginger

Instructions

1. Make the Dressing: Combine all dressing ingredients—including rice vinegar, hoisin sauce, peanut oil, soy sauce, honey, minced garlic, optional peanut butter, toasted sesame oil, and ground ginger—in a jar with a lid. Shake well until thoroughly mixed, then refrigerate to chill and allow flavors to meld.
2. Prepare the Salad Base: On a large serving platter, evenly layer the shredded Napa cabbage and chopped Iceberg lettuce to create a fresh, crisp salad foundation.
3. Add Initial Dressing: Lightly drizzle some of the prepared dressing over the layered cabbage and lettuce to infuse the base with flavor without wilting the greens.
4. Layer Main Ingredients: Evenly distribute the diced cooked chicken, julienned carrots, mandarin oranges, and diced green onions over the salad base, adding texture, protein, and a sweet citrus note.
5. Finish with Dressing and Toppings: Pour additional dressing over the assembled salad to enhance the flavors, then sprinkle the salad with sliced almonds, crispy chow mein noodles, wonton strips, and toasted sesame seeds, giving it a satisfying crunch and nutty aroma.
6. Serve: Offer the remaining dressing on the side so guests can add more if desired, and serve immediately for optimal freshness and texture.

Notes

• For best texture, add crunchy toppings like chow mein noodles and wonton strips right before serving.
• If peanut butter is omitted, the dressing will still be flavorful but slightly less rich.
• Use pre-cooked chicken to save time; rotisserie chicken works well.
• Mandarin oranges should be well-drained to avoid watering down the salad.
• To make this salad vegan, omit the chicken and substitute soy sauce with a tamari or coconut aminos alternative.
• The salad is best eaten fresh; storing leftovers may cause the crunchy ingredients to soften.

Keywords: Chinese chicken salad, Asian salad, easy chicken salad, healthy salad, mandarin orange salad, crunchy salad, no-cook salad