Description

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.

Ingredients

Scale

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

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Instructions

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.
Toast Almonds
In a dry pan over medium heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Set aside to cool.
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.
Assemble the Salad
In a large bowl, combine napa cabbage, red cabbage, carrots, green onions, and cilantro. Add in the shredded chicken.
Toss With Dressing
Pour the dressing over the salad and toss thoroughly to coat all ingredients.
Add Crunch
Top with toasted almonds, crispy wonton strips, and sesame seeds just before serving.

Notes

Make it your own: This salad is a canvas. Use what you love, skip what you don’t, and make it fit your pantry. The dressing brings it all together, so don’t stress the details.
Fresh is best: The crispness of the cabbage and the brightness of the herbs really shine when everything is fresh. If your cabbage is looking a little tired, soak it in ice water for 10 minutes—it’ll perk right back up!
Don’t skip the toasting step: Whether it’s almonds, sesame seeds, or even sunflower seeds, toasting makes a world of difference. It adds warmth and depth that raw nuts just don’t have.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salads
Method: Tossed / No Cook (except toasting nuts or cooking chicken)
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 390
Sugar: 6g
Sodium: 540mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg