Recipe

Chinese Chicken Salad

A crunchy, colorful chicken salad with a punchy sesame ginger dressing, loads of crisp veg, and toasted nuts for that snacky, can’t-stop crunch.

By Matt Campbell

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4.8

A large serving bowl filled with Chinese chicken salad, showing shredded chicken, napa cabbage, carrots, scallions, toasted almonds, and sesame seeds with glossy sesame ginger dressing

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Chinese chicken salad is one of those recipes that feels like a restaurant order but behaves like a weeknight hero. You get the big crunch, the bright, savory-sweet dressing, and the kind of balance that makes you keep “just tasting” until your bowl is suddenly empty.

This version keeps ingredients accessible and the instructions low drama. We’re talking rotisserie chicken friendly, cabbage-based (so it stays crisp longer than lettuce), and finished with a sesame ginger dressing that hits salty, tangy, and just a little sweet. If you want extra crunch, I’ve got options. If you want to keep it lighter, I’ve got options. If you want to eat it straight out of the mixing bowl while standing at the counter, that’s also an option and I support it.

Quick note: This is a Chinese-American restaurant classic, and this homemade version is all about that crunchy-saucy vibe.

A kitchen counter with neatly arranged ingredients for Chinese chicken salad including napa cabbage, red cabbage, carrots, scallions, cilantro, shredded chicken, almonds, sesame oil, soy sauce, rice vinegar, ginger, and garlic

Why It Works

Crunch that lasts: Cabbage and carrots stay crisp longer than lettuce, especially if you dress right before serving.
Fast flavor: The sesame ginger dressing is a quick shake-and-pour situation, but tastes like you worked harder.
Meal-prep friendly: Store dressing separately and you’ve got lunches that don’t turn sad by day two.
Flexible: Swap nuts, swap greens, use leftover chicken, or go shrimp or tofu. The dressing plays nice with all of it.

Pairs Well With

Storage Tips

Best practice: Store the salad components and dressing separately. That keeps the cabbage snappy and the nuts crunchy.

Fridge: Salad (undressed) usually keeps 3 to 4 days in an airtight container, assuming your chicken is fresh when you mix it. If your chicken is close to its use-by date, the salad won’t last as long. Dressing keeps about 5 to 7 days refrigerated in a jar, though fresh garlic and ginger can dull in flavor over time.
If already dressed: Still tasty for about 24 hours, but it’ll soften as it sits.
Crunch insurance: Keep almonds, wonton strips, and sesame seeds in a small container and add at the last second.

Two meal prep containers filled with undressed Chinese chicken salad components with a small jar of sesame ginger dressing on the side

Common Questions

What makes Chinese chicken salad taste like the restaurant version?

It’s the combo of toasted sesame oil, rice vinegar, a touch of sweetness, and fresh ginger and garlic. Also, don’t skip the crunchy toppings. Texture is half the point. If you like extra brightness, that optional squeeze of lime is a very good idea.

Can I use rotisserie chicken?

Absolutely. Shred it, keep the skin out (unless you’re living deliciously), and call it a win. About 3 cups shredded chicken is the sweet spot for this recipe.

Is Chinese chicken salad healthy?

It can be. This one’s packed with veggies and protein. If you want it lighter, reduce the oil slightly and go easy on the crunchy add-ons like wonton strips. If you want it more filling, add extra chicken or serve it with a scoop of rice on the side.

What can I substitute for napa cabbage?

Green cabbage works great. Romaine also works, but it won’t stay crisp as long once it’s dressed. A bagged coleslaw mix is the fastest shortcut.

How do I keep the almonds and wonton strips crunchy?

Add them right before serving. If you’re meal prepping, pack them separately.

How can I make it gluten-free or nut-free?

Gluten-free: Use tamari or certified gluten-free soy sauce, and swap crunchy toppings for toasted rice noodles or gluten-free ramen-style crunchies. Nut-free: Skip the almonds and use pepitas or sunflower seeds for the same snacky crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small bowl or jar with lid (for shaking dressing)
Whisk or fork
Chef’s knife and cutting board
Measuring spoons
Dry skillet (optional, for toasting almonds)

I started making Chinese chicken salad when I realized I was basically chasing one thing: crunch with purpose. You know, the kind of salad that doesn’t feel like a punishment. This is my reliable reset meal after a weekend of heavier cooking, or the “I need lunch for three days” plan when life gets busy. Also, I love that you can taste the dressing and adjust it on the fly. More vinegar if you want it sharper, more honey if you want it rounder. It’s a salad that actually invites you to cook like a person, not a robot.