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Home » Blog » Salad Recipes » Chinese Chicken Salad

Chinese Chicken Salad

Cathy Roma Published: Apr 30, 2020

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Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.
Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.
Chinese Chicken Salad in a glass bowl with two servings in a white bowls.

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.

Chinese Chicken Salad in a large glass serving bowl.

Let’s make Chinese chicken salad

  1. 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.
  2. Toss in carrots, cilantro, scallions, mint, and orange segments for color and tons of flavor.
  3. Peanuts, toasted sesame seeds, and wonton crisps add crunch and texture.
  4. 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).
  5. 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.

Servings of Chinese Chicken Salad in white bowls.

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
Overhead shot of Chinese Chicken Salad in a bowl.
0 from 0 votes
Servings of Chinese Chicken Salad in white bowls.
Print
Chinese Chicken Salad
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.

Course: Salad
Cuisine: Chinese
Keyword: chicken salad, Chinese chicken salad
Servings: 6 Servings
Calories: 802 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
Wonton Crisps
  • 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
Dressing
  • 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
Salad
  • 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
Instructions
Wonton Crisps
  1. Preheat the oven to 350 degrees and line a sheet tray with parchment paper or nonstick foil.

  2. Lay wonton strips in a single layer and drizzle with sesame and canola oils. Sprinkle with sesame seeds and salt.
  3. Bake until golden brown, about 10 mins. Cool and reserve.
Dressing
  1. 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.

Salad
  1. 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).

  2. Top with peanuts, sesame seeds, and wonton crisps. Garnish with cilantro and mint.

*Poached Chicken (if using)
  1. 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.

  2. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard poaching liquid.

  3. 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.

Recipe Notes
  • 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.
Nutrition Facts
Chinese Chicken Salad
Amount Per Serving
Calories 802 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 6g38%
Cholesterol 131mg44%
Sodium 1750mg76%
Potassium 1357mg39%
Carbohydrates 55g18%
Fiber 9g38%
Sugar 24g27%
Protein 60g120%
Vitamin A 7830IU157%
Vitamin C 117mg142%
Calcium 273mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in July 2016 but was republished with tips in April 2020.

5

Recipe, Salad Recipes salad, shredded chicken, side dish, asian, won ton, chicken, chicken salad, main dish, Chinese, Chinese chicken salad, crispy noodles, lunch, napa cabbage, poultry

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Natasha says

    July 5, 2016 at 4:48 pm

    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 🙂

    Reply
    • Cathy says

      July 7, 2016 at 12:18 pm

      Thanks Natasha. It can be a little challenging recreating something from memory, but makes for fun recipe testing!

  2. Mary Ann | The Beach House Kitchen says

    July 6, 2016 at 9:41 am

    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!

    Reply
    • Cathy says

      July 7, 2016 at 12:19 pm

      This is definitely a good way to ease back in Mary Ann!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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