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Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.
This Chinese chicken salad is packed full of flavor and texture and won’t leave you feeling even a tiny bit deprived. It’s a recipe for all of you salad naysayers that I promise will make you Team Salad after one bite.
There are two things I miss most from my time living in the bay area: wonderfully fresh and simple Mexican food and Chinese chicken salads.
These salads are everything you want in a bowl…crunchy vegetables, tender chicken, crispy toppings, and a tangy dressing so good that you want to eat it all by itself from a spoon.
I’ve never found a version of a Chinese chicken salad back on the east coast that could hold a candle to those from our California days. So guess what? Time to make my own.
Let’s make Chinese chicken salad
- First off, Napa cabbage is a must. If you prefer, you can use a combination of Napa cabbage and Romaine lettuce, but I love the texture of the cabbage all by itself. It’s hearty and holds up well to the rich dressing without becoming limp and soggy.
- Toss in carrots, cilantro, scallions, mint, and orange segments for color and tons of flavor.
- Peanuts, toasted sesame seeds, and wonton crisps add crunch and texture.
- And of course the tender bites of shredded chicken make it a meal. I like to use either poached chicken or rotisserie chicken, shredded not diced, so it mixes well with the other ingredients. (Poached chicken recipe is below).
- Finally the dressing! Drizzle a little over the top and toss it well, but don’t drench it. Save some to serve on the side.
To me, the dressing is really is what seals the deal. It’s rich and creamy, sweet and salty and if I’m being honest, it’s even a little bit decadent.
Tips for success
- Both poached chicken or rotisserie chicken work well for this recipe. I use poached chicken for tons of recipes during the week including chilis, stews, quesadillas, and tacos. Poach your chicken over the weekend, shred it, and use it all week.
- Don’t pour all of the dressing over the salad to serve. Drizzle about half and reserve the rest to serve alongside.
- After you add the orange segments, toss the salad carefully so you don’t break them up.
- Add the crunchy toppings just before serving so they don’t become soggy.
- The dressing can be stored in the refrigerator for up to a week.
More hearty salad love
- Layered Mexican Salad in a Jar
- Seared Tuna Niçoise Salad
- Chopped BLT Breakfast Salad
- Grilled Chicken Caesar Salad
- Zucchini Noodle Cobb Salad
Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.
- 6 oz wonton wrappers, sliced into 1/2 inch strips
- 2 tsp sesame oil
- 2 Tbsp canola oil
- 1 Tbsp sesame seeds
- 2 tsp kosher salt
- 1 Tbsp Sriracha
- 2 Tbsp soy sauce
- 3 inch piece of ginger, grated
- 1/4 cup hoisin sauce
- 2 Tbsp light brown sugar
- 1/4 cup seasoned rice vinegar
- 2 Tbsp creamy peanut butter
- 1/4 cup canola oil
- 3 Tbsp sesame oil
- 1 head Napa cabbage, shredded
- 4 large carrots, peeled and shredded
- 6 scallions, sliced on the bias
- 1/2 cup cilantro, minced
- 2 Tbsp fresh mint, chopped or torn
- 6 oranges, segmented
- 2 lbs cooked and shredded chicken (*see below for poached chicken instructions)
- 1/2 cup roasted peanuts
- 1 Tbsp sesame seeds, toasted
- chopped cilantro and mint for garnish
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Preheat the oven to 350 degrees and line a sheet tray with parchment paper or nonstick foil.
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Lay wonton strips in a single layer and drizzle with sesame and canola oils. Sprinkle with sesame seeds and salt.
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Bake until golden brown, about 10 mins. Cool and reserve.
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Combine all ingredients except for the oils in the bowl of a food processor and blend well. Slowly add sesame and canola oils and blend until combined.
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Toss cabbage, carrots, scallions, cilantro, and mint together. Carefully toss in orange segments, chicken, and the dressing to taste (reserve some dressing to serve alongside).
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Top with peanuts, sesame seeds, and wonton crisps. Garnish with cilantro and mint.
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Place the chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs – use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, bring to a boil, then reduce to a simmer over very low heat.
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Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard poaching liquid.
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Allow the chicken to cool slightly and then shredwith your hands or two forks. I store mine for a couple days in a large ziploc bag in the refrigerator.
- Both poached chicken or rotisserie chicken work well for this recipe. I use poached chicken for tons of recipes during the week including chilis, stews, quesadillas, and tacos. Poach your chicken over the weekend, shred it, and use it all week.
- Don’t pour all of the dressing over the salad to serve. Drizzle about half and reserve the rest to serve alongside.
- After you add the orange segments, toss the salad carefully so you don’t break them up.
- Add the crunchy toppings just before serving so they don’t become soggy.
- The dressing can be stored in the refrigerator for up to a week.
Update Notes: This post was originally published in July 2016 but was republished with tips in April 2020.
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Natasha says
This looks so good! It reminds me of a salad I used to always get when I was in university. I might have to try and recreate it 🙂
Cathy says
Thanks Natasha. It can be a little challenging recreating something from memory, but makes for fun recipe testing!
Mary Ann | The Beach House Kitchen says
I may have gone a little overboard over the holiday weekend Cathy, so this salad will be the perfect solution to get me back on track! Looks so flavorful!
Cathy says
This is definitely a good way to ease back in Mary Ann!