Sometimes, lunch calls for something light yet satisfying—a dish that wakes up your senses and leaves you feeling energized rather than weighed down. This Chinese Chicken Salad hits that exact note with its crisp vegetables, tender shredded chicken, and a lively sesame-ginger dressing that ties everything together beautifully.

I remember the first time I made this salad on a warm afternoon. As I tossed the vibrant napa and red cabbage with the juicy chicken and colorful bell peppers, the kitchen filled with the sharp, inviting aroma of fresh ginger and garlic. The crunch of toasted almonds and chow mein noodles added that unexpected texture, making every bite a surprise. Sitting down to eat, I loved how the tangy dressing balanced the sweetness of honey and the savoriness of soy sauce. It was light but flavorful, refreshing but filling—an instant mood lifter that brightened my day.

Bright, crunchy vegetables provide satisfying texture and freshness.
Shredded chicken adds protein without heaviness.
A tangy sesame-ginger dressing brings a perfect balance of sweet and savory.
Toasted almonds and chow mein noodles create delightful crunch.
Ready in just 30 minutes, making it ideal for busy weekdays.

If you’re worried about the salad losing its crispness, just keep the dressing and crunchy toppings separate until you’re ready to serve. That way, every forkful stays fresh and lively.

Chinese Chicken Salad

Print Recipe

A refreshing and crunchy Chinese Chicken Salad featuring shredded chicken, crisp vegetables, and a tangy sesame-ginger dressing. Perfect for a light lunch or dinner.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

2 cups cooked chicken breast, shredded
4 cups Napa cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup shredded carrots
1 cup red bell pepper, thinly sliced
3 green onions, thinly sliced
1/2 cup fresh cilantro leaves, chopped
1/4 cup sliced almonds, toasted
1/4 cup chow mein noodles
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 teaspoon toasted sesame seeds

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Instructions

In a large salad bowl, combine the shredded chicken, Napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, and chopped cilantro.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, and minced garlic until well combined to make the dressing.
Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
Sprinkle the toasted sliced almonds, chow mein noodles, and toasted sesame seeds over the salad.
Toss lightly again just before serving to distribute the toppings.
Serve immediately or refrigerate for up to 1 hour before serving for best freshness.

FAQ

Can I prepare this salad ahead of time? Yes, but store the dressing separately and toss it with the salad just before serving to keep the vegetables crisp.

What can I use instead of chow mein noodles? Feel free to swap them with crispy wonton strips or even crushed rice crackers for a similar crunch.

Is this salad good for meal prep? Absolutely. It’s filling, nutritious, and holds up well if you keep components separate.

Can I make it vegetarian? Yes, simply omit the chicken and add extra vegetables or tofu for protein.

Give this salad a try the next time you want a lunch that feels fresh and exciting. It’s a simple way to enjoy bold flavors and crisp textures all in one bowl.