This Chinese Chicken Salad comes together in 35 minutes and uses ingredients you can find at any grocery store. The dressing — soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic — does most of the heavy lifting, so even a plain grilled chicken breast ends up tasting like something you’d order out. It’s a solid weeknight lunch or a light dinner that doesn’t leave you hunting for side dishes.
What makes this version work
Two things matter here. First, toast the almonds before they go in — even two minutes in a dry pan over medium heat deepens their flavor and keeps them from tasting raw against the bright dressing. Second, dress the salad right before serving, not before. The cabbage and romaine hold up well, but once the dressing hits, the wonton strips start to soften fast. Whisk the dressing ahead, keep it in a jar, and toss everything together at the table. That’s the difference between a crisp salad and a soggy one.
Substitutions that actually work
- Wonton strips: Crushed ramen noodles (uncooked, straight from the packet) work just as well for crunch and are easier to find. Skip the garnish of extra wonton strips on top — not worth the extra dish.
- Sesame oil: Don’t swap this one out — it’s what gives the dressing its distinctive nutty flavor. A little goes a long way, so the bottle lasts.
- Mandarin oranges: Canned in juice (drained well) work fine. Fresh clementine segments are a good swap if you have them.
- Grilled chicken: Rotisserie chicken, shredded, cuts prep time significantly and tastes great here.
- Rice vinegar: Apple cider vinegar is the closest substitute — use the same amount.
Storage and reheating
Store the dressed and undressed components separately if you’re planning ahead. Undressed salad (greens, chicken, oranges) keeps in an airtight container in the fridge for up to 2 days. The dressing keeps in a sealed jar in the fridge for up to a week — give it a good shake before using since the sesame oil will separate. Keep the almonds and wonton strips in a separate bag at room temperature so they stay crispy. Once the salad is fully dressed and assembled, eat it within a few hours. This one doesn’t freeze.
Troubleshooting
- Dressing tastes flat: Add a small squeeze of fresh lime or lemon juice. Bottled ginger paste can be dull — freshly grated ginger makes a noticeable difference.
- Salad is watery at the bottom of the bowl: Mandarin oranges hold a lot of liquid. Drain them in a fine mesh strainer for a few minutes and pat lightly with a paper towel before adding.
- Chicken is dry and stringy: Slice against the grain, and don’t overcook — pull it off the heat at 165°F internal temperature. Letting it rest for 5 minutes before slicing also helps.
- Dressing won’t come together smoothly: Honey can seize up in cold sesame oil. Warm the honey for 10 seconds in the microwave before whisking — it blends much more easily.
- Cabbage tastes too sharp or bitter: Napa cabbage is milder than regular green cabbage. If you’re using red cabbage, slice it very thin and let it sit in the dressing for 5 minutes before adding the other ingredients.
Chinese Chicken Salad
Ingredients
Main Ingredients
- 2 cups mixed greens use a mix of romaine, Napa cabbage, and red cabbage for texture
- 1 cup grilled chicken breast thinly sliced
- 1 cup Mandarin orange segments fresh or canned in juice, drained
- ¼ cup slivered almonds toasted for extra crunch
- ¼ cup crispy wonton strips store-bought or homemade
Dressing
- 3 tablespoons soy sauce low sodium recommended
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil for a nutty aroma
- 1 tablespoon honey adds a subtle sweetness
- 1 teaspoon grated ginger freshly grated for best flavor
- 1 clove garlic minced
Instructions
- Start by preparing your dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until they form a smooth, homogenous blend.
- In a large mixing bowl, combine the mixed greens with the grilled chicken slices. Gently toss to ensure everything is evenly distributed.
- Add Mandarin orange segments and toss lightly to incorporate them into the mix without breaking them.
- Pour the dressing over the salad and gently toss to coat every ingredient, ensuring the greens and chicken absorb the flavors.
- Top with toasted slivered almonds and crispy wonton strips for texture.
Notes
- For a vegetarian version, replace chicken with fried tofu slices.
- You can add a touch of spice to the dressing with a sprinkle of chili flakes.
- To save time, prepare the dressing a day in advance and refrigerate.
Nutrition
Common questions
Can I make this salad ahead of time for meal prep?
Yes, but keep the components separate until you’re ready to eat. Prep the dressing, chicken, and greens up to two days ahead, then assemble and dress just before serving to keep the crunch.
Do I have to use Napa cabbage, or can I use regular cabbage?
Regular green or red cabbage works, but Napa cabbage is much more tender and mild. If you use regular cabbage, slice it as thin as possible so it doesn’t overwhelm the other ingredients.
How do I know when the chicken is cooked through?
The safest way is a meat thermometer — you’re looking for 165°F at the thickest part. If you don’t have one, cut into the thickest part and check that the juices run clear and there’s no pink.
Can I use store-bought dressing instead of making my own?
You can, but the homemade dressing here takes about 2 minutes and tastes noticeably fresher. Look for a sesame-ginger dressing if you go store-bought — avoid anything labeled ‘Asian’ that lists sugar as the first ingredient.
Is this recipe gluten-free?
Not as written — soy sauce and wonton strips both contain gluten. Use tamari or a certified gluten-free soy sauce, and swap the wonton strips for rice crackers or toasted sesame seeds.
My dressing came out too salty. How do I fix it?
Add a little more honey and a small splash of rice vinegar to balance it out. Next time, use low-sodium soy sauce — the recipe calls for it specifically because regular soy sauce can easily overpower the other flavors.
Try these next
- Sweet and Tangy Grape Chicken Salad
- Quick and Delicious Homemade Chinese Fried Rice
- Fresh Vegetable Spring Rolls
- Authentic Japanese Chicken Teriyaki
