Chinese Chicken Salad Recipe – Easy Healthy Asian-Inspired Lunch Idea
This Chinese chicken salad recipe is fresh, crunchy, and flavorful, made with shredded chicken, crisp veggies, crunchy noodles, and sesame dressing. Perfect for healthy lunches, meal prep, or a light dinner option.
Equipment
- Large mixing bowl
- Cutting board and sharp knife
- Whisk and small bowl (for dressing)
- Skillet or pot (if cooking chicken)
- Tongs or salad servers
Ingredients
- 2 cups cooked chicken (poached, grilled, or rotisserie, shredded)
- 3 cups shredded cabbage (red and green mix)
- 1 cup shredded carrots
- 1 bell pepper (thinly sliced)
- 1 cup crispy chow mein noodles or wonton strips
- 3 scallions (sliced)
- 2 tbsp sesame seeds
- ¼ cup sliced almonds (toasted)
- ¼ cup fresh cilantro (chopped)
Dressing:
- 3 tbsp soy sauce (or gluten-free alternative)
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey (or sugar)
- 1 tsp grated ginger
- 1 garlic clove (minced)
Instructions
- Prepare Chicken: Shred or slice cooked chicken into bite-sized pieces.
- Chop Vegetables: Finely slice cabbage, carrots, bell pepper, and scallions. Place in a large bowl.
- Make Dressing: Whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic until smooth. Adjust to taste.
- Toss Salad: Add chicken to the vegetables. Pour dressing over and toss until evenly coated.
- Add Crunch: Just before serving, top with crispy noodles or wonton strips.
- Garnish: Sprinkle sesame seeds, toasted almonds, and cilantro. Serve chilled or at room temperature.
Notes
- Use rotisserie chicken for convenience.
- Toast almonds and sesame seeds for deeper flavor.
- Keep noodles separate until serving to maintain crunch.
- For variations, try shrimp, tofu, or turkey as protein swaps.
- Peanut or miso dressing offers a flavorful alternative.
- Chill salad for 15–20 minutes before serving to enhance flavor.