Savory Chinese Chicken Salad

There’s something incredibly comforting about a dish that delivers big on flavor, texture, and freshness—all in one bite. This Savory Chinese Chicken Salad has been a quiet hero in my kitchen for years, and today, I’m finally sharing it with you. It’s crunchy, colorful, protein-packed, and most importantly, deeply satisfying. Whether you’re meal-prepping for the week or hosting a summer brunch, this salad brings just the right balance of savory, nutty, tangy, and crisp.

If you’ve ever had that one restaurant Chinese chicken salad you just can’t stop thinking about—this is your homemade version, but better. Way better. I’m kicking myself for not having shot it the last time I made it because the colors alone make it a showstopper. The smell of the sesame oil mingling with shredded chicken and the crunch of toasted almonds—trust me, you’ll be hooked.

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Why You’ll Love This Chinese Chicken Salad

This salad is anything but boring. I promised you versatile, and here’s proof!

• Full of texture: Shredded chicken, crunchy cabbage, crispy wontons, sliced almonds—it’s a flavor and texture playground.
• Hearty yet fresh: It fills you up without weighing you down, making it perfect for lunch, light dinners, or picnic fare.
• Meal prep dream: It holds up beautifully in the fridge and is even better the next day.
• Flavor-packed: The sesame-ginger dressing is seriously addictive. Sweet, savory, with just the right bite of vinegar and depth of soy sauce.

What Does It Taste Like?

Imagine tender chicken coated in a sesame-forward, umami-rich dressing, tossed with crisp napa cabbage and crunchy add-ins like toasted almonds and fried wonton strips. It’s nutty, savory, slightly tangy with a whisper of sweetness from honey or sugar in the dressing. It’s bright, refreshing, and every bite is a little different—always a good thing with salads.

Benefits of This Recipe

• High protein & low carb (depending on your add-ins)
• Great for feeding a crowd
• Customizable to your taste
• Ready in under 30 minutes
• Perfect make-ahead lunch

Ingredients

• 2 cups cooked chicken breast, shredded
• 3 cups napa cabbage, thinly sliced
• 1 cup red cabbage, shredded
• 1 large carrot, julienned or shredded
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped (optional but recommended)
• 1/3 cup sliced almonds, toasted
• 1 cup crispy wonton strips or chow mein noodles
• 1 tbsp sesame seeds (optional)

For the Dressing:

• 3 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup neutral oil (like avocado or canola)
• 1 tbsp honey (or sugar)
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• Salt and pepper to taste

Necessary Tools

• Sharp chef’s knife or mandolin slicer
• Large salad bowl
• Small whisk and bowl for dressing
• Cutting board
• Frying pan (if toasting almonds or frying wontons yourself)

Substitutions and Variations

One of the things I love most about this Savory Chinese Chicken Salad is how incredibly flexible it is. You can make it suit whatever you’ve got on hand—or whatever mood you’re in—with just a few simple swaps. This is the kind of recipe that invites creativity, not perfection!

Protein Options

Not feeling chicken today? No problem. Try:

• Tofu – Use extra firm tofu, pressed and pan-fried until golden. It soaks up the dressing beautifully.
• Shrimp – Lightly sautéed or grilled shrimp are amazing with the sesame-ginger flavors.
• Beef strips – Think thinly sliced, seared steak or leftover grilled beef. A total flavor upgrade.
• Rotisserie chicken – The ultimate shortcut. Shred it warm and toss it right in.
• Crispy tempeh or seitan – For a more protein-rich vegetarian twist.

Vegetable Add-Ins

Want to bulk it up or sneak in more veggies? Go wild with:

• Snow peas or snap peas, sliced thin for a fresh crunch
• Shredded Brussels sprouts – surprisingly great in salads
• Cucumbers, thinly sliced for freshness
• Bell peppers, for color and sweetness
• Edamame, for an extra protein boost

Leafy Alternatives to Cabbage

If napa or red cabbage isn’t available, swap with:

• Green cabbage – more widely available, just as crunchy
• Romaine lettuce – adds a lighter, more airy crunch
• Kale – yes, really! Massage it with a bit of oil first to soften

Crunchy Topping Alternatives

Don’t have wonton strips or chow mein noodles? Try:

• Crushed instant ramen noodles (uncooked!)
• Toasted sunflower seeds or pumpkin seeds
• Roasted peanuts or cashews
• Torn and toasted pita or tortilla strips

Dressing Variations

You can riff on the dressing depending on what flavors you’re craving:

• Add a little spice: A dash of sriracha or chili crisp kicks up the heat.
• Make it creamier: Whisk in a spoonful of peanut butter or tahini.
• Use lime juice instead of vinegar: For a bright, citrusy twist.
• Swap honey with maple syrup or agave: If you’re vegan or just out of honey.

Fruit Additions

A little sweetness goes a long way in balancing the savory elements:

• Mandarin orange segments (the canned ones in juice work great!)
• Diced mango or pineapple – for a tropical vibe
• Shredded green apple – crisp, tart, and beautiful in each bite

Make It a Meal Bowl

Turn this salad into a complete meal bowl by serving it over:

• Brown rice
• Soba noodles
• Quinoa
• Rice noodles

This not only adds heartiness, but makes it more filling if you’re feeding hungry people (or just really hungry you!).

Instructions

1. Prepare the Chicken
   If you’re not using pre-cooked chicken, poach or bake chicken breasts and shred once cooled. Rotisserie chicken works beautifully here.
2. Toast Almonds
   In a dry pan over medium heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Set aside to cool.
3. Make the Dressing
   In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, neutral oil, ginger, and garlic until emulsified. Taste and adjust seasoning with salt and pepper.
4. Assemble the Salad
   In a large bowl, combine napa cabbage, red cabbage, carrots, green onions, and cilantro. Add in the shredded chicken.
5. Toss With Dressing
   Pour the dressing over the salad and toss thoroughly to coat all ingredients.
6. Add Crunch
   Top with toasted almonds, crispy wonton strips, and sesame seeds just before serving.

What to Serve with This Salad

• A cup of miso soup or hot and sour soup
• Steamed dumplings or spring rolls
• Jasmine or brown rice on the side
• Cold green tea or sparkling citrus water

Helpful Tips

This isn’t just a salad—it’s a texture-and-flavor wonderland. But to really make it shine, here are a few tips I’ve learned from making it (more times than I should admit):

1. Don’t Overdress the Salad

This is a salad best enjoyed with a light touch when it comes to dressing. The sesame vinaigrette is bold and flavorful, so a little goes a long way. Start with half, toss, taste, and add more if needed.

2. Keep Crunchy Add-ins Separate Until Serving

If you’re meal prepping or making it ahead for a party, don’t mix in the almonds or wonton strips too early. They’ll get soggy and lose their magic. Instead, keep them in a separate container and sprinkle just before serving for max crunch.

3. Use a Mandolin or Sharp Knife for Cabbage

Thinly sliced cabbage is key to a balanced bite. A mandolin will give you those fine, restaurant-style shreds, but a sharp knife and a little patience work just as well.

4. Toast the Nuts—Don’t Skip This!

It might be tempting to throw in raw almonds, but toasting them brings out their deep, nutty flavor and adds a warm, golden crunch that makes all the difference.

5. Let the Chicken Cool Before Mixing

Hot chicken will wilt your veggies and absorb too much of the dressing. Let it cool to room temp or even chill it a bit before tossing it in.

6. Make Extra Dressing

I can’t stress this enough—this dressing is good on everything. Make a double batch and store it in a mason jar in the fridge. It’s amazing on grilled veggies, rice bowls, or even as a dip for dumplings.

7. Use a Mix of Green and Red Cabbage for Color

Not only does it look beautiful (that purple pop is stunning!), but the slight bitterness of red cabbage balances the sweeter notes in the dressing. Trust me, it’s a small tweak with a big impact.

8. Short on Time? Grab a Rotisserie Chicken

This is one of those meals where a store-bought rotisserie chicken makes life easier without compromising flavor. Shred it while it’s still warm—it pulls apart beautifully.

Conservation and Storage

Let’s talk about keeping this salad fresh—because the beauty of a dish like this is not only in how delicious it is on day one, but how wonderfully it holds up in the days that follow. This Savory Chinese Chicken Salad is practically made for prepping ahead, but there are a few small tricks that’ll keep it tasting restaurant-fresh every time.

Make-Ahead Tips

If you’re planning to prep this salad for lunches or an upcoming gathering, here’s the golden rule: store each component separately until you’re ready to serve. This means:

• Dressing in a jar (it only gets better as it sits!)
• Chicken, veggies, and herbs in an airtight container
• Crunchy toppings—almonds, wonton strips, seeds—stored separately in a dry container or zip-top bag

Keeping everything apart ensures nothing gets soggy, and you’ll enjoy that signature crunch every single time.

How Long Does It Last?

• Undressed salad base (cabbage, carrots, onions): 3–4 days in the fridge
• Shredded cooked chicken: up to 4 days refrigerated
• Dressing: up to 7 days in a sealed jar in the fridge
• Crunchy toppings: up to 1 week in a cool, dry pantry

After Tossing with Dressing

Once the salad is fully assembled and tossed with the dressing, it’s best eaten within 24 hours for maximum crunch. That said, I’ve happily devoured leftovers the next day when the flavors had soaked in—it’s less crisp but deeply flavorful.

Freezing?

This one’s a no-go for freezing, I’m afraid. The cabbage and fresh veggies don’t thaw well, and the texture takes a serious hit. But the good news? It comes together so fast, there’s really no need to freeze it.

Frequently Asked Questions

Can I make this salad vegetarian?
Absolutely! Swap the chicken for tofu, tempeh, or extra veggies like edamame.

Is it spicy?
Not as written, but you can add a drizzle of chili oil or sriracha to turn up the heat.

Can I make it ahead?
Yes—just keep the dressing and crunchy toppings separate until ready to serve.

What’s the best chicken to use?
I love poached or roasted chicken breast for this, but shredded rotisserie chicken is the ultimate shortcut.

Conclusion

This Savory Chinese Chicken Salad is one of those recipes you’ll find yourself coming back to again and again. It’s quick to throw together, yet layered with bold, craveable flavors and a rainbow of textures. The kind of dish that makes you feel good—energized, full, and refreshed.

If you try it, I’d love to hear about it! Leave a review below and tag your photos on Pinterest so we can all drool over your creation. And if you’re as into this salad as I think you’ll be, check out my other vibrant, Asian-inspired recipes that use simple ingredients and pack in huge flavor.

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