Chinese Chicken Salad

If you’re craving something light, fresh, and full of flavor, Chinese Chicken Salad is calling your name. This retro 60s American salad is packed with crisp cabbage, juicy mandarin oranges, tender chicken, and a sweet sesame-ginger dressing that ties it all together. It’s got crunch, it’s got zing, and it’s one of those dishes you’ll find yourself making on repeat—especially as the weather warms up.

I first had a version of this salad at a potluck years ago, and I couldn’t stop thinking about it. It had everything I love: texture, color, and that addictive balance of sweet and savory. Whether you’re meal-prepping for the week or hosting a casual lunch with friends, this salad is a total win.

For more garden-fresh ideas, be sure to check out my Beet Garden Salad with Goat Cheese or this easy Tomato Feta Salad. They’re great companions to this flavorful classic.

Why You’ll Love This Recipe

Key Benefits

Chinese Chicken Salad is the ultimate feel-good meal. It’s:

• Quick and easy—just 30 minutes total
• Meal-prep friendly and holds up beautifully in the fridge
• Full of protein, fiber, and fresh produce
• Great for feeding a crowd or serving as a light dinner

Taste & Texture

This salad is a textural dream. The cabbage stays nice and crunchy, the mandarin oranges bring a pop of juicy sweetness, and the almonds and sesame seeds add that golden toasted bite. And then there’s the dressing—zingy from the rice vinegar, rich with sesame oil, and just a hint of sweetness to tie it all together.

It’s one of those dishes where every bite feels balanced and satisfying.

Dietary Attributes

This recipe is naturally gluten-free (just double-check your soy sauce if you swap it in), low-carb, and packed with lean protein. You can also make it sugar-free by using Swerve or another low-glycemic sweetener.

Ingredients & Substitutions

Ingredient List

Here’s everything you’ll need to bring this salad to life:

• ⅓ cup rice wine vinegar
• 2 tablespoons Swerve (or regular sugar if you prefer)
• 2 tablespoons sesame oil
• 2 teaspoons fresh grated ginger
• 1½ teaspoons kosher salt
• ¼ teaspoon black pepper
• ⅓ cup avocado oil or light olive oil
• 4 cups cooked chicken breast (shredded, diced, or chopped)
• 1 bunch green onions, thinly sliced on the diagonal
• 2 (11-ounce) cans of mandarin oranges, drained (or fresh orange segments)
• ¼ cup toasted sesame seeds
• 1 cup sliced or slivered almonds, toasted
• 1 head of cabbage, shredded (about 8–10 cups, or use two 10-ounce pre-shredded bags)

Notes on Quality

• Freshly grated ginger adds much more depth than powdered, so definitely go fresh if you can.
• For the oil, avocado oil is a great choice for its light flavor and healthy fats.
• Toast your almonds and sesame seeds for the best flavor—just a few minutes in a dry skillet does the trick.

Possible Substitutions

• Swap the chicken for rotisserie chicken if you’re short on time.
• You can use Napa cabbage or even a mix of kale and cabbage for extra greens.
• If you’re not a fan of mandarin oranges, try fresh clementine or orange segments.
• Almonds can be replaced with cashews or sunflower seeds for a nut-free option.

Step-by-Step Instructions

• In a small saucepan, combine rice wine vinegar, Swerve or sugar, sesame oil, ginger, salt, pepper, and avocado or olive oil.

• Warm gently over low heat just until the sugar dissolves. Do not boil. Let the dressing cool completely, then refrigerate.
• In a large mixing bowl, combine the cooked chicken, shredded cabbage, green onions, drained mandarin oranges, toasted sesame seeds, and almonds.
• Pour the cooled dressing over the salad.
• Toss gently to combine, making sure everything is evenly coated.
• Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to mingle.

Expert Tips & Tricks

Best Practices

• Let the dressing cool before adding it to the salad—hot dressing will wilt the cabbage.
• If making ahead, keep the dressing separate and toss just before serving for max crunch.
• Use a mix of green and purple cabbage for added color and visual appeal.

Common Mistakes

• Don’t skip toasting the nuts and seeds—they add depth and crunch.
• Overdressing the salad can make it soggy. Start with half the dressing and add more as needed.

Time-Saving Tips

• Use pre-shredded cabbage to save chopping time.
• Store-bought rotisserie chicken is a major shortcut here.
• Make the dressing in advance—it keeps well in the fridge for up to a week.

Serving Suggestions

Pairings

This salad is super versatile. Serve it with:

• Grilled shrimp skewers or tofu for added protein
• A side of crispy wonton strips or rice crackers
• Fresh fruit like pineapple or melon to round out the meal

Presentation Ideas

• Serve in a wide, shallow bowl to showcase all the colors.
• Garnish with extra sesame seeds and sliced green onions on top.
• Add edible flowers like nasturtiums or pansies for a pretty spring touch.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully.
• For a non-alcoholic option, try iced jasmine tea or a citrusy sparkling water.

Storage & Reheating

Leftover Storage

Store leftover salad in an airtight container in the fridge for up to 3 days. For best results, keep the dressing separate if you’re not serving it all at once.

Reheating Methods

This salad is best enjoyed cold or at room temperature, so no need to reheat! If you’ve stored the chicken separately, you can gently warm it before adding it back in.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this salad vegetarian?
Absolutely! Just leave out the chicken and add chickpeas, tofu, or edamame for protein.

Can I use a different type of cabbage?
Yes—Napa cabbage, red cabbage, or a slaw mix all work well.

Troubleshooting

My salad is too soggy. What happened?
You may have added the dressing too early. Always toss just before serving or store it separately if prepping ahead.

The flavors aren’t popping—what should I do?
Try adding a splash more vinegar or a pinch of salt to balance the sweetness and bring out the tangy notes.

Variations & Customizations

Dietary Adaptations

• Make it vegan: Skip the chicken and use tofu or tempeh.
• Make it paleo: Use coconut aminos instead of soy sauce (if using), and natural sweeteners like honey.
• Low-carb or keto: Stick with Swerve and skip the oranges.

Flavor Twists

• Add shredded carrots or snap peas for more crunch.
• Use hoisin or a bit of soy sauce in the dressing for deeper umami flavor.
• Mix in fresh cilantro or Thai basil for an herby kick.

Seasonal/Holiday Versions

• In the fall, try it with roasted butternut squash cubes and pomegranate seeds.
• For a holiday twist, use fresh cranberries or cranberry-orange relish in place of mandarin oranges.

Conclusion

Chinese Chicken Salad is the kind of dish that keeps on giving—bright, bold, and endlessly adaptable. Whether you’re feeding your family, impressing friends at a picnic, or just meal-prepping for the week, it’s guaranteed to please.

If you try this recipe, I’d love to see how it turns out. Leave a comment, share a photo, and tag me on Pinterest at RecipesCookingWithCallie. You can also check out more salad inspiration like the Beet Garden Salad with Goat Cheese or Tomato Feta Salad.

Happy crunching, friends!

Print