An easy recipe for Chinese Chicken Salad that’s as delicious as it is healthy. Say hello to a rainbow of crunchy veggies, chicken, and noodles tossed in a gingery dressing that will knock your socks off.
Cabbage has superpowers: it almost never wilts, it’s super affordable, and it’s packed with nutrients. And it lasts forever and a day in the fridge, so now you know what you can do with the one rolling around in your veggie drawer!
Even though it’s really easy, the recipe is completely homemade, right down to the dressing, which is so good you’ll be tempted to drink it. And, no real cooking is required. Take that, weekday.
Recipe ingredients:
Ingredient notes:
- Hoisin sauce: Usually used as a sweet glaze for meat, hoisin sauce is made from soy beans, fennel, garlic, and chili peppers. Easy to find in the Asian foods section of any grocery.
- Ginger: Fresh ginger please! Store extra ginger in the freezer for future uses. No need to thaw before chopping up; just mince it up frozen.
- Napa cabbage: Lighter in texture (almost fluffy) than regular cabbage. If you can’t find it, use Savoy cabbage, bok choy, or plain old green cabbage. Find out how to cut cabbage like a pro, too.
- Chicken: Leftover rotisserie chicken or yesterday’s grilled chicken breasts work great. You can even use some of the salad dressing as a marinade before cooking, to boost the flavor up even more (Safety first: make extra dressing for the marinade, then discard whatever comes into contact with raw meat).
- Cilantro: If you don’t like cilantro, leave it out or substitute something else (fresh basil or parsley would both be good).
Step-by-step instructions:
- Before you start, make the dressing. Whisk together the oil, vinegar, hoisin sauce, ginger, soy sauce, and sesame oil together in a bowl. Set this aside so the flavors have a chance to mingle together.
- Next, toss the cabbages, vegetables, cilantro, and chicken together in another bigger bowl. Drizzle with the desired amount of dressing.
- Then toss everything up until well-coated. Top with sesame seeds and chow mein noodles. That, salad-loving friends, is all there is to it.
Recipe tips and variations:
- Make ahead: Make the dressing up to 4 days before you need it. Just store in the refrigerator until you’re ready. The salad is best when tossed just before you’re ready to eat.
- Optional ingredients: Slivered almonds, ramen noodles, edamame, bean sprouts, bok choy, wonton crisps, pea pods, or mandarin orange segments.
More fantastic salad recipes:
- Chickpea Salad
- Baby Bok Choy Salad with Sesame Dressing
- Mediterranean Chopped Salad
- Spinach Salad with Bacon
Chinese Chicken Salad
Instead of using the "kitchen sink" approach, this crunchy, colorful Chinese Chicken Salad has a carefully-curated selection of vegetables and toppings. The dressing is delicious and doubles as a marinade and dipping sauce, too.
Ingredients
For the Asian salad dressing:
- 1/3 cup rice vinegar (see note 1)
- 1/4 cup hoisin sauce (see note 2)
- 2 tablespoons canola oil (see note 3)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated (see note 4)
- 1/2 teaspoon toasted sesame oil
For the salad:
- 4 cups cooked chicken shredded or diced (see note 5)
- 1 pound napa cabbage cored and finely shredded (about 4 cups, see note 6)
- 2 cups red cabbage cored and finely shredded
- 1 cup shredded carrots
- 1 bunch scallions thinly sliced
- 1/4 cup fresh cilantro minced (see note 7)
- 1 cup chow mein noodles
- 2 tablespoons sesame seeds for garnish, optional
Instructions
- To make the dressing, in a small bowl, whisk together oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Allow flavors to blend at room temperature while preparing the rest of the salad.
- In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle with chow mein noodles and sesame seeds.
Recipe Video
Notes
- Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
- Hoisin sauce: Usually used as a sweet glaze for meat, hoisin sauce is made from soy beans, fennel, garlic, and chili peppers. Easy to find in the Asian foods section of any grocery.
- Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
- Fresh ginger: Do not substitute ground (powdered) ginger because it doesn’t have the same flavor.
- Chicken: Leftover rotisserie chicken or yesterday's grilled chicken breasts work great. You can even use some of the salad dressing as a marinade before cooking, to boost the flavor up even more (Safety first: make extra dressing for the marinade, then discard whatever comes into contact with raw meat).
- Napa cabbage: Lighter in texture (almost fluffy) than regular cabbage. If you can't find it, use Savoy cabbage, bok choy, or plain old green cabbage. Find out how to cut cabbage like a pro, too.
- Cilantro: If you don't like cilantro, leave it out or substitute something else (fresh basil or parsley would both be good).
- Yield: This recipe makes 6 generous, entrée-sized servings.
- Storage: Store leftover salad covered in the refrigerator for up to 4 days. Cabbage holds up better than lettuce, so this salad has staying-power.
- Make ahead: Make the dressing up to 4 days before you need it. Just store in the refrigerator until you're ready. The salad is best when tossed just before you're ready to eat.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 39gProtein: 32gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 770mgPotassium: 521mgFiber: 4gSugar: 6gVitamin A: 696IUVitamin C: 38mgCalcium: 118mgIron: 4mg
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This is delicious! Very fresh. Followed your tips for cutting your own cabbage and it definitely improves the flavor for me vs pre chopped slaw mix. My only critique would be the dressing is a little hoisin heavy for me (but I like things vinegar-y) so next time I think I’d cut back on the hoisin for a little more rice vinegar and maybe some extra garlic. Could even add thinly chopped celery for extra crunch. Added some avocado on top and it was delish! Thanks!!
Sounds great Em! Hope that variation turns out good! -Meggan
Delicious! I have been searching for a version of dressing like one in a family favorite restaurant and this one is the closest I have found! I left the fennel out as it is not a flavor I enjoy (or detected in the one we love). Thanks for this great dressing recipe!
This was very refreshing and delicious! Thank you for sharing the recipe.
I love this salad and so does my family! For the dressing I added fresh minced garlic and it tastes amazing! For the salad, I actually use half romaine and half cabbage. Usually I’ll just buy the bag of precut cabbage and it works just the same and then you aren’t dealing with the mess of cutting cabbage. I also use garlic ginger wonton strips instead of chow mein noodles. Just a few little tweaks I do. Thanks for the recipe!
Had a special guest pop over when she lost power due to winter storm. Stopped at the grocery and picked up a roasted chicken and a couple bags of pre-made salad mix. Whipped up this salad dressing and I kid you not, it was better than any Asian salad I ever had at Applebee’s. I did add about a tablespoon of honey, but that extra sweetness was just my preference, definitely not necessary. I just love it when recipes actually work! Thank you!
amazing thank you
This was AMAZING! I followed the suggestion of adding some garlic and honey to the dressing. Very easy and so delicious. I shared with my parents and loved it just as much. Thanks for the get recipe!
Loved this salad
Love this salad however I did cut down on ginger by half since I’m not a big fan of it, added a small clove of minced garlic and a tablespoon of honey. Dressing was unbelievable