introduction
Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. One dish we return to again and again is Chinese Chicken Salad. It mixes bright vegetables, tender chicken, and a tangy dressing for an easy, satisfying meal.
Chinese Chicken Salad is a crunchy, fresh salad inspired by Chinese flavors. People search for it because it is fast, healthy, and full of texture. You will learn how to build this salad step by step. I also share ingredient swaps, serving ideas, storage tips, and quick variations. If you enjoy salads with crunch and savory dressing, this Chinese Chicken Salad will become a go-to.
For a different chicken salad twist, try this Hawaiian Chicken Salad that balances sweet and savory flavors.
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Table of Contents
why make this recipe
Chinese Chicken Salad delivers on taste and convenience. You get crisp greens, sweet peppers, and shredded chicken in one bowl. The dressing combines soy, vinegar, and honey for a bright finish. It works as a light lunch or a side for dinner.
This salad is easy to make. You can use leftover roast chicken or rotisserie chicken. The ingredients are common. The recipe takes about 15 minutes to assemble if the chicken is ready. It fits picky eaters because you can add or remove toppings.
People often worry about soggy greens or flat dressing. A big benefit of this Chinese Chicken Salad is that you add crunchy noodles and sesame seeds at the end. That keeps the salad crisp. You can make the dressing ahead and toss right before serving. For another quick chicken option, see this Greek chicken flatbread for a simple weeknight meal.
how to make Chinese Chicken Salad
Start with warm or cooled cooked chicken. Shred it into bite-size pieces. Place the chicken in a large bowl and add mixed greens. The greens give the salad volume and a fresh base. Add julienned carrots and sliced red bell pepper for color and crunch.
Whisk the dressing in a separate small bowl. Combine soy sauce, rice vinegar, olive oil, and honey. Whisk until the honey dissolves. Season lightly with salt and pepper. Taste and adjust. If you want more tang, add a touch more rice vinegar.
Pour the dressing over the salad and toss gently. Tossing evenly distributes flavor without bruising the greens. Toss until everything is coated but still loose.
Add the crunchy noodles and sesame seeds right before serving. They provide the signature texture contrast. If you add them too soon, they soak up moisture and get soft. That is the most common mistake when making Chinese Chicken Salad.
Timing matters. Chop vegetables right before assembly. Make the dressing up to a day ahead and refrigerate. Keep the crunchy toppings separate until you serve. These steps keep the salad crisp and fresh.
Ingredients
- Cooked chicken, shredded
- Mixed salad greens
- Carrots, julienned
- Red bell pepper, sliced
- Green onions, sliced
- Cilantro, chopped
- Crunchy noodles
- Sesame seeds
- Soy sauce
- Rice vinegar
- Olive oil
- Honey
- Salt and pepper
Each ingredient plays a role. The chicken adds protein and substance. Greens supply bulk and freshness. Carrots and bell pepper add color and crunch. Green onions and cilantro provide aromatic brightness. Crunchy noodles and sesame seeds create texture contrast. The dressing binds flavors and adds tang.
Swaps and tips: use cooked turkey or tofu for a different protein. Swap rice vinegar for apple cider vinegar in a pinch. Use toasted sesame oil for a deeper nutty flavor—use it sparingly. Choose good-quality soy sauce for the best savory base. If you want extra crunch, add sliced almonds or chopped peanuts.
Directions
- In a large bowl, combine the shredded chicken, salad greens, carrots, bell pepper, green onions, and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, olive oil, honey, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat.
- Just before serving, add the crunchy noodles and sesame seeds for extra crunch.
- Serve chilled or at room temperature.
For best results, dress the salad lightly. You can always add more dressing, but you cannot remove it once added. Keep the crunchy noodles separate until the last minute. If you prep ahead, store the dressing in the fridge and chop vegetables the same day.
how to serve Chinese Chicken Salad
Serve this Chinese Chicken Salad on a large platter for sharing. It also works well in individual bowls. The salad pairs with steamed rice or simple fried rice for a fuller meal. Offer extra soy sauce, chili flakes, or a squeeze of lime on the side for guests who want bold flavor.
This salad shines at potlucks, weeknight dinners, and casual lunches. It balances crunchy, salty, sweet, and tangy notes. For an easy side swap, serve the salad alongside baked taquitos or light wraps like these baked cream cheese chicken taquitos for a party platter.
Textural balance matters. Soft greens, tender chicken, and crisp noodles create an enjoyable mouthfeel. Add extra cilantro or sliced cucumber to refresh the palette.
how to store Chinese Chicken Salad
Store the dressed salad in the fridge for up to 24 hours. For best texture, keep the dressing and crunchy toppings separate. Place the undressed salad in an airtight container. Keep the dressing in a small jar.
Do not freeze this salad. Greens and crunchy noodles do not thaw well. If you have extra shredded chicken, freeze it separately for future meals. Reheat frozen chicken fully, then cool before adding to fresh greens.
When reheating leftover dressed salad, expect the crunch to fade. If you must store a fully dressed salad, eat it within a day. Always check that refrigerated chicken feels and smells normal. Follow general safety rules: consume cooked chicken within 3–4 days.
tips to make Chinese Chicken Salad
Use high-quality rotisserie or roasted chicken for flavor and ease. Cut vegetables uniformly so every bite mixes well. Warm leftover chicken slightly before shredding; it shreds cleanly when warm. Taste the dressing before adding salt. Soy sauce adds saltiness, so you may need less table salt.
Toast sesame seeds briefly in a dry pan for extra aroma. If you like extra heat, add a dash of sriracha to the dressing. To make the salad more filling, toss in edamame or cooked quinoa. To save time, buy pre-cut vegetables and a bagged green mix, but choose sturdy greens like romaine or cabbage for better hold.
variation (if any)
Mandarin twist: Add canned mandarin segments and sliced almonds for sweetness and crunch. This variation echoes takeout flavors while keeping it fresh.
Spicy sesame: Whisk in a teaspoon of chili paste or sambal oelek to the dressing. Add toasted sesame oil and chopped peanuts for extra depth.
Asian slaw: Replace mixed greens with shredded cabbage and use extra rice vinegar. This version holds up well if you need to make the salad ahead.
Tofu or shrimp: Swap the chicken for pan-fried tofu or cooked shrimp. Marinate the protein briefly in soy sauce and lime before adding to the salad.
Low-carb option: Skip crunchy noodles and add toasted sesame seeds and sliced radish for crunch. Increase olive oil slightly to maintain mouthfeel.
FAQs
Can I use rotisserie chicken for Chinese Chicken Salad?
Yes. Rotisserie chicken works great. It saves time and adds roasted flavor. Shred it warm for easy shredding.
How long will this salad stay fresh?
Store undressed salad up to 3 days for vegetables and up to 4 days for cooked chicken. Dressed salad is best within 24 hours to keep crunch.
Can I make the dressing ahead?
Absolutely. Make the dressing up to 3 days ahead and refrigerate. Bring it to room temperature and whisk before using.
Conclusion
If you want extra recipe ideas that pair well with this salad, check out this detailed version on Chinese Chicken Salad – RecipeTin Eats. For a crunchy twist with mandarin oranges, see the Best Crunchy Mandarin Orange-Chicken Salad Recipe – How To …. For a lighter take, this Chinese Chicken Salad – Eat Yourself Skinny offers a slimmed-down approach.
Print
Chinese Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Chinese Chicken Salad brings crisp veggies, shredded chicken, and a tangy soy-honey dressing in a quick, tasty bowl.
Ingredients
- Cooked chicken, shredded
- Mixed salad greens
- Carrots, julienned
- Red bell pepper, sliced
- Green onions, sliced
- Cilantro, chopped
- Crunchy noodles
- Sesame seeds
- Soy sauce
- Rice vinegar
- Olive oil
- Honey
- Salt and pepper
Instructions
- In a large bowl, combine the shredded chicken, salad greens, carrots, bell pepper, green onions, and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, olive oil, honey, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat.
- Just before serving, add the crunchy noodles and sesame seeds for extra crunch.
- Serve chilled or at room temperature.
Notes
For best results, dress the salad lightly and keep the crunchy noodles separate until the last minute. You can make the dressing up to three days ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Chinese