Chinese Chicken Salad Recipe

This vibrant Chinese Chicken Salad blends crisp vegetables, tender shredded chicken, and a zesty Asian-style dressing. It’s finished with crunchy noodles and sesame seeds for texture.

In just 15 minutes, this fresh and colorful dish delivers layers of flavor and satisfying crunch—perfect for a light lunch, weeknight dinner, or picnic spread.

What You’ll Need for This Chinese Chicken Salad

Chinese cabbage (Napa cabbage) – Soft and mild, this forms the base of the salad with its pleasant crunch and tender texture.
Red cabbage – Adds vivid color and extra crunch to balance the softer Napa.
Carrot – Julienned for slaw-style texture and a sweet, earthy bite.
Chicken – Shredded, cooked chicken adds protein and makes this a complete meal.
Scallions (shallots) – Sliced diagonally for fresh, sharp onion flavor.
Crunchy noodles – Essential for texture; adds that irresistible crispness.
Sesame seeds – Toasted for aroma and a nutty finish.

Making Chinese Chicken Salad: Step-by-Step Overview

Begin by shaking up the dressing: a balanced mix of soy, rice vinegar, sesame oil, and fresh aromatics.
Toss shredded cabbage, carrots, chicken, and scallions with half the crunchy noodles and the dressing.
Serve topped with more noodles and a sprinkle of sesame seeds for the perfect bite in every forkful.

Chinese Chicken Salad Tips and Variations

For maximum crunch and color, keep components separate until just before serving. The dressing benefits from resting 10 minutes to let the garlic and ginger infuse fully. If using tougher cabbages, toss with dressing and let them sit a few minutes before adding noodles to soften slightly. Rotisserie chicken or leftover grilled chicken are great time-savers.

Storing Your Chinese Chicken Salad

Store the components separately to maintain freshness and texture. Keep the chopped vegetables in an airtight container for up to 5 days. The dressing lasts 2–3 days in the fridge (or longer if garlic and ginger are added just before serving). Chicken keeps for up to 3 days or can be frozen. Assemble just before serving for best results.

Frequently Asked Questions

Can I use pre-shredded coleslaw mix?
Yes, it works well as a shortcut—just make sure it includes a mix of green and red cabbage for color and texture.

What type of chicken works best?
Shredded poached or rotisserie chicken breast is ideal. Thigh meat also works for a richer flavor.

Are the crunchy noodles necessary?
They add signature texture and are highly recommended, but roasted peanuts or crispy wontons can be used as a substitute.

Can I make this salad vegetarian?
Absolutely—skip the chicken and add tofu or edamame for protein.

Chinese Chicken Salad

A vibrant and refreshing salad built around a crisp cabbage slaw, tender chicken, and a tangy Asian-style vinaigrette. The texture is elevated with crunchy fried noodles and toasted sesame seeds, offering a contrast that’s both satisfying and irresistible.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Ingredients

• Asian Dressing
• 2 tbsp light soy sauce
• 1 garlic clove finely minced
• 1 tsp sugar
• 1 tbsp toasted sesame oil
• 1 1/2 tsp fresh ginger finely grated or minced
• 3 tbsp rice vinegar or apple cider vinegar
• 1/2 tsp black pepper
• 2 tbsp grapeseed oil or other neutral oil like canola
• Salad
• 1 cup carrot finely julienned
• 4 cups finely shredded Chinese cabbage Nappa cabbage
• 2 cups cooked chicken shredded
• 1 1/2 cups red cabbage finely shredded
• 1/2 cup scallions shallots, sliced diagonally
• Garnishes
• 1 –2 tsp sesame seeds
• 1/2 to 1 cup crispy fried noodles such as Chang’s brand

Instructions

• Pour all ingredients for the dressing into a jar, seal tightly, and shake vigorously to combine; let stand for 10 minutes to develop flavor.
• In a large mixing bowl, combine all salad components along with half of the crunchy noodles. Pour over the dressing and toss thoroughly to ensure even coating.
• Distribute the salad into individual bowls, finishing with a topping of the remaining crispy noodles and a generous scattering of sesame seeds. Serve immediately.

Notes

Light soy sauce has a milder flavor and lighter hue than standard soy sauce. Avoid dark or sweet varieties for this recipe.

Chinese (Nappa) cabbage offers a tender bite; if substituting with regular green or red cabbage, allow the dressed slaw to rest for 10 minutes (without noodles) to soften.

Crispy fried noodles are typically found in the Asian section of supermarkets and are inexpensive; any variety—thick or thin—will work.

To prepare ahead, store dressing, salad, and toppings separately. Assembled salad should be consumed promptly for best texture. Chopped vegetables keep for up to 5 days refrigerated; dressing for 2–3 days unless garlic and ginger are added just before use; cooked chicken lasts 3 days refrigerated or can be frozen.