Sharing is caring!

Chinese chicken salad with crunchy slaw

Bright, crunchy, and deeply savory — this Chinese chicken salad hits every note. Chinese chicken salad blends crisp cabbage, tender chicken, toasted nuts, and a tangy sesame-soy dressing for a salad that tastes like a meal. I perfected this version after testing it 10 times for texture balance and dressing ratio, and during a summer menu run at a neighborhood bistro. The dressing is the star: a simple emulsion of oil, rice vinegar, soy, and toasted sesame gives vegetables a glossy snap and keeps crunchy toppings crisp. Read on for exact weights, timing, and swaps so you can make a balanced, restaurant-style salad at home.

Why This Recipe Works

• Balanced textures: thinly sliced cabbage provides crunch while shredded chicken adds tender mouthfeel.
• Emulsion dressing: whisking sesame oil into the dressing creates a silky coating that clings to vegetables.
• Heat control: quick poaching or shredding leftover roast chicken keeps meat moist and prevents drying.
• Crunch retention: adding crispy noodles or wonton strips just before serving preserves texture.
• Flavor layering: toasted sesame and citrus brighten the soy-sweet backbone for complex, familiar flavors.

Ingredients Breakdown

• Salad vegetables:
  • 300 g (10.5 oz) green cabbage, thinly sliced — sturdy crunch and mild flavor.
  • 150 g (5 oz) red cabbage, thinly sliced — color and slightly peppery bite.
  • 120 g (4 oz) carrots, julienned or shredded — sweetness and color.
  • 3 scallions, thinly sliced (white and green parts) — oniony lift.
  • 20 g (1/2 cup) fresh cilantro leaves, roughly chopped — bright herb note.
• Protein:
  • 450 g (1 lb) cooked chicken breast or thigh, shredded — use poached chicken or rotisserie for speed. Using dark meat will make the salad richer.
• Crunchy toppings:
  • 50 g (1/2 cup) roasted almonds, sliced or slivered — toasty crunch; substitute peanuts but note flavor change.
  • 50 g (1 cup) crispy chow mein noodles or fried wonton strips — add at the last minute to keep crisp.
• Dressing:
  • 60 ml (1/4 cup) neutral oil (canola or vegetable) — body for the emulsion.
  • 30 ml (2 tbsp) toasted sesame oil — key flavor; use less if you prefer subtle sesame.
  • 45 ml (3 tbsp) low-sodium soy sauce — salt and umami. For gluten-free use tamari.
  • 45 ml (3 tbsp) rice vinegar — acidity; balances oil.
  • 15 ml (1 tbsp) honey or maple syrup — balances acidity; alter for vegan.
  • 10 ml (2 tsp) fresh ginger, grated — fresh brightness.
  • 1 small garlic clove, grated (optional) — savory depth.
  • 5–10 ml (1–2 tsp) chili crisp or Sriracha (optional) — for heat.
• Optional fruit/finishers:
  • 120 g (1 small can) mandarin segments, drained — bright citrus pop. Use fresh orange segments in season.
  • 15 g (1 tbsp) sesame seeds, toasted — additional sesame aroma.
• Salt and pepper to taste.

Substitutions and impact warnings:

• Rotisserie chicken: saves time; lower salt but less control over moisture.
• Greek yogurt in dressing: adds creaminess but changes the light, tangy character.
• Use Diamond Crystal kosher salt for measured amounts; if using Morton’s, halve the quantity because it’s denser.

Essential Equipment

• Sharp chef’s knife and cutting board — for thin, even slicing.
• Large mixing bowl (4–6 L) — big enough to toss without spilling.
• Small bowl or jar with lid for dressing — a jar is great for shaking an emulsion.
• Box grater or mandoline (optional) — speeds thin slicing; if using mandoline, use the guard to avoid cuts.
• Kitchen scale — for precise weights, especially for restaurant-level balance.
• Tongs or salad servers — for gentle tossing.

Step-by-Step Instructions

Prep Time: 20 minutes; Cook Time: 10 minutes; Inactive Time: None; Total Time: 30 minutes; Servings: 4.

Step 1: Prepare the chicken

If poaching, bring 1.2 L (5 cups) water with 1 bay leaf and 1 tsp salt to a simmer, add 450 g (1 lb) chicken, and gently simmer for 8–10 minutes until the internal temperature reads 74°C (165°F). Remove and rest 5 minutes, then shred with forks. If using rotisserie chicken, remove skin and shred; no cooking needed.

Step 2: Cut and toss the vegetables

Thinly slice 300 g (10.5 oz) green cabbage and 150 g (5 oz) red cabbage, grate 120 g (4 oz) carrots, and slice 3 scallions. Put all vegetables in a large bowl and toss to combine. The mix should feel crisp and slightly bulky — this gives headroom for dressing.

Step 3: Make the dressing

In a small jar, combine 60 ml (1/4 cup) neutral oil, 30 ml (2 tbsp) toasted sesame oil, 45 ml (3 tbsp) rice vinegar, 45 ml (3 tbsp) low-sodium soy sauce, 15 ml (1 tbsp) honey, 10 ml (2 tsp) grated ginger, and the garlic. Close and shake until emulsified, about 10–15 seconds. Taste and adjust acidity or salt.

Step 4: Toast nuts and seeds

In a dry skillet over medium heat toast 50 g (1/2 cup) sliced almonds and 15 g (1 tbsp) sesame seeds for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Watch closely — nuts go from toasted to burnt in seconds.

Step 5: Assemble the salad

Add 450 g (1 lb) shredded chicken to the vegetable bowl, pour 3/4 of the dressing over the salad, and toss gently with tongs for 30–45 seconds until evenly coated. Do not overdress — you can always add more. Add mandarin segments, toasted almonds, and most of the crispy noodles; reserve a small handful for garnish.

Step 6: Serve immediately

Plate the salad and sprinkle with reserved crunchy toppings and extra sesame seeds. Serve right away so the crispy noodles remain crunchy.

Expert Tips & Pro Techniques

• Mistake to avoid: overdressing makes cabbage soggy. Start with 3/4 of the dressing and add more only if needed.
• Texture trick: shred cabbage very thin — use a mandoline or sharp knife. Thin shreds make tossing easier and increase the surface area for dressing.
• Make-ahead: prepare the dressing and toast nuts up to 3 days ahead. Keep vegetables and toppings separate; toss just before serving.
• Professional shortcut: poach chicken with aromatics (ginger, scallion whites) for extra depth, then cool in the poaching liquid to keep moist.
• Crunch preservation: add crispy noodles or wontons at the last second. If you must dress earlier, wrap the topping in a paper towel and add just before serving.
• Flavor lift: a splash (5–10 ml) of rice vinegar or fresh lime juice right before serving sharpens the whole salad.

Storage & Reheating

• Refrigerator: Store salad components separately. Keep dressed salad in an airtight container for up to 1 day; undressed vegetables and chicken will keep 3–4 days. Nuts and crispy toppings should be stored in a sealed jar at room temperature for up to 1 week.
• Freezer: The salad does not freeze well because the vegetables become watery and limp when thawed. Do not freeze dressed salad.
• Reheating: If you used cold poached chicken, no reheating is necessary. If you prefer warm chicken, reheat shredded chicken in a skillet over medium for 2–3 minutes until just warm, or in a 175°C (350°F) oven for 5–7 minutes. Avoid microwaving the whole salad to preserve crunch.

Variations & Substitutions

• Gluten-Free Version: Replace low-sodium soy sauce with 45 ml (3 tbsp) tamari. Use gluten-free crispy rice noodles or omit fried toppings. Everything else stays the same.
• Vegan Version: Use 450 g (1 lb) cooked and shredded king oyster mushrooms or marinated baked tofu (press, then roast at 200°C/400°F for 20 minutes) in place of chicken. Replace honey with 15 ml (1 tbsp) maple syrup and use tamari for gluten-free if needed.
• Lighter/Dairy-Free: Omit any creamy additions and reduce neutral oil to 45 ml (3 tbsp) while keeping 30 ml (2 tbsp) sesame oil for flavor. The salad remains bright and lower in fat.
• Mandarin-Free: Swap canned mandarins for 1 small orange segmented (about 120 g/4 oz). Fresh citrus will add more texture and brighter acidity.
• Warm Chicken Salad: Toss cooked, warm sliced chicken with the dressing before adding to cold vegetables; serve immediately. This shortens resting time but increases warmth contrast.

Serving Suggestions & Pairings

• Pair with: steamed jasmine rice or a side of garlic noodles for a fuller meal.
• Beverage: a crisp riesling or iced green tea complements the sesame-soy flavors.
• Garnish: extra cilantro leaves, thinly sliced jalapeño, or a lime wedge for brightness.
• Internal link idea: Pair with our Garlic Roasted Potatoes for a heartier plate.

Nutrition Information

Serving size: about 1/4 of recipe (approximately 350–400 g). Recipe yields 4 servings.

Per serving (estimate):

• Calories: 420 kcal
• Total Fat: 22 g
• Saturated Fat: 3.5 g
• Cholesterol: 80 mg
• Sodium: 650 mg
• Total Carbohydrates: 22 g
• Dietary Fiber: 4 g
• Sugars: 10 g
• Protein: 32 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my salad get watery after I dressed it?
A: Cabbage and vegetables release water when salted or dressed. To avoid this, toss with only 3/4 of the dressing and serve immediately. Store undressed components separately.

Q: Can I make this without eggs?
A: Yes. This recipe has no eggs in the salad or dressing. For vegan protein use tofu or mushrooms as described in Variations.

Q: Can I double this recipe?
A: Yes. Double all ingredients and toss in a very large bowl or mix in two batches. Keep dressing and crunchy toppings separate until serving.

Q: Can I prepare this the night before?
A: Prepare vegetables, chicken, dressing, and crunchy toppings separately the night before. Keep them in separate airtight containers and combine within an hour of serving for best texture.

Q: How long does this keep in the fridge?
A: Dressed salad is best within 24 hours. Undressed components (sliced cabbage and cooked chicken) will keep up to 3–4 days in the refrigerator.

Q: Is it okay to use leftover rotisserie chicken?
A: Absolutely. Rotisserie chicken is a great shortcut and gives good flavor; just remove skin and shred the meat.

Q: How can I make the dressing thicker?
A: Whisk in 5–10 ml (1–2 tsp) Dijon mustard or 15 ml (1 tbsp) mayonnaise to stabilize the emulsion and add body.

Conclusion

This Chinese chicken salad is an easy, balanced meal that keeps texture and flavor front and center. For another trusted take on this classic with mandarin oranges and crisp toppings, try the version at a classic Chinese chicken salad recipe with mandarin oranges. If you want a bright, crunchy variant that emphasizes sweet-tangy flavors, check this well-tested recipe at Best Crunchy Mandarin Orange-Chicken Salad Recipe for extra inspiration.

Chinese Chicken Salad with Crunchy Slaw

---

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free

Print Recipe

Pin Recipe

Description

A bright, crunchy, and savory Chinese chicken salad featuring crisp cabbage, tender chicken, toasted nuts, and a tangy sesame-soy dressing.

---

Ingredients

Scale 1x2x3x

• 300 g (10.5 oz) green cabbage, thinly sliced
• 150 g (5 oz) red cabbage, thinly sliced
• 120 g (4 oz) carrots, julienned or shredded
• 3 scallions, thinly sliced
• 20 g (1/2 cup) fresh cilantro leaves, roughly chopped
• 450 g (1 lb) cooked chicken breast or thigh, shredded
• 50 g (1/2 cup) roasted almonds, sliced or slivered
• 50 g (1 cup) crispy chow mein noodles or fried wonton strips
• 60 ml (1/4 cup) neutral oil (canola or vegetable)
• 30 ml (2 tbsp) toasted sesame oil
• 45 ml (3 tbsp) low-sodium soy sauce
• 45 ml (3 tbsp) rice vinegar
• 15 ml (1 tbsp) honey or maple syrup
• 10 ml (2 tsp) fresh ginger, grated
• 1 small garlic clove, grated (optional)
• 5–10 ml (1–2 tsp) chili crisp or Sriracha (optional)
• 120 g (1 small can) mandarin segments, drained (optional)
• 15 g (1 tbsp) sesame seeds, toasted (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chicken by poaching it in simmering water or using rotisserie chicken.
2. Cut and toss the vegetables in a large bowl.
3. Make the dressing by combining all dressing ingredients in a jar and shake until emulsified.
4. Toast the nuts and seeds in a skillet until fragrant.
5. Assemble the salad by adding chicken and dressing, and toss gently.
6. Serve immediately, garnishing with crispy toppings and extra sesame seeds.

Notes

Avoid overdressing to keep cabbage crisp; use rotisserie chicken for speed.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 10g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 3.5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 80mg