Chinese Chicken Salad
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Make a restaurant-quality Chinese chicken salad at home with this easy recipe featuring crisp veggies and tender chicken tossed in a delicious sesame-ginger dressing.
Chinese chicken salad is a California-style dish that perfectly blends the flavors of Chinese and American cuisine. Although it was a trendy restaurant menu item in the 1990s, for me, it’s a timeless favorite that will never go out of style. In fact, I would happily eat a salad like this every night of the week if I didn’t have a family to feed! The combination of fresh veggies, like Napa cabbage, crunchy carrots, and crisp bell peppers, combined with tender chicken and a sesame-ginger dressing make for a light and refreshing meal that always leaves you feeling satisfied. In this version, I’ve swapped out the traditional fried wonton strips with nuts to make the salad a bit healthier. However, if you prefer the crispy crunch of wontons, go ahead and add them in! The recipe is very easy to throw together, especially if you use leftover or rotisserie chicken instead of cooking your own — give it a try to see why it’s one of my all-time favorites!
What You’ll Need To Make Chinese Chicken Salad
Step-by-Step Instructions
Make the dressing: In a food processor or blender, combine all of the dressing ingredients.
Blend until smooth.
Assemble the salad: Combine all of the salad ingredients in a large bowl.
Add dressing, little by little, and toss to combine, until the salad is dressed to your liking.
Taste and adjust seasoning if necessary. Serve immediately.
You may also like
- Vietnamese Shredded Chicken Salad
- Asian Kale Salad with Ginger Peanut Dressing
- Thai Crunch Salad with Peanut Dressing
- Asian Chicken Noodle Salad with Ginger-Peanut Dressing
Chinese-Style Chicken Salad with Sesame Ginger Dressing
Make a restaurant-quality Chinese chicken salad at home with this easy recipe featuring crisp veggies and tender chicken tossed in a delicious sesame-ginger dressing.
Ingredients
For the Dressing
- ⅓ cup unseasoned rice vinegar
- ¼ cup soy sauce
- 3½ tablespoons honey
- ¼ cup Asian/toasted sesame oil
- ⅓ cup peanut or vegetable oil
- 3 cloves garlic, peeled and roughly chopped
- 1½ inch square piece fresh ginger, peeled and roughly chopped (see note)
For the Salad
- 4 cups chopped Napa cabbage
- 4 cups chopped romaine (or substitute more Napa cabbage)
- 1 red bell pepper, thinly sliced
- 2 scallions, white and green parts, thinly sliced
- ½ cup grated carrots, from 2 carrots
- ¼ cup chopped fresh cilantro
- ⅓ cup salted cashews or peanuts
- 2 cups cooked, shredded chicken
Instructions
- Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth.
- Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately.
- Note: For easy guidance on how to peel, grate, and chop fresh ginger, click here.
Nutrition Information
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- Per serving (4 servings)
- Calories: 608
- Fat: 48 g
- Saturated fat: 9 g
- Carbohydrates: 28 g
- Sugar: 19 g
- Fiber: 4 g
- Protein: 19 g
- Sodium: 989 mg
- Cholesterol: 53 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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My husband made this for dinner last night and I can certainly understand how you could eat it every day – it was sooo good! My husband said for variety next time he makes this salad he will use your Restaurant -Style Pan Seared Salmon recipe and put the salmon on the salad in place of the chicken. YUMMM
Thanks Jen for another dynamite recipe! How long , do you think the dressing would last in the refrigerator ? Sorry if you’ve already answered this question, but is so darn tasty, I want to save any leftovers!
Thanks
Yes it will keep well for 4 to 5 days. Glad you like it!
Made this for dinner last night. Great salad—crunchy and flavorful, and very easy. I used some of the dressing to marinate pounded chicken breasts for a couple of hours then grilled them. Will definitely make again!
This is SOOO good and a great weeknight meal. I made as directed BUT marinated chicken in a little dressing before grilling it. 5 stars!!
Made this for dinner last night – got my 10 year old to help prepare it and we both thought it was very tasty!
This is amazing. The salad combo with your dressing is fantastic!
I can’t find peanut oil for the dressing. I looked at your picture and don’t see it. Can I substitute something? Thank you.
Hi Jill, Any neutral oil will work – vegetable, canola, grapeseed, etc. Have updated the recipe to give another option. Hope that helps!
Sounds delicious and plan to make it. I have a question about the carbs, as we need to watch carbs for health reasons. Is the honey what is running up the carbs?
Hi Amelie, I just re-checked the nutritional info and it was incorrect. Please see the updated numbers and thank you for bringing that to my attention. Hope you enjoy!
Hi Jenn,
This salad looks fabulous. Can I make it entirely with Napa cabbage? Or is there another lettuce that would work other than Romaine. Romaine scares me because of problems with e-coli.
Thanks!
Hi Hannah, You could make it entirely with cabbage, but if you’d like some greens in there, I think spinach or arugula would work nicely. Hope you enjoy!