This post may contain affiliate links. Please read my disclosure and privacy policy.
This Chinese Chicken Salad is a high-protein meal that tastes like it came from a restaurant. You won’t believe how easy it is to prepare!
This healthy Chinese Chicken Salad is inspired by the one you’d find in a restaurant. Instead of using excess vegetable oil to thicken the dressing, this recipe uses more nutrient-dense ingredients.
You’ll love this flavorful salad with a better macronutrient profile.
Ingredients You’ll Need
Crunchy cabbage, shredded carrots, and green onions make up the base of this salad. Tossed with a gingery salad dressing, it’s low in oil but packs plenty of flavor.
Shredded chicken is a traditional topping for this popular restaurant salad. You can use baked chicken breasts or leftover rotisserie chicken. You can also try a different protein, like sauteed shrimp or baked tofu. It’s easy to customize!
To keep this recipe gluten-free and healthier, sliced almonds are added as a topping instead of ramen noodles or wonton strips. Feel free to use cashews, peanuts, or any other option you love for crunch.
Chinese Chicken Salad Recipe
You can prepare the dressing up to 3 days in advance if you’d like to make this as part of your meal prep routine. Use a mason jar for mixing or any other airtight container with a lid.
To assemble the dressing, combine:
- 3 tablespoons rice vinegar
- 1 tablespoon extra-virgin olive oil (optional)
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari (or regular soy sauce)
- 1 tablespoon creamy peanut butter
- 2 tablespoons honey
- 1-inch freshly minced ginger
- 1 minced garlic clove
- 1/4 teaspoon each salt & black pepper
Use a microplane to finely mince the garlic and ginger into the glass jar. This will give you finer pieces that blend in seamlessly with the dressing. Use a small whisk or spoon to stir well, making sure to scrape the bottom of the jar.
Once the honey has totally dissolved into the dressing, set it aside.
Next, prepare the salad ingredients. You can use napa cabbage, green cabbage, or red cabbage for this salad. Be sure to use only 1 pound of this for the amount of dressing prepared. (This is about half of a medium-sized head of cabbage.)
Use a sharp knife to shred the cabbage finely. The thinner the pieces are, the more pleasant they will be to eat. For convenience, you can also use store-bought shredded coleslaw mix.
Next, shred a large carrot and chop two green onions. You’ll also need to chop a handful of fresh cilantro. (If you think cilantro tastes like soap, feel free to skip this step.)
Add the cabbage, carrots, green onions, and cilantro to a large bowl. Shake the dressing well, then pour it over the veggies. Toss well until all of the vegetables are coated.
Let the salad marinate in the dressing for 5 minutes.
Next, add the sliced almonds and 8 ounces of shredded chicken. (I use a baked chicken breast.) Toss again, then adjust any flavoring to taste. You may want to add an extra pinch of salt to boost the flavor.
Garnish with sesame seeds and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
The cabbage will become slightly soggier overnight, but it still has a great crunch and flavor. Stir well before eating to make sure the dressing is evenly distributed.
Looking for more salad recipes? Try my classic Italian Salad, Strawberry Spinach Salad, or Kale Feta Salad.
Ingredients
Chinese Chicken Salad Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon extra-virgin olive oil (optional)
- 1 tablespoon tamari (or soy sauce)
- 2 tablespoons honey
- 1 tablespoon peanut butter
- 1 garlic clove , minced
- 1 inch fresh ginger , finely grated
- fine sea salt and black pepper
Salad Assembly
- 1 pound cabbage , shredded
- 1 large carrot , shredded
- 2 green onions , chopped
- ⅓ cup fresh cilantro , chopped
- ¼ cup sliced almonds (optional; for crunch)
- 1 pound cooked chicken breasts , chopped or shredded
- 1 tablespoon sesame seeds (optional garnish)
Instructions
- Prepare the dressing: In a small jar with a lid, combine the vinegar, toasted sesame oil, olive oil (if using), tamari, honey, peanut butter, garlic, ginger, and a 1/4 teaspoon each of fine sea salt and ground black pepper. Stir well until the honey has dissolved. (It may stick to the bottom of the jar, so take care to scrape that area well.) Set it aside until you're ready to use it.
- In a large bowl, combine the shredded cabbage, carrot, green onion, and cilantro. Drizzle the dressing over the veggies and toss well. Let this marinate for 5 minutes.
- Add the shredded chicken and sliced almonds and toss again. Serve with a sprinkle of sesame seeds on top as a garnish. Leftovers can be stored in an airtight container in the fridge for up to 3 days. (The salad will wilt slightly, but the cabbage remains surprisingly crunchy. Stir well before serving again.)
Notes
Nutrition
If you try this Chinese Chicken Salad recipe, please leave a comment and star rating below letting me know how you like it.
