Chinese Chicken Salad Recipe for Beginners

This chinese chicken salad is my go-to when I need a big, filling salad that holds up all week in the fridge. Napa cabbage stays crisp even after a few days, and the ginger-soy dressing pulls everything together without turning soggy. I use rotisserie chicken to keep the prep under 15 minutes.

Why This Chinese Chicken Salad Works

Napa cabbage is the right base for this salad. It is lighter than regular cabbage and less bitter than romaine. It absorbs the dressing without turning limp in the fridge.

The dressing balances four things at once. Rice vinegar gives bright acidity, soy sauce gives salt and umami, sesame oil gives a nutty finish, and hoisin adds just enough sweetness to tie it together.

Mandarin oranges are what make this chinese chicken salad feel different from regular salads. The juicy citrus pops against the savory dressing and crunchy almonds.

Ingredients

• 2 cups (200g) napa cabbage, thinly shredded
• 1 cup (100g) red cabbage, thinly shredded
• 2 cups (280g) rotisserie chicken, shredded
• 1 cup (110g) shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup (80g) edamame, shelled
• 1 can (11 oz / 311g) mandarin oranges, drained
• 1/4 cup (25g) sliced almonds
• 3 green onions, thinly sliced
• 1/4 cup (10g) fresh cilantro leaves
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon hoisin sauce
• 1 teaspoon fresh ginger, grated

What You Need for Chinese Chicken Salad

Napa cabbage — mild, crisp, and stays firm after dressing. Regular green cabbage is a substitute but needs to rest 10 minutes with the dressing to soften. Red cabbage adds color and slight crunch.

Rotisserie chicken — the fastest option with the best texture. Two boneless skinless chicken breasts, poached and shredded, also work. You need about 2 cups (280g) shredded.

Rice vinegar — lighter and less sharp than white wine vinegar. Do not substitute with apple cider vinegar — it changes the flavor profile significantly.

Hoisin sauce — thick, slightly sweet fermented bean sauce. It is in the Asian foods aisle. A small amount balances the acidity of the vinegar without making the dressing sweet.

Toasted sesame oil — use the dark toasted variety, not raw sesame oil. A little goes a long way. It is added at the end for flavor, not as a cooking fat.

Mandarin oranges — canned and drained works perfectly. Fresh mandarin segments or clementines are even better when in season.

How to Make Chinese Chicken Salad

1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, hoisin sauce, and grated ginger until smooth. Set dressing aside.
2. In a large bowl, combine napa cabbage, red cabbage, shredded chicken, carrots, red bell pepper, edamame, and mandarin oranges.
3. Pour dressing over the salad and toss until everything is evenly coated.
4. Top with sliced almonds, green onions, and cilantro. Serve immediately.

Chinese Chicken Salad Variations

Peanut Dressing Chinese Chicken Salad

Replace the hoisin-soy dressing with a peanut version: 2 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon warm water to thin it out. The result is richer and works well with crispy wonton strips on top.

Meal-Prep Chinese Chicken Salad

Layer cabbage and vegetables in jars without dressing. Add chicken and almonds on top. Store the dressing separately in a small container. Everything keeps for 4 days in the fridge. Dress just before eating to keep the crunch.

Spicy Chinese Chicken Salad

Add 1 tablespoon of chili garlic sauce or sambal oelek to the dressing. Swap almonds for chili-lime cashews. The heat pairs well with the sweetness of the mandarin oranges.

Tips for the Best Chinese Chicken Salad

• I always shred the cabbage as thin as possible — a sharp knife or mandolin gives the best texture.
• Make the dressing first so the flavors can meld while you prep the vegetables.
• Add the almonds right before serving — they lose crunch if they sit in the dressing.
• Taste the dressing before pouring and adjust rice vinegar if you want more brightness.
• Cold chicken works better than warm — the dressing coats it more evenly when it is chilled.

Make Ahead & Storage

This chinese chicken salad keeps well for up to 4 days in the fridge if you store the dressing and almonds separately. The napa cabbage holds its texture longer than most greens, so this is one of the better make-ahead salads.

Dress individual portions as needed. The dressing keeps in a sealed jar in the fridge for up to 7 days. Give it a shake before using since the oil and vinegar will separate. Do not freeze this salad — the vegetables turn mushy.

Common Questions

What is in a Chinese chicken salad?

A classic chinese chicken salad has shredded chicken, napa cabbage, red cabbage, carrots, and mandarin oranges tossed in a soy-sesame-ginger dressing. It is topped with sliced almonds and green onions for crunch.

What dressing do you put on Chinese chicken salad?

The standard dressing is a mix of rice vinegar, soy sauce, sesame oil, hoisin sauce, and fresh ginger. Some versions add peanut butter for a thicker, nuttier dressing.

Can I use regular cabbage instead of napa cabbage?

Yes. Slice it very thin and toss with the dressing 10 minutes before serving so it softens slightly. Regular cabbage is firmer and holds up even better than napa for meal prep.

How do I make Chinese chicken salad without cilantro?

Skip the cilantro and add fresh mint instead, or just leave out fresh herbs entirely. The salad still works without herbs — the dressing and toppings carry all the flavor.

This chinese chicken salad is one of those recipes that gets better the more you make it. Save this recipe and tap the link for the full version with the exact dressing ratios.