Dinner

Chinese Chicken Salad Recipe

Name: Chinese Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 2 tbsp light soy sauce; 3 tbsp rice vinegar (aka rice wine vinegar, or cider vinegar); 1 tbsp toasted sesame oil; 2 tbsp grapeseed oil (or canola or any other neutral flavored oil); 1 tsp sugar; 1 1/2 tsp fresh ginger, grated or very finely chopped; 1 garlic clove, minced; 1/2 tsp black pepper; 4 cups Chinese cabbage (Napa Cabbage), finely shredded; 1 1/2 cups red cabbage, finely shredded; 1 cup carrot, julienned; 2 cups cooked chicken, shredded; 1/2 cup shallots/scallions, finely sliced on the diagonal; 1/2 to 1 cup crunchy noodles (such as Chang’s crunchy noodles); 1 – 2 tsp sesame seeds

ByHarry Bern February 13, 2026February 13, 2026

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Introduction

Chinese Chicken Salad is a vibrant and refreshing dish that combines crisp vegetables, tender chicken, and a tangy sesame dressing. Perfect for a light lunch or a flavorful side, this salad offers a satisfying crunch and a burst of savory flavors.

Two white bowls filled with a salad layered starting with green and purple shredded cabbage and sliced orange carrots at the bottom. On top of that are light-colored shredded chicken pieces scattered evenly. The next layer consists of thin, light brown crispy noodle sticks sprinkled over the chicken. White sesame seeds are sprinkled on top of the noodle sticks. Wooden chopsticks rest on the edge of the top bowl. Nearby, a small clear jar holds a dark brown dressing with a glossy texture, and a small white plate contains extra sesame seeds and a few noodle sticks, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp light soy sauce
3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)
1 tbsp toasted sesame oil
2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
1 tsp sugar
1 1/2 tsp fresh ginger, grated or very finely chopped
1 garlic clove, minced
1/2 tsp black pepper
4 cups Chinese cabbage (Nappa Cabbage), finely shredded
1 1/2 cups red cabbage, finely shredded
1 cup carrot, finely julienned
2 cups chicken, shredded
1/2 cup shallots/scallions, finely sliced on the diagonal
1/2 to 1 cup crunchy noodles (such as Chang’s)
1 – 2 tsp sesame seeds

Instructions

Step 1: Combine the soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, grated ginger, minced garlic, and black pepper in a jar. Shake well and set aside for about 10 minutes to allow the flavors to meld.
Step 2: In a large bowl, place the Chinese cabbage, red cabbage, carrot, shredded chicken, and half of the crunchy noodles. Drizzle the dressing over the salad and toss thoroughly to combine.
Step 3: Divide the salad between serving bowls. Top each with the remaining crunchy noodles and sprinkle with sesame seeds. Serve immediately for best texture and flavor.

Tips & Variations

For a vegetarian option, substitute the chicken with tofu or edamame beans.
Use cider vinegar if rice vinegar is unavailable; it offers a similar mild acidity.
To add more depth, try toasting the sesame seeds lightly before sprinkling.
Add sliced almonds or chopped peanuts for extra crunch.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing and crunchy noodles just before serving to maintain crispness. Reheating is not recommended as the fresh vegetables lose their crunch.