Chinese Chicken Salad

Your new favorite Chinese Chicken Salad! The best mix of salad ingredients paired with a homemade Asian salad dressing so good, you’ll lick the bowl.

Today, I’d like to celebrate the staying power of cabbage in your refrigerator.

Compared to lettuce? It will sit in the drawer for weeks! Happy as a clam. No wilting, molding, or complaining.

If you have one knocking around in your drawer, let’s put it to use. If you don’t, pick one up. Maybe in a month you’ll want to make this salad!

A single portion of Chinese Chicken Salad in a white bowl. There is a fork on the side. A larger bowl with more salad is blurred in the background. There is also a small bowl of Chow Mein noodles in the back.

As a rule, Chinese Chicken Salads vary wildly in ingredients. Some contain every imaginable ingredient that might possibly be tasty: Carrots, bell peppers, bean sprouts, edamame, celery, bok choy, mushrooms, pea pods, scallions, nuts, noodles, wonton strips, seeds, the works.

Too many things! I prefer to focus on just a few: A small but mighty selection of nutrition, protein, and color.

A square photo of Chinese Chicken Salad. The ingredients are sorted in sections and a small white pitcher is pouring salad dressing on one section.

Top it off with the best, tastiest, easiest, most addictive Asian Salad Dressing ever. Made with mostly pantry ingredients, you can use this one as a marinade, too! It’s FANTASTIC.

If you have trouble finding Napa cabbage, both Savoy cabbage and regular green cabbage will work. Although if you can’t find Napa, you probably won’t find Savoy. Right?!

Save this Chinese Chicken Salad to your “Salads” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A square photo of a single portion of Chinese Chicken Salad in a white bowl. There is a fork on the side. A larger bowl with more salad is blurred in the background. There is also a small bowl of Chow Mein noodles in the back.
5 from 1 vote
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Chinese Chicken Salad

Your new favorite Chinese Chicken Salad! The best mix of salad ingredients paired with a homemade Asian salad dressing so good, you'll lick the bowl.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 301 kcal

Ingredients

For the Salad Dressing:

For the Salad:

  • 4 cups cooked chicken shredded or diced
  • 1 pound Napa cabbage cored and finely shredded
  • 2 cups red cabbage cored and finely shredded
  • 1 cup shredded carrots
  • 1 bunch scallions thinly sliced
  • 1/4 cup fresh cilantro minced
  • 1 cup chow mein noodles
  • 2 tablespoons sesame seeds for garnish, optional

Instructions

To make the dressing:

  1. In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined.

  2. Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days.

To make the salad:

  1. In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro. Shake the dressing to recombine and pour over the salad.

  2. Toss until evenly coated. Sprinkle with chow mein noodles and sesame seeds, if using, and serve.


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8 comments

  1. Hey Meggan,

    I loved your recipe. Made it twice already. I am planning to add this recipe in my Best of October recipe roundup to be published on the 31st of October, this year. I know it’s an old post but I have found this recipe useful, and the fresh flavours don’t really go out of style. I would love to add a picture of the salad in my blog post. I hope it is alright by you.
    Would love to hear back.
    Thank you.

    • Hi Shreyashi, thank you so much for your kid words! I’m glad you liked the salad. Recipes never really get “old”, so even though it’s an old post, like you said, a fresh flavors never go out of style! Especially salads! You can certainly use an image as long as you link back. I look forward to seeing your post at the end of the month! :)

  2. I also love Chinese chicken salads and yours looks so scrumptious! Can hardly wait to try it at home. Thanks for sharing.

  3. I used this as a base and it was AMAZING!  I subbed scallions for the white onion and sesame-oat sticks for chow mein noodles.  I also used marinated shaved pork, seared then chopped in place of chicken.  I found a bag of “Cruciferous Crunch” at Trader Joe’s that I used for the cabbage.  The dressing was so good as written that I made a double batch to keep for other salads.  I prepped it all on Sunday then assembled big bento boxes each morning before work.  I ate this for 3 straight days and was sad when I had to find something else on the 4th day! 

    • Heather, this is really quite spectacular. I do love that cruciferous crunch from TJ’s and all your subs. I might remake this recipe to include some of them! I’ll credit you if I do. :) So glad you enjoyed it! I’m craving this salad now!

  4. You’re so right about the humble cabbage – it will sit there for weeks and come to no harm!

    Chinese recipes are a perfect way to use it up. I’ve never made a Chinese salad like this, Meggan, but agree that it looks delicious.

    I love your way of thinking too that less is more when it comes to the ingredients.

  5. I love produce that sticks around for a while! Cabbage is so nice that way. cilantro, on the other hand…little bugger. This salad is a classic! I love the dressing!!

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