Chinese Chicken Salad
Classic Chinese Chicken Salad with Sesame-Ginger Dressing
This restaurant-quality salad brings together crisp napa and red cabbage with tender shredded chicken in a glossy sesame-ginger dressing. The key is properly preparing each vegetable for the perfect balance of textures and flavors.
The genius of Chinese chicken salad lies in its contrasts — crisp vegetables against tender chicken, sweet dressing balanced by sharp vinegar, the crunch of fresh cabbage softened by silky sesame oil. It's a dish that became an American-Chinese restaurant staple for good reason, even if most versions today are loaded with heavy mayo and soggy vegetables.
This version brings back what made the salad great in the first place: perfectly prepped vegetables that hold their texture, chicken that's been properly shredded (not chunked), and a bright sesame-ginger dressing that coats without overwhelming. The secret is in the vegetable prep — each one needs a different approach to maximize both flavor and crunch.
The dressing here is what separates good Chinese chicken salad from great Chinese chicken salad. Instead of the usual mayo-heavy versions, this sesame-ginger blend stays true to the dish's Asian roots while keeping things light enough that you can actually taste the vegetables. When everything comes together, you get that restaurant-quality balance of flavors and textures that makes this salad worth making from scratch.
Ingredients
Salad
- ½ headnapa cabbage, outer leaves removed
- ¼ headred cabbage, core removed
- 6 stalkgreen onions, white and green parts
- 2 largelarge carrots, peeled
- 4 Persian cucumbers (or 2 regular cucumbers)
- 2 breastscooked chicken breasts, cooled
- crispy wonton strips or chow mein noodles
- toasted sesame seeds
Dressing
- 3 tbsptoasted sesame oil
- 2 tbsprice vinegar (unseasoned)
- ¼ cupsoy sauce, low sodium preferred
- ¼ cupcane sugar or granulated sugar
- ¼ cupneutral oil (vegetable or canola)
- 1 inchfresh ginger, peeled and roughly chopped
- 2 clovegarlic cloves, peeled
- ½ lemonfresh lemon juice
- kosher salt, to taste
Instructions
- Core the napa cabbage and slice into thin, uniform strips about ¼-inch wide. Rinse the strips in cold water to remove any grit, then dry thoroughly with paper towels or a salad spinner—excess water will dilute your dressing. Place the crisp, dry cabbage in your largest mixing bowl.
- Remove the tough core from the red cabbage and slice it even thinner than the napa—about ⅛-inch strips work best since red cabbage is denser. Rinse thoroughly and dry completely before adding to the bowl. The contrast in colors will make your salad visually stunning.
- Trim the root ends and any wilted green parts from the scallions, then slice on a slight diagonal for an elegant presentation. This bias cut creates more surface area and a more refined look. Rinse briefly, pat dry, and add to your growing pile of vegetables.
- Peel the carrots with a vegetable peeler, then continue peeling to create long, thin ribbons—this technique gives you delicate, paper-thin strips that integrate beautifully with the cabbage. If your peeler isn't sharp enough, julienne with a knife instead. Add the colorful carrot ribbons to the bowl.
- Halve each Persian cucumber lengthwise, revealing the small seed cavity. Use a small spoon to gently scrape out the seeds—this prevents the salad from becoming watery. Slice the hollow halves into thin half-moons and add them to your bowl for a refreshing crunch.
- Using two forks or clean hands, shred the cooled chicken into bite-sized pieces that will distribute evenly throughout the salad. The chicken should be in strips, not chunks—this ensures every bite has the perfect balance of protein and vegetables. Fold gently into the vegetable mixture.
- In a high-speed blender, combine the sesame oil, rice vinegar, soy sauce, sugar, neutral oil, ginger, garlic, lemon juice, and a pinch of salt. Blend on high until completely smooth and emulsified—about 30 seconds. The dressing should be glossy and unified, with no visible pieces of ginger or garlic.
- Pour about half the dressing over your salad—you can always add more, but you can't take it away. Toss vigorously with large spoons or clean hands, ensuring every piece is lightly coated. The vegetables should glisten but not swim in dressing.
Tips & Tricks
- Shred your chicken while it's still slightly warm — it pulls apart more easily and creates better-sized pieces than cold chicken.
- Don't skip seeding the cucumbers; those little seeds add unwanted water that will thin your dressing within minutes.
- Make extra dressing and store it in the fridge — it keeps for a week and works beautifully on other Asian-inspired salads.
- Add the wonton crisps and sesame seeds right before serving to keep them from getting soggy.
- If your red cabbage is particularly tough, massage it lightly with a pinch of salt for 2-3 minutes to soften the fibers.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking my own?
Absolutely — just remove the skin and shred the meat by hand into thin strips. Rotisserie chicken actually works great here since it's already seasoned and moist.
How far ahead can I make this salad?
The vegetables can be prepped and stored separately up to a day ahead. Toss with dressing no more than 30 minutes before serving to prevent the cabbage from wilting.
What can I substitute for Persian cucumbers?
English cucumbers work well — just peel them and remove more seeds since they're larger and have a bigger seed cavity than Persian cucumbers.
Why is my dressing separating?
Make sure to blend it long enough for a proper emulsion, and give it a quick shake or stir before using if it's been sitting. The oil and vinegar will naturally separate over time.
Can I make this salad vegetarian?
Skip the chicken and add extra protein with sliced almonds, edamame, or cubed firm tofu. The dressing and vegetable combination work perfectly without the meat.