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Introduction
This Chinese chicken salad is the kind of meal that hits all the right notes—crunchy, savory, bright, and just a little bit spicy. Packed with fresh veggies, tender shredded rotisserie chicken, and topped with crispy wonton strips and a zippy Asian-inspired dressing, this salad is not only delicious but a breeze to put together. I first made this on a hot summer day when cooking felt impossible—and let me tell you, it’s been a weekly go-to ever since. It’s perfect as a meal-prep lunch, a potluck showstopper, or a satisfying dinner that doesn’t weigh you down.
Whether you’re looking for a quick dinner or planning meals ahead, this salad fits beautifully into your lineup. It’s also a great option for anyone trying to eat a little lighter without sacrificing flavor. If you love recipes that are both effortless and mouthwateringly good, you’re going to adore this one.
Why You’ll Love This Recipe
Key Benefits
- Quick and fuss-free – With pre-cooked rotisserie chicken and bagged veggies, this salad is ready in just 15 minutes.
- No cooking required – Perfect for hot days or busy nights.
- Meal-prep friendly – Store ingredients separately and toss together when you’re ready to eat.
- Crowd-pleaser – Great for gatherings, BBQs, or weeknight dinners.
Taste & Texture
Every bite is a harmony of textures and flavors—crunchy lettuce and cabbage, juicy chicken, sweet and tangy dressing, and crispy wonton strips. The sesame seeds and slivered almonds add nuttiness and depth, while the optional red pepper flakes give it a gentle kick.
Dietary Attributes
This recipe is naturally gluten-free (just be sure your wonton strips and dressing are certified GF) and loaded with lean protein and fiber-rich veggies. You can easily adapt it for low-carb or dairy-free diets.
Ingredients & Substitutions
Ingredient List
- 2 cups rotisserie chicken breast, shredded
- 1 head romaine lettuce, shredded
- 1 head iceberg lettuce, shredded
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup green onions, thinly sliced
- 3 tablespoons chopped cilantro (optional)
- 1 pinch crushed red pepper flakes
- 1 tablespoon sesame seeds
- 1/2 cup slivered almonds
- 1 cup crispy wonton strips
- Asian salad dressing (store-bought or homemade)
Notes on Quality
Fresh is best when it comes to the veggies. If you can, use freshly shredded lettuce and cabbage for the ultimate crunch. Pre-shredded bags are totally fine in a pinch. I like to use rotisserie chicken because it’s quick, flavorful, and super tender—plus, it’s a budget-friendly shortcut.
Possible Substitutions
- Lettuce: Try Napa cabbage or baby spinach for a twist.
- Chicken: Use grilled chicken breast, leftover turkey, or even tofu for a vegetarian version.
- Dressing: A sesame-ginger vinaigrette or peanut dressing works beautifully too.
- Toppings: Swap wonton strips for chow mein noodles, sunflower seeds, or even crushed ramen noodles for extra crunch.
Step-by-Step Instructions

- In a large bowl, add shredded rotisserie chicken. Drizzle with half of your Asian dressing and toss until evenly coated. Let sit for 10 minutes so the flavors soak in.
- Add shredded romaine, iceberg, red cabbage, carrots, green onions, and cilantro (if using) to the bowl. Gently toss everything together.
- Right before serving, pour in the remaining dressing and toss again to coat.
- Sprinkle with crushed red pepper flakes, sesame seeds, slivered almonds, and crispy wonton strips.
- Serve immediately while the salad and toppings are at peak crunchiness.
Expert Tips & Tricks
Best Practices
- Always dress your salad right before serving to keep it crisp.
- Toast your slivered almonds in a dry skillet for 2-3 minutes to bring out their flavor.
- If you’re making a homemade dressing, add garlic and ginger just before serving for the freshest taste.
Common Mistakes
- Don’t overdress the salad—start with less and add more as needed.
- Avoid using warm chicken; let it cool first so it doesn’t wilt the greens.
- Be cautious with the red pepper flakes—just a pinch goes a long way.
Time-Saving Tips
- Use pre-shredded coleslaw mix instead of chopping red cabbage and carrots separately.
- Buy bagged lettuce and pre-cooked chicken for a lightning-fast assembly.
- Prep the dressing and chop veggies in advance for a DIY salad kit-style lunch or dinner.
Serving Suggestions
Pairings
This salad is super versatile. Pair it with:
- Steamed edamame or dumplings for a complete meal
- A bowl of miso soup or light veggie soup
- Fresh fruit like pineapple or mango slices on the side
Presentation Ideas
Serve this salad in a wide, shallow bowl for a stunning display. Layer the veggies and chicken first, then drizzle the dressing and finish with a generous sprinkle of toppings. A few sprigs of cilantro or scallions on top make it extra inviting.
Beverage Pairings
- Non-alcoholic: Try iced green tea or sparkling water with lemon
- Cocktail: A light sake spritzer or ginger mojito complements the Asian flavors
- Wine: A crisp white wine like Sauvignon Blanc or Riesling works beautifully
Storage & Reheating
Leftover Storage
Store all components separately in airtight containers or zip-top bags:
- Shredded chicken: up to 3 days in the fridge
- Chopped lettuce and veggies: up to 5 days
- Dressing: 2-3 days (or longer without fresh garlic/ginger)
If you’re prepping for the week, create your own DIY salad kit just like those popular store-bought ones. Keep the crunchy toppings in a separate container to maintain texture.
Reheating Methods
This salad is best enjoyed cold or at room temperature. No reheating needed—just toss and go!
Frequently Asked Questions
Substitutions & Adjustments
Can I use grilled chicken instead of rotisserie?
Yes! Grilled chicken works great. Just be sure to let it cool before tossing it into the salad.
Is there a vegetarian version?
Absolutely. Swap the chicken for crispy tofu, chickpeas, or even edamame for plant-based protein.
Troubleshooting
My salad got soggy—what happened?
It was likely dressed too early. Always wait to add dressing until just before serving.
Too spicy?
Reduce or skip the crushed red pepper flakes and opt for a milder dressing.
Chicken too dry?
Let it soak in the dressing for at least 10 minutes before adding to the rest of the salad.
Variations & Customizations
Dietary Adaptations
- Low-carb: Swap wonton strips for crushed nuts or seeds.
- Gluten-free: Double-check all packaged ingredients and use gluten-free wonton strips or skip them entirely.
- Vegan: Use tofu or tempeh instead of chicken, and choose a vegan-friendly dressing.
Flavor Twists
- Add mandarin orange slices for a sweet contrast
- Toss in some julienned bell peppers or snow peas for extra crunch
- Try a drizzle of spicy peanut sauce for a Thai-inspired version
Seasonal/Holiday Versions
- In fall, add sliced apples and roasted pumpkin seeds
- For spring, try using snap peas and radishes
- Make it festive for summer BBQs by serving in individual mason jars
Conclusion
This Chinese chicken salad is everything a great salad should be—fresh, crunchy, filling, and full of flavor. It’s ideal for quick dinners, meal prep lunches, or even an easy dish to bring to your next potluck. If you’re a fan of no-fuss, big-flavor meals, this one’s calling your name.
I’d love to hear what you think! If you try it, leave a review or snap a pic and tag me on Pinterest. Craving more easy, satisfying recipes? Check out these other favorites:
- Creamy Chicken Marsala
- Sheet Pan Gnocchi
- Creamy Chicken Marsala (again, because it’s just that good)
See you in the kitchen!



Easy & Flavorful Chinese Chicken Salad
- Total Time: 15 minutes
- Yield: 5 servings 1x
- Diet: Low Fat
Description
Chinese chicken salad is a quick, flavor-packed meal with crisp veggies, juicy shredded chicken, and a zesty Asian dressing. Perfect for meal prep, light dinners, or sharing at your next gathering, this salad delivers crunch and freshness in every bite.
Ingredients
2 cups rotisserie chicken breast shredded
1 head romaine lettuce shredded
1 head iceberg lettuce shredded
1 cup shredded red cabbage
1 cup shredded carrots
1/4 cup green onions thinly sliced
3 tablespoons chopped cilantro optional
1 pinch crushed red pepper flakes
1 tablespoon sesame seeds
1/2 cup slivered almonds
1 cup crispy wonton strips
Asian salad dressing store-bought or homemade
Instructions
Add shredded chicken to a large bowl and pour in half of the Asian dressing
Toss well to coat and let sit for 10 minutes to absorb flavor
Add romaine, iceberg, cabbage, carrots, green onions, and cilantro to the bowl
Toss all ingredients together until evenly combined
Before serving add the remaining dressing and toss again
Top with red pepper flakes, sesame seeds, almonds, and wonton strips
Serve immediately while everything is crisp
Notes
For extra crunch toast the slivered almonds in a dry pan for 2 to 3 minutes
Use store-bought pre-shredded veggies to save time
Crispy chow mein noodles make a fun substitute for wonton strips
Mandarin oranges snow peas or bell peppers make great additions
Keep dressing separate if storing for meal prep to maintain texture
Homemade Asian dressing lasts 2 to 3 days with garlic and ginger or longer without
- Prep Time: 15 minutes
- marinating the chicken in dressing: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Western Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg