Chinese Chicken Salad Recipe

Introduction

Chinese Chicken Salad is a vibrant and flavorful dish that combines crisp vegetables, tender chicken, and a tangy, savory dressing. It’s a perfect light meal or side that’s easy to prepare and full of texture.

Ingredients

• 2 tbsp light soy sauce
• 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)
• 1 tbsp toasted sesame oil
• 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
• 1 tsp sugar
• 1 1/2 tsp fresh ginger, grated or very finely chopped
• 1 garlic clove, minced
• 1/2 tsp black pepper
• 4 cups Chinese cabbage (Nappa cabbage), finely shredded
• 1 1/2 cups red cabbage, finely shredded
• 1 cup carrot, finely julienned
• 2 cups chicken, shredded
• 1/2 cup shallots or scallions, finely sliced on the diagonal
• 1/2 to 1 cup crunchy noodles (such as Chang’s)
• 1-2 tsp sesame seeds

Instructions

1. Step 1: Combine the soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, grated ginger, minced garlic, and black pepper in a jar. Shake well and set aside for about 10 minutes to allow the flavors to meld.
2. Step 2: In a large bowl, place the shredded Chinese cabbage, red cabbage, julienned carrot, shredded chicken, and sliced shallots or scallions. Add half of the crunchy noodles.
3. Step 3: Drizzle the dressing over the salad ingredients and toss gently to combine everything evenly.
4. Step 4: Divide the salad between serving bowls. Top each with the remaining crunchy noodles and a generous sprinkle of sesame seeds. Serve immediately for the best texture.

Tips & Variations

• If you can’t find crunchy noodles, toasted almonds or peanuts make a great crunchy substitute.
• For extra flavor, add chopped fresh cilantro or mint to the salad.
• Use leftover roast chicken or rotisserie chicken to save time.
• Adjust the dressing ingredients to balance sweetness and acidity according to your taste.

Storage

This salad is best eaten fresh to enjoy the crisp textures. If you need to store leftovers, keep the salad and dressing separate in airtight containers in the refrigerator for up to 2 days. Add crunchy noodles just before serving to keep them crisp. When reheating, avoid heating the salad; instead, eat it cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, you can substitute green cabbage or even kale, but Chinese cabbage and red cabbage offer the best combination of crunch and mild flavor for this salad.

How do I make crunchy noodles at home?

You can make crunchy noodles by frying thin egg noodles in hot oil until golden and crispy. Drain on paper towels and cool before adding to the salad.

Chinese Chicken Salad Recipe

Print Recipe

★★★★★

4.5 from 657 reviews

This Chinese Chicken Salad is a vibrant and crunchy dish combining shredded Chinese and red cabbage, julienned carrots, and tender shredded chicken, all tossed in a flavorful, tangy sesame dressing. Topped with crunchy noodles and sesame seeds, it delivers a delightful mix of textures and Asian-inspired flavors, perfect for a light lunch or dinner.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dressing

• 2 tbsp light soy sauce
• 3 tbsp rice vinegar (also known as rice wine vinegar; cider vinegar can be used as a substitute)
• 1 tbsp toasted sesame oil
• 2 tbsp grapeseed oil (or canola or any other neutral-flavored oil)
• 1 tsp sugar
• 1 1/2 tsp fresh ginger, grated or very finely chopped
• 1 garlic clove, minced
• 1/2 tsp black pepper

Salad

• 4 cups Chinese cabbage (Napa cabbage), finely shredded
• 1 1/2 cups red cabbage, finely shredded
• 1 cup carrot, finely julienned
• 2 cups cooked chicken, shredded
• 1/2 cup shallots/scallions, finely sliced on the diagonal
• 1/2 to 1 cup crunchy noodles (e.g., Chang’s crunchy noodles)
• 1–2 tsp sesame seeds

Instructions

1. Make the Dressing: Combine all the dressing ingredients—light soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, grated ginger, minced garlic, and black pepper—in a jar or bowl. Shake or whisk well to blend the flavors. Set aside for about 10 minutes to allow the flavors to meld beautifully.
2. Prepare the Salad Base: In a large bowl, place the finely shredded Chinese cabbage, red cabbage, julienned carrots, shredded cooked chicken, and sliced scallions. Add half of the crunchy noodles to the bowl as well, reserving the rest for topping.
3. Toss the Salad: Drizzle the prepared dressing over the combined salad ingredients. Toss everything thoroughly but gently to ensure even coating of the dressing without bruising any delicate vegetables.
4. Serve: Divide the salad evenly between individual serving bowls. Top each serving with the remaining crunchy noodles and sprinkle generously with sesame seeds. Serve immediately to ensure the crunchy noodles remain crisp.

Notes

• Use light soy sauce to keep the dressing bright and not overly salty.
• Vietnamese-style or store-bought crunchy noodles add a delightful texture contrast; you may substitute with crushed chow mein noodles or wonton strips.
• Allowing the dressing to sit before tossing enhances the flavor complexity.
• Serve immediately after assembling to prevent the crunchy noodles from becoming soggy.

Keywords: Chinese chicken salad, Asian salad, crunchy chicken salad, cabbage salad, healthy chicken salad, sesame dressing