Name: Chinese Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups Napa cabbage, shredded; 3 cups Iceberg lettuce, chopped; 2½ cups cooked chicken, diced; 1 cup carrots, julienned; 11 oz mandarin oranges, drained and patted dry; ⅓ cup green onions, diced; ½ cup chow mein noodles; ½ cup crispy wonton strips; ¼ cup sliced almonds; 2 tablespoons toasted sesame seeds; 2 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 2 tablespoons peanut oil (or substitute with avocado, vegetable, or canola oil); 2 tablespoons soy sauce; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon peanut butter (optional); ¾ teaspoon toasted sesame seed oil; ½ teaspoon ground ginger

Introduction

This Chinese Chicken Salad offers a delightful mix of crisp greens, tender chicken, and vibrant flavors all tossed together with a tangy, savory dressing. It’s a refreshing and satisfying dish perfect for a light lunch or a flavorful dinner side.

A white octagonal plate holds a colorful layered salad. The base layer is light green chopped lettuce with thin orange carrot sticks mixed in. On top are medium-sized chunks of grilled chicken, scattered bright orange mandarin slices, and thinly sliced green onions. Crunchy golden fried wonton strips and curly crispy noodles add texture, sprinkled with pale almond slices and small white sesame seeds. The salad is lightly drizzled with a glossy brown dressing. A large silver spoon rests on the right side of the plate. The plate is on a white marbled surface, with a soft white cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Napa cabbage (shredded)
3 cups Iceberg lettuce (chopped)
2 ½ cups cooked chicken (diced)
1 cup carrots (julienned)
11 oz. mandarin oranges (drained and patted dry)
⅓ cup green onions (diced)
½ cup chow mein noodles
½ cup crispy wonton strips
¼ cup sliced almonds
2 tablespoons toasted sesame seeds
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons peanut oil (can substitute avocado, vegetable, or canola oil)
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic (minced)
1 teaspoon peanut butter (optional)
¾ teaspoon toasted sesame seed oil
½ teaspoon ground ginger

Instructions

Step 1: Combine the rice vinegar, hoisin sauce, peanut oil, soy sauce, honey, minced garlic, peanut butter (if using), toasted sesame seed oil, and ground ginger in a jar with a lid. Shake vigorously until well blended. Alternatively, blend in a mini food processor. Refrigerate the dressing while preparing the salad.
Step 2: Arrange the shredded Napa cabbage and chopped iceberg lettuce on a large serving platter or in a bowl. Drizzle a little of the dressing over the greens and toss lightly to coat.
Step 3: Top the greens with diced chicken, julienned carrots, drained mandarin oranges, and diced green onions. Drizzle more dressing over the top.
Step 4: Garnish the salad with sliced almonds, chow mein noodles, crispy wonton strips, and toasted sesame seeds. Serve immediately with any remaining dressing on the side.

Tips & Variations

Use leftover roasted or rotisserie chicken to save time and add extra flavor.
For a vegetarian version, omit the chicken and add tofu or extra nuts for protein.
If fresh mandarin oranges aren’t available, canned segments work well—just be sure to drain and pat them dry to avoid soggy salad.
Adjust the amount of honey or hoisin sauce to suit your preferred sweetness level in the dressing.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1-2 days to maintain crispness. Reheat chicken if desired before adding to fresh greens. Dress the salad just before serving to keep it fresh and crunchy.

How to Serve

A white rectangular plate holds a colorful layered salad. The base layer is a mix of light green lettuce and shredded cabbage. Scattered on top are bright orange mandarin slices and thin orange carrot strips. Chunks of cooked chicken with a browned outside are spread evenly throughout. Thin, light brown crunchy noodle strips and sprinkled sesame seeds add texture over the salad. Bright green chopped scallions are scattered on top. A silver spoon holds brown dressing just above the salad, with some dressing drizzling onto the chicken and mandarin slices. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the dressing and chop the ingredients ahead of time, but it’s best to combine everything just before serving to keep the vegetables crisp and prevent sogginess.

What can I substitute for peanut oil?

Good substitutes include avocado oil, vegetable oil, or canola oil—all neutral oils that won’t overpower the dressing’s flavor.

Chinese Chicken Salad Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This vibrant Chinese Chicken Salad is a delightful blend of crisp Napa cabbage and iceberg lettuce, tender diced chicken, sweet mandarin oranges, crunchy chow mein noodles, and toasted almonds. Tossed with a flavorful Asian-inspired dressing featuring hoisin sauce, soy sauce, and sesame oil, it offers a perfect balance of sweet, savory, and tangy flavors with a satisfying crunch in every bite. Ideal for a light lunch or a refreshing dinner salad.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Chinese
Diet: Low Fat

Ingredients

Scale

Salad

4 cups Napa cabbage, shredded
3 cups Iceberg lettuce, chopped
2½ cups cooked chicken, diced
1 cup carrots, julienned
11 oz mandarin oranges, drained and patted dry
⅓ cup green onions, diced
½ cup chow mein noodles
½ cup crispy wonton strips
¼ cup sliced almonds
2 tablespoons toasted sesame seeds

Dressing

2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons peanut oil (or substitute with avocado, vegetable, or canola oil)
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon peanut butter (optional)
¾ teaspoon toasted sesame seed oil
½ teaspoon ground ginger

Instructions

Prepare Dressing: Combine the rice vinegar, hoisin sauce, peanut oil, soy sauce, honey, minced garlic, peanut butter (if using), toasted sesame seed oil, and ground ginger in a jar with a lid. Shake vigorously until well combined. Alternatively, use a mini food processor to blend ingredients smoothly. Refrigerate the dressing while preparing the rest of the salad.
Assemble Salad Base: Arrange the shredded Napa cabbage and chopped iceberg lettuce on a large serving platter or in a large bowl. Drizzle a small amount of the prepared dressing over the greens to lightly coat and enhance flavor.
Add Toppings: Evenly distribute the diced cooked chicken, julienned carrots, drained mandarin oranges, and diced green onions over the dressed greens. Drizzle more dressing over these layers for added taste.
Finish with Crunch: Sprinkle the top with sliced almonds, chow mein noodles, crispy wonton strips, and toasted sesame seeds to add texture and nuttiness to the salad.
Serve: Serve the salad immediately with any remaining dressing on the side for guests to add as desired.

Notes

Chicken can be grilled, poached, or rotisserie chicken for convenience.
To keep the salad crunchy, add crispy toppings like chow mein noodles and wonton strips just before serving.
Optional peanut butter in the dressing adds richness but can be omitted for a lighter taste or allergy considerations.
This salad is best served fresh; store leftover dressing separately in the refrigerator for up to 3 days.
For a vegetarian version, omit the chicken and substitute with tofu or tempeh.

Keywords: Chinese chicken salad, Asian salad, healthy chicken salad, crunchy chicken salad, hoisin dressing, mandarin orange salad