Okay, friend, let’s be real—most salads are a little boring. But this Chinese Chicken Salad? Totally different story. You’ve got crunchy cabbage, juicy mandarin slices, tender chicken, and then the star of the show: a sesame ginger vinaigrette that basically ties the whole thing together. It’s the kind of salad that actually feels like a meal, and your picky eaters will happily dig in (especially once those crispy noodles hit the bowl).
This recipe gives you a homemade Chinese chicken salad dressing that’s sweet, savory, nutty, and just the right amount of tangy. Honestly, it tastes like something you’d order at a restaurant, except you made it in your own kitchen in under 20 minutes.
Jump to:
What Makes This Salad Stand Out
- The dressing. A mix of sesame oil, soy sauce, rice vinegar, ginger, and garlic makes it light but bold in flavor.
- The crunch factor. Cabbage, carrots, almonds, and chow mein noodles keep every bite exciting.
- The sweet pop. Clementines add just the right brightness to balance out the savory dressing.
- The easy prep. Rotisserie chicken = shortcut heaven.
Ingredients You’ll Need
For the Sesame Dressing:
- ¼ cup grapeseed or avocado oil
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons dark brown sugar (or honey)
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 2 tablespoons water
- 1 teaspoon sesame seeds
For the Salad:
- 2 cups cooked chicken breast, shredded (rotisserie is perfect)
- 5 cups Napa cabbage, finely shredded
- 1 ½ cups red cabbage, finely shredded
- 1 cup shredded carrots
- ¼ cup shelled edamame
- ¼ cup sliced almonds
- 3 green onions, thinly sliced
- 4 small clementines, peeled and segmented
For Garnish:
- ½ to 1 cup crunchy noodles or wonton crisps
- Extra sesame seeds
Media Hub
Step-by-Step Instructions
1. Make the Dressing
Add all dressing ingredients to a blender or jar with a lid. Blend or shake until smooth. Let it rest at room temp while you prep the salad—this helps the flavors really come together.
2. Prep the Salad Base
Grab a big bowl. Add the Napa cabbage, red cabbage, carrots, edamame, almonds, green onions, and clementines. Toss gently to mix everything up.
3. Add the Chicken
Shred your chicken into bite-sized pieces and toss it in with the veggies.
4. Dress It Up
Pour the sesame vinaigrette over the salad. Use tongs to toss everything until evenly coated.
5. Garnish and Serve
Right before serving, sprinkle on crunchy noodles and a few extra sesame seeds. Serve immediately for the best crunch.
Tips for Success
- Keep it crisp: Store dressing separate from the salad if making ahead. Toss right before serving.
- Make it vegetarian: Swap the chicken for crispy tofu or chickpeas.
- Add heat: Stir in a touch of sriracha or red chili flakes to the dressing.
- Shortcut alert: Use bagged coleslaw mix instead of shredding cabbage by hand.
Conclusion
This Chinese chicken salad dressing recipe proves that salads don’t have to be boring. With a little prep and a quick whisk of ingredients, you’ll have a refreshing meal that’s bursting with flavor, color, and crunch.
If you’re sharing this on Pinterest, don’t forget to save one of the pins from the Media Hub above! It’s the easiest way to keep this recipe handy and inspire your next meal.
FAQ
Yes! The sesame vinaigrette can be stored in the fridge for up to 5 days. Just give it a good shake before using.
Wonton strips, crispy rice noodles, or even toasted tortilla strips work as great alternatives.
You can, but homemade takes just 2 minutes and tastes way fresher with no preservatives.
Store the salad, garnishes, and dressing separately. Toss together only when you’re ready to eat.
Related
Looking for other recipes like this? Try these:
Chinese Chicken Salad Dressing Recipe
Equipment
- Blender or Jar with Lid
Ingredients
Dressing
- ¼ cup grapeseed oil or avocado oil
- 3 tablespoon rice vinegar
- 3 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoon dark brown sugar or honey
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 2 tablespoon water
- 1 teaspoon sesame seeds
Salad
- 2 cups cooked chicken breast shredded
- 5 cups Napa cabbage shredded
- 1.5 cups red cabbage shredded
- 1 cup carrots shredded
- ¼ cup edamame shelled
- ¼ cup sliced almonds
- 3 green onions sliced
- 4 clementines peeled and segmented
Garnish
- ½ cup crunchy noodles or wonton crisps
- extra sesame seeds
Instructions
- Add all dressing ingredients to a blender or jar with lid. Blend or shake until smooth. Let sit at room temp to blend flavors.
- In a large bowl, combine Napa cabbage, red cabbage, carrots, edamame, almonds, green onions, and clementines. Toss to combine.
- Add shredded chicken to the salad base and mix gently.
- Drizzle with the prepared sesame vinaigrette and toss until evenly coated.
- Top with crunchy noodles and extra sesame seeds just before serving.
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