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I developed this Chinese Chicken Salad with a variety of colors, textures, and flavors. Choose and select the best possible salad without going overboard or adding “everything but the kitchen sink.”
Meggan’s notes
When I was in culinary school, we spent a lot of time talking about balance in recipes. You want to balance flavors, colors, and textures whenever possible. If you’re plate is full of nothing but soft, mushy foods, that can get pretty boring! And if every flavor hits you in the head like a hammer, you’ll end up with a headache.
That’s why this recipe has a specific selection of vegetables but not every vegetable under the sun. Cabbages, scallions, and cilantro round out the greens while carrots and color. Chow mein noodles add crunch, and chicken adds protein and softness.
A simple, delicious dressing with all the Asian flavors you know and love ties it all together. The dressing also doubles as a marinade or appetizer dipping sauce. It’s so good, you might want to drink it!
Table of Contents
Chinese Chicken Salad Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
- Hoisin sauce: Usually used as a sweet glaze for meat, hoisin sauce is made from soy beans, fennel, garlic, and chili peppers. Easy to find in the Asian foods section of any grocery.
- Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
- Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
- Napa cabbage: Lighter in texture (almost fluffy) than regular cabbage. If you can’t find it, use Savoy cabbage, bok choy, or plain old green cabbage. Find out how to cut cabbage like a pro, too.
- Chicken: Leftover rotisserie chicken or yesterday’s grilled chicken breasts work great. You can even use some of the salad dressing as a marinade before cooking, to boost the flavor up even more (Safety first: make extra dressing for the marinade, then discard whatever comes into contact with raw meat).
- Cilantro: If you don’t like cilantro, leave it out or substitute something else (fresh basil or parsley would both be good).
How to make Chinese Chicken Salad
- To make the dressing, in a small bowl, whisk together oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Allow flavors to blend at room temperature while preparing the rest of the salad.
- In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro.
- Drizzle with salad dressing.
- Toss to combine and sprinkle with chow mein noodles and sesame seeds.
Asian Chicken Salad Recipe Tips and Variations
- Yield: This recipe makes 6 generous, entrée-sized servings.
- Make ahead: Make the dressing up to 4 days before you need it. Just store in the refrigerator until you’re ready. The salad is best when tossed just before you’re ready to eat.
- More mix-ins: Try slivered, toasted almonds, ramen noodles, edamame, bean sprouts, bok choy, wonton crisps, pea pods, or mandarin orange segments.
- Rainbow Thai Salad with Mango: A vegetarian version of the Thai Chicken Salad, this version has kale, carrots, and sweet slices of mango.
- Thai Chicken Salad: This colorful salad is loaded with fresh herbs and vegetables, grilled lemon chicken, and a pantry-friendly peanut dressing. It’s a great recipe to add to your meal rotation if you’re looking for nutrient-dense, unprocessed meals.
- More Asian flavors: Start off your next Asian meal with Cream Cheese Wontons or Pot Stickers. Try a side dish of quick Brown Fried Rice or Baby Bok Choy Salad with Sesame Dressing. For a delicious main dish, try Hibachi Steak with Wasabi Potatoes and a drizzle of Teriyaki Sauce (inspired by The Cheesecake Factory).
Serving Asian Chicken Salad
Asian Chicken Salad is a great stand-alone lunch or light dinner option perfect for al fresco dining in the summer. But, don’t be afraid to think outside the salad! Tuck your chicken salad into a tortilla or pita bread for a delicious wrap, or add pasta or rice for a heartier side dish.
Complete your menu with a platter of Pot Stickers, a bowl of Chicken Ramen, or with a basket of spicy Chinese Chicken Wings. Asian Chicken Salad is a great option for meal prep, too. Because the salad is based on cabbage and carrots, it stays crunchy all week long.
Storing Chinese Chicken Salad
Store leftover salad covered in the refrigerator for up to 4 days. Cabbage holds up better than lettuce, so this salad has staying-power.
Chinese Chicken Salad FAQs
You can make your own Hoisin sauce with common pantry ingredients.
4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon honey or agave nectar
2 teaspoons distilled white vinegar
2 teaspoons sesame oil
¼ teaspoon hot sauce
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
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Chinese Chicken Salad
Ingredients
For the dressing:
- 1/3 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tablespoons canola oil
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated (see note 1)
- 1/2 teaspoon toasted sesame oil
For the salad:
- 4 cups cooked chicken shredded or diced
- 1 pound napa cabbage cored and finely shredded (about 4 cups, see note 2)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 bunch scallions thinly sliced
- 1/4 cup minced fresh cilantro (see note 3)
- 1 cup chow mein noodles
- 2 tablespoons sesame seeds for garnish, optional
Instructions
- To make the dressing, in a small bowl, whisk together oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Allow flavors to blend at room temperature while preparing the rest of the salad.
- In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle with chow mein noodles and sesame seeds.
Recipe Video
Notes
- Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
- Napa cabbage: Or substitute green cabbage, savoy cabbage, or even bok choy.
- Cilantro: If you don’t like cilantro, substitute fresh parsley or basil.
- Yield: This recipe makes 6 generous, entrée-sized servings.
- Storage: Store leftover salad covered in the refrigerator for up to 4 days. Cabbage holds up better than lettuce, so this salad has staying-power.
Okay, so I love the recipe. But the prep time is WAY off. Maybe I’m slow, but it took me at least 10 minutes to grate the ginger. I love the result. It’s a tasty salad. It might be good to be more realistic about the shredding, chopping, grating and making the dressing time. Also, uncertain what the “cook time” is as chicken was already cooked.
Thank you for the recipe. Just for other amateurs, give yourself some more time if there are hungry people waiting. 😉
Hello Ellen,
Do you happen to have a food processor by chance or a mandolin?
Using either of those will make prepping, chopping, grating and slicing actually fun and satisfying because it takes just a few minutes to do them all in the same container. And you can even mix up the vinaigrette in a food processor super quick, then use it to slice and grate… Hope this helps.. 🤗
Delicious! I made this for a group of 15 women and it was a big hit. Definitely make several batches of the dressing.
I’m so glad it was a hit, Carol! – Meggan
Delicious! The Dressing is on point which will make it a hit every time. Yes, be sure to marinate your chicken and use whatever you want in the salad mix. I added cucumbers and also used Roman lettuce. Simply the best!
I’m glad you loved it, Janice! Thanks! – Meggan
Delicious. Thank you.
You’re welcome Brian! Take care! – Meggan
Great Chinese Salad! Reminded me of the Chinese Chicken salad I loved at a cafe in San Anselmo, California.
Hi Nancee, so glad you loved it! Take care! – Meggan
Comfort’s by any chance?? I’ve been searching for a Comfort’s “copy cat” recipe for YEARS! Comfort’s is the best Chinese Chicken Salad!
…edit: If this is anything like Comfort’s, I’ll be SO VERY HAPPY and will make this IMMEDIATELY (even if I have to brave this storm to get the ingredients!).
I’ve tried many different Asian Chicken Salad recipes over the years, but this one beats them all! Happy the search is over as this will now be my “go to” Chinese/Asian Chicken Salad! It’s the perfect balance of textures and flavors and my whole family loved it as well!
I’m so happy you love this salad, Kathy! 🙂
This was amazing.I like chicken so much and my kids also.
thank you so much.
Hi Persis! I’m so happy you and your kids loved this salad! Take care! – Meggan
This is delicious! Very fresh. Followed your tips for cutting your own cabbage and it definitely improves the flavor for me vs pre chopped slaw mix. My only critique would be the dressing is a little hoisin heavy for me (but I like things vinegar-y) so next time I think I’d cut back on the hoisin for a little more rice vinegar and maybe some extra garlic. Could even add thinly chopped celery for extra crunch. Added some avocado on top and it was delish! Thanks!!
Sounds great Em! Hope that variation turns out good! -Meggan
Delicious! I have been searching for a version of dressing like one in a family favorite restaurant and this one is the closest I have found! I left the fennel out as it is not a flavor I enjoy (or detected in the one we love). Thanks for this great dressing recipe!
This was very refreshing and delicious! Thank you for sharing the recipe.
I love this salad and so does my family! For the dressing I added fresh minced garlic and it tastes amazing! For the salad, I actually use half romaine and half cabbage. Usually I’ll just buy the bag of precut cabbage and it works just the same and then you aren’t dealing with the mess of cutting cabbage. I also use garlic ginger wonton strips instead of chow mein noodles. Just a few little tweaks I do. Thanks for the recipe!
Had a special guest pop over when she lost power due to winter storm. Stopped at the grocery and picked up a roasted chicken and a couple bags of pre-made salad mix. Whipped up this salad dressing and I kid you not, it was better than any Asian salad I ever had at Applebee’s. I did add about a tablespoon of honey, but that extra sweetness was just my preference, definitely not necessary. I just love it when recipes actually work! Thank you!
amazing thank you
This was AMAZING! I followed the suggestion of adding some garlic and honey to the dressing. Very easy and so delicious. I shared with my parents and loved it just as much. Thanks for the get recipe!
Loved this salad
Love this salad however I did cut down on ginger by half since I’m not a big fan of it, added a small clove of minced garlic and a tablespoon of honey. Dressing was unbelievable
Meggan,
I am excited to maje this salad for tomorrow’s VT vs ND tailgate! Can I cut the cabbage today for tomorrow? I don’t want it to turn brown, etc. The dressing is already made and in the fridge. Thanks for helping!
Hi Carol!!! Sorry I didn’t get back to you in time. YES you can cut the cabbage today for tomorrow (or yesterday for today….). It’s super hardy and won’t turn brown. You could store it in water even, if you were worried about it. Sorry for not getting back to you in time. BUT HOORAY FOR TAILGATING!!!!!!
My friend made it for her 70th Birthday Party and everyone loved it.
Meggan, Joe added to perfection I can tell by his comment. This salad has become a regular that we eat several times a month. So good for us too. I’m going to check out some of your other salads now that I’m here again:)
Thank you Meggan for this awesome recipe! Like Heather said, it’s a nut-n-bolts base – you can add 1,000 things! I add chopped water chestnuts, toasted slivered almonds, mandarin oranges and crushed ramen noodles. To the dressing I add a clove of shredded garlic and some of the mandarin orange syrup. Nom Nom!
This was great! Thanks for the recipe.
Thank you!!! Seriously, makes my day. I love that salad too, but I’m always delighted when someone else likes it too. 🙂 Take care and thanks again!
I love produce that sticks around for a while! Cabbage is so nice that way. cilantro, on the other hand…little bugger. This salad is a classic! I love the dressing!!
when you buy cilantro cut the tip ends off the stems, about 1/2 inch. put the cilantro stem down in a jar or cup of water (like you would flowers) cover cilantro tops loosly with a plastic bag, to hold in moisture and keep in your refrigerator, lasts a remarkably long time. refresh the water every couple of days.
You’re so right about the humble cabbage – it will sit there for weeks and come to no harm!
Chinese recipes are a perfect way to use it up. I’ve never made a Chinese salad like this, Meggan, but agree that it looks delicious.
I love your way of thinking too that less is more when it comes to the ingredients.
I used this as a base and it was AMAZING! I subbed scallions for the white onion and sesame-oat sticks for chow mein noodles. I also used marinated shaved pork, seared then chopped in place of chicken. I found a bag of “Cruciferous Crunch” at Trader Joe’s that I used for the cabbage. The dressing was so good as written that I made a double batch to keep for other salads. I prepped it all on Sunday then assembled big bento boxes each morning before work. I ate this for 3 straight days and was sad when I had to find something else on the 4th day!
Heather, this is really quite spectacular. I do love that cruciferous crunch from TJ’s and all your subs. I might remake this recipe to include some of them! I’ll credit you if I do. 🙂 So glad you enjoyed it! I’m craving this salad now!
I also love Chinese chicken salads and yours looks so scrumptious! Can hardly wait to try it at home. Thanks for sharing.
Thank you so much, Susan! I hope you enjoy it.
Hey Meggan,
I loved your recipe. Made it twice already. I am planning to add this recipe in my Best of October recipe roundup to be published on the 31st of October, this year. I know it’s an old post but I have found this recipe useful, and the fresh flavours don’t really go out of style. I would love to add a picture of the salad in my blog post. I hope it is alright by you.
Would love to hear back.
Thank you.
Hi Shreyashi, thank you so much for your kid words! I’m glad you liked the salad. Recipes never really get “old”, so even though it’s an old post, like you said, a fresh flavors never go out of style! Especially salads! You can certainly use an image as long as you link back. I look forward to seeing your post at the end of the month! 🙂
Hi Dee Fee, I’m sorry you had to throw it out. The entire recipe only calls for 1/3 cup of rice vinegar. Without more information, it might be that you are sensitive to the taste of vinegar or it wasn’t accurately measured. I hope you try it again and add the vinegar to your taste to the dressing before tossing it all together. Hope this helps and take care! – Meggan