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This Chinese chicken salad is wonderfully flavorful. You can make it in advance and refrigerate until you're ready to serve it.
I like to make a big batch and enjoy it over a few days. It's perfect for lunch or as a light weeknight dinner.
This salad is so good! The dressing, based on sesame oil and soy sauce with a hint of garlic and ginger, is phenomenal. I also love the crunch that the shredded cabbage provides.
I love main-dish salads you can make ahead of time, such as taco salad, Thai chicken salad, chicken Cobb salad, and turkey salad. Indeed, one of the advantages of this Chinese chicken salad is that you make it in advance. When I anticipate a busy week, I make a big batch on Sunday and have ready-made meals for several days.
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- Ingredients
- Variations
- Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
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Ingredients
Here's an overview of the ingredients needed to make this salad. The exact measurements are included in the recipe card below.
For the Salad:
- Shredded cooked chicken: I use pre-cooked chicken breasts. You can use baked chicken breast, grilled chicken breast, or broiled chicken breast. You can also use rotisserie chicken. Just make sure to remove the skin.
- Shredded green cabbage: Adds a wonderful crunch to the salad. To make life easy, I often use a bag of coleslaw mix that includes shredded carrots, red cabbage, and green cabbage.
- Sliced green onions: I only use the green parts. They add color and flavor. Mix them into the salad or sprinkle them on top for a pretty presentation.
For the Sesame Dressing:
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can also use a gluten-free alternative.
- Sesame oil: I like to use toasted sesame oil. It's so flavorful!
- Rice vinegar: If you don't have any on hand, it's OK to use white wine vinegar instead. I don't recommend using plain distilled vinegar. It's too acidic.
- Honey: Just one tablespoon to balance out the other flavors. You can omit this ingredient if you wish.
- Minced garlic and ginger: You can mince them by yourself or use the stuff that comes in a jar. Freshly minced will taste better. I don't recommend using garlic or ginger powders. They're not as flavorful.
- Red pepper flakes: They don't make the salad truly spicy. They merely add an extra layer of flavor.
Variations
- Some recipes for Chinese chicken salad call for canned mandarin oranges, but I'm not fond of fruit in savory salads. I also don't add grapes to my keto chicken salad. But feel free to add ¼ cup of them if you wish.
- You can skip the crunchy noodles often added to these salads. The cabbage provides plenty of crunch. If you'd like, you can add ¼ cup of slivered almonds.
- Instead of shredded cabbage or coleslaw mix, you can use broccoli slaw. It's very good!
- If you enjoy spicy foods, increase the amount of red pepper flakes. Start with ½ teaspoon and taste. You can always add more.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this Chinese chicken salad:
In a large bowl, toss together the shredded chicken, shredded cabbage, and sliced green onions (or reserve the green onions and sprinkle them on top of the salad after it's ready).
In a small bowl or jar, mix the dressing ingredients.
Pour the dressing over the salad and toss to coat.
Cover and refrigerate for one hour to allow the flavor to meld. Toss again before serving.
Expert Tip
One of the best things about this salad is that you can make it in advance and refrigerate it.
In fact, it tastes better as the flavors are allowed to meld, so it's best to make it a few hours before you plan on serving it.
Recipe FAQs
Is this salad truly Chinese?
This is a Chinese-American fusion dish. I've been to China in the 1990s, and I was never served this type of salad. However, it's inspired by Chinese flavors and ingredients and is very good!
How can I make this salad crunchy?
While some recipes call for crunchy noodles, those are unnecessary. The cabbage adds plenty of crunch, and you can also add a handful of slivered almonds.
Can I skip the honey?
Yes, you can. But I use just a tablespoon, and I like how it balances out the other flavors.
Serving Suggestions
Much like no-mayo chicken salad and avocado chicken salad, this is a main dish salad. It has chicken and vegetables, and it's very substantial and filling.
Of course, it's the perfect lunch. But I also like serving it for dinner, especially in the summer when I don't feel like cooking.
There's no need to serve this salad with sides. Just serve a bowl of it for a tasty, satisfying meal. It goes perfectly with a refreshing glass of cucumber water!
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. But remember to start counting on the day the chicken was cooked. I don't recommend freezing this salad.
More Salad Recipes
- Avocado Chicken Salad
- No-Mayo Chicken Salad
- Keto Chicken Salad
- Thai Chicken Salad
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Recipe Card
4.98 from 144 votes
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Chinese Chicken Salad
Check out this flavorful Chinese chicken salad that you can make in advance and refrigerate. I like to make a big batch and enjoy it over several days.
Prep Time20 minutes mins
Rest time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Salad
Cuisine: Chinese
Servings: 4 servings
Calories: 322kcal
Author: Vered DeLeeuw
Ingredients
- 1.5 pounds chicken breasts cooked and shredded
- 12 ounces coleslaw mix or ½ green cabbage, shredded
- ⅓ cup green onions thinly sliced, green part only (2 ounces)
Dressing:
- 4 tablespoons reduced-sodium soy sauce or a gluten-free alternative
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey real or sugar-free
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh ginger root minced
- ¼ teaspoon red pepper flakes
Garnish:
- 1 tablespoon sesame seeds
Instructions
Use your hands to shred the chicken breasts. Place the chicken pieces in a very large mixing bowl.
Add the shredded cabbage and the green onions and toss everything together.
In a small jar, add the dressing ingredients. Shake well to mix. You can also whisk the dressing ingredients in a small bowl.
Pour the dressing over the salad and toss to coat.
Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving and sprinkle with sesame seeds.
Video
Notes
If you need to cook the chicken, you can follow this recipe for baked chicken breasts.
The nutrition info assumes that real honey was used.
One of the best things about this salad is that you can make it in advance and refrigerate it. In fact, it tastes better as the flavors are allowed to meld, so it's best to make it a few hours before you plan on serving it.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. But remember to start counting on the day the chicken was cooked. I don't recommend freezing this salad.
Nutrition per Serving
Serving: 0.25recipe | Calories: 322kcal | Carbohydrates: 12g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Sodium: 793mg | Fiber: 3g | Sugar: 7g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
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