Why You’ll Love Chinese Chicken Salad Recipe

I appreciate how fast this recipe is, taking just minutes from start to finish. The textures are one of my favorite parts—the crunch of cabbage and carrots paired with juicy chicken is incredibly satisfying. I also like how versatile it is, since I can easily adjust ingredients based on what I have on hand. The dressing ties everything together with a nutty, tangy flavor that makes every bite delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 chicken breast
1 large carrot, peeled and sliced into thin coins
1 head napa cabbage, chopped
1/2 cup red bell pepper, sliced into 1/2-inch strips
2 tablespoons cilantro, chopped
2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil
1 tablespoon soy sauce (or bragg’s liquid aminos)
1/2 teaspoon ginger, minced
1 tablespoon rice vinegar
1 tablespoon almond butter
1 tablespoon mayonnaise or vegannaise
2 tablespoons oil

Directions

I start by placing the chicken breast in a steamer pot over boiling water and cook it for about 8 minutes until fully cooked. Once it cools, I cut it into chunks. If I already have cooked or rotisserie chicken, I skip this step entirely.

In a large bowl, I combine the chicken, carrot, cabbage, red bell pepper, cilantro, and sesame seeds.

Next, I add the remaining ingredients into a food processor and pulse until a smooth dressing forms.

I pour the dressing over the salad and toss everything together until well coated and ready to serve.

Servings and Timing

This recipe makes 2 servings.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Variations

I sometimes swap the chicken for tofu, tempeh, or edamame when I want a plant-based version that still feels hearty. For a gluten-free option, I use Bragg’s liquid aminos instead of soy sauce. When I crave extra crunch, I toss in chopped peanuts or almonds. If I’m in the mood for heat, I sprinkle in some red pepper flakes for a spicy kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Since this is a salad, I prefer not to reheat it. If I know I’ll have leftovers, I keep the dressing separate and mix it in just before eating to maintain freshness and crunch.

FAQs

Can I use rotisserie chicken?

I often use rotisserie chicken to save time, and it works perfectly in this recipe.

Can I make this salad ahead of time?

I can prepare the ingredients ahead, but I prefer adding the dressing right before serving.

What can I use instead of almond butter?

I sometimes use peanut butter or cashew butter as a substitute.

Is this salad healthy?

I find it to be a balanced meal with protein, fresh vegetables, and healthy fats.

Can I make it vegan?

I replace the chicken with tofu or edamame and use vegannaise to keep it fully plant-based.

How do I keep the salad crunchy?

I keep the dressing separate until just before serving to maintain texture.

Can I add noodles?

I occasionally add rice noodles for a more filling variation.

What other vegetables can I include?

I like adding cucumbers, snap peas, or shredded purple cabbage for variety.

How long does the dressing last?

I store the dressing in the fridge for up to 3 days in a sealed container.

Can I make it spicy?

I add red pepper flakes or a dash of chili oil when I want some heat.

Conclusion

I enjoy making this Chinese Chicken Salad because it’s quick, flavorful, and adaptable to different tastes. It’s a reliable go-to meal that feels fresh and satisfying every time I prepare it.