Crisp & Colorful Chinese Chicken Salad

Eleanor Craig

This Chinese Chicken Salad is a refreshing medley of crisp vegetables, tender poached chicken, and a vibrant sesame-ginger dressing—an East-meets-West classic with roots in Californian-Chinese fusion. It balances sweet, savory, and tangy notes, making it an ideal light lunch or standout dinner dish.

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Prep Time 25

Cook Time 20

Total Time 45

Course Salad

Cuisine Fusion / Other

Servings bowls

Calories 392 kcal

Equipment

Medium saucepan
Mixing bowls
Whisk
Chef's Knife
Cutting board
Salad spinner or clean kitchen towel

Ingredients

For the Salad:

2 cups shredded napa cabbage about half a small head
1 cup shredded red cabbage for color and crunch
1 cup carrots, julienned preferably fresh and sweet
1 cup snow peas, thinly sliced blanched briefly for tenderness
3 pieces scallions finely sliced, both green and white parts
2 cups shredded cooked chicken breast poached or rotisserie chicken
½ cup crispy wonton strips optional for crunch
2 tablespoons toasted sesame seeds for garnish and subtle nuttiness

For the Dressing:

¼ cup soy sauce preferably low sodium
2 tablespoons rice vinegar unseasoned
1 tablespoon honey or maple syrup for a vegan option
1 teaspoon toasted sesame oil adds deep nutty aroma
1 teaspoon fresh ginger, grated
1 clove garlic, minced preferably freshly minced
3 tablespoons vegetable oil neutral oil like grapeseed or canola works well

Instructions

In a medium bowl, combine napa cabbage, red cabbage, carrots, snow peas, and scallions. Use a salad spinner or pat dry with a towel to remove any moisture for better crunch and dressing adherence.
Add the cooked, shredded chicken into the salad and gently toss to blend evenly.
In a separate bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and vegetable oil until emulsified and smooth. Taste and adjust seasoning as needed (add a splash of lime juice for brightness if desired).
Drizzle the dressing over the salad and toss gently to coat without bruising the vegetables.
Garnish with toasted sesame seeds and crispy wonton strips. Serve immediately to maintain maximum crunch.

Notes

For vegetarians, replace chicken with baked tofu.
Add mandarin orange segments for a touch of citrus.
If prepping ahead, store vegetables and dressing separately, combining just before serving.

Nutrition

Calories: 392kcalCarbohydrates: 31gProtein: 24gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 1065mgPotassium: 540mgFiber: 4gSugar: 8gVitamin A: 6022IUVitamin C: 40mgCalcium: 127mgIron: 4mg

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