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This Chinese chicken salad is a salad I make repeatedly! It’s loaded with shredded cabbage, romaine lettuce, carrots, peppers, edamame, sliced almonds, sesame seeds, and a sweet and tangy sesame ginger vinaigrette. Colorful, hearty, and a great salad recipe for lunch or dinner.
Back in my 20s I was obsessed with the Asian chicken salad at Panera. It was my go-to order. I loved the crunchy toppings and couldn’t get enough of the salad dressing. I already have a sesame vinaigrette recipe that’s inspired by it, so it’s about time I made my own version of the salad!
I like to use a combination of Napa cabbage and romaine lettuce for the base of the salad because it adds the perfect amount of texture and crunch. If you want a noodle salad with similar flavors, try this sesame noodle salad. The mix-ins for the salad are what make it so special. Red bell pepper and carrots add sweetness, edamame and chicken add protein, while sliced almonds and toasted sesame seeds give it that much needed crunch and nutty flavor.
This is a great salad to make ahead of time for meal prep and have it on hand for a quick lunch or dinner. If you do this store the vinaigrette separately so the ingredients stay crunchy. It’s truly a dream salad recipe if you love vibrant, fresh, Asian-inspired flavors and lots of crunchy toppings!
Ingredient Notes
Cabbage – Napa cabbage is my top pick for this salad. It has a mild, slightly sweet flavor. The leaves are crinkly and soft, while the ribs are crisp and crunchy. Compared to green cabbage and red cabbage the flavor is less sulfurous and the texture is more tender.
Lettuce – Romaine lettuce balances the flavor of the cabbage. It has a softer texture, but holds up well with all the veggies.
Veggies – Shredded carrots, red bell pepper, and green onions give the salad sweetness and a mild onion flavor. They also give the salad a pop of inviting color.
Chicken – Rotisserie chicken works great here and it’s a time saver! You could also use the marinade for these Thai chicken skewers and grill your own chicken for extra flavor.
Edamame – Shelled edamame has a soft bite to it and is a great source of plant-based protein.
Cilantro – The fresh flavor of cilantro works well with the Asian flavors in the vinaigrette. If you don’t like cilantro omit it. You could swap with parsley, but the flavors are very different.
Sliced almonds and sesame seeds – Toast the almonds and sesame seeds in a skillet on the stove for the best flavor. Almonds could be swapped with cashews or peanuts if you prefer.
Sesame vinaigrette – My homemade salad dressing is made with soy sauce, rice vinegar, honey, toasted sesame oil, fresh ginger, and sesame seeds. It has a wonderful fresh, zesty, ginger flavor.
Tips for Making Chinese Chicken Salad
- Make the dressing ahead of time. The sesame vinaigrette can be made a week ahead of time.
- Meal prep salad. If you plan to meal prep the salad store the lettuce, cabbage, chicken, and veggies together in one container and the almonds and sesame seeds in another. When you’re ready to eat it, toss the ingredients together with some of the vinaigrette. This way it stays crisp and crunchy.
- Serve immediately. Once the vinaigrette is tossed together with the salad you’ll want to serve it. This way the salad won’t be soggy.
Substitutions and Variations
Make it spicy: Sriracha adds a spicy kick to the sesame vinaigrette. I recommend 1/2 – 1 teaspoon depending on how spicy you want it.
Add fruit: Mandarin oranges or orange segments would add a juicy, sweet element to the salad. You could use canned or fresh.
More veggies: Add additional veggies or swap out with different ones. Cucumbers and sugar snap peas are delicious.
Swap the protein: Use shrimp or tofu instead of chicken. You can also omit the chicken and add additional edamame plus avocado to make it a vegetarian salad.
More crunch: Crunchy noodles like ramen or chow mein noodles are popular in Chinese-inspired salads as are crispy wonton strips.
What to Serve with Chinese Chicken Salad
This salad doesn’t contain many carbs, so I recommend adding some as a side dish to make this a more complete meal.
Bread – A crusty piece of sourdough bread or my whole wheat dinner rolls. I love using them to soak up any of the leftover vinaigrette.
Rice or noodles – A side of white or brown rice or even cilantro lime rice would be delicious. I also enjoy these ramen noodles for something quick and convenient.
Chinese Chicken Salad Recipe
Ingredients
Salad
- 3 cups chopped romaine lettuce
- 3 cups shredded napa cabbage
- 2 cups cooked shredded chicken
- 1/2 cup shredded carrots
- 1 red bell pepper chopped
- 1/2 cup shelled edamame
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- 1/3 cup toasted sliced almonds
- 2 teaspoons toasted sesame seeds
Sesame Vinaigrette
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 2 tablespoon avocado oil
- 1 tablespoon toasted sesame oil
- 2 teaspoons low sodium soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame seeds
- Kosher salt and freshly ground black pepper to taste
Instructions
- Combine all of the ingredients for the vinaigrette in a jar with a lid or bowl. Shake or whisk until well combined. Refrigerate until ready to serve.
- In a large bowl combine all of the salad ingredients.
- Pour the vinaigrette over the salad, a little at a time, tossing it together until it's dressed to your liking. Serve immediately.
Notes
- The salad is best eaten the day it’s made. The ingredients will get soggy after sitting in the vinaigrette.
- If making this salad for meal prep, wait to dress the salad and add the almonds and sesame seeds until you’re ready to eat it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Serve the salad immediately so the cabbage, lettuce, and toppings stay crisp and crunchy. It’s still edible the next day, but it won’t have the same texture and will likely be soggy.
More of My Favorite Salads
If you make this Chinese Chicken Salad, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
I meal prepped it for lunch last week. It was so tasty. I definitely want to make this again even after eating 4 days in a row. Thank you so much for sharing your healthy tasty recipes.
I’m so happy you liked this salad Cathy! Thanks for making it.