Can I use rotisserie chicken for this salad?

Absolutely! Rotisserie chicken brings convenience and lots of flavor. Just dice or shred it and toss it in cold.

What if I don’t have napa cabbage?

No problem—use more iceberg lettuce, or try romaine. Even a little finely sliced green or red cabbage brings great crunch and color.

Can the dressing be made in advance?

Definitely. The dressing can be prepared up to 2 days ahead. Just give it a vigorous shake before using, as some settling may occur.

How do I keep the crunchy toppings crispy?

Store all crispy elements (noodles, wonton strips, nuts) separately in airtight containers and add them right before serving for the ultimate crunch.

Chinese Chicken Salad Recipe

Description

This Chinese Chicken Salad is a vibrant, refreshing, and crunchy salad featuring shredded Napa cabbage and iceberg lettuce, tender diced chicken, sweet mandarin oranges, colorful carrots, crispy chow mein noodles and wonton strips, toasted almonds, and sesame seeds, all tossed in a flavorful, homemade Asian-inspired dressing. It’s a satisfying main-course that’s both light and full of texture and taste.

Ingredients

Units Scale

Salad

4 cups Napa cabbage, shredded
3 cups Iceberg lettuce, chopped
2 1/2 cups cooked chicken, diced
1 cup carrots, julienned
11 oz. mandarin oranges, drained and patted dry
1/3 cup green onions, diced
1/2 cup chow mein noodles
1/2 cup crispy wonton strips
1/4 cup sliced almonds
2 tablespoons toasted sesame seeds

Dressing

2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons peanut oil (can substitute avocado, vegetable, or canola oil)
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon peanut butter (optional)
3/4 teaspoon toasted sesame seed oil
1/2 teaspoon ground ginger

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Instructions

Prepare Dressing: Combine all dressing ingredients (rice vinegar, hoisin sauce, peanut oil, soy sauce, honey, garlic, peanut butter if using, toasted sesame seed oil, and ground ginger) in a jar with a lid. Shake vigorously until well combined. Alternatively, blend in a mini food processor. Refrigerate dressing while preparing the salad.
Arrange Greens: Spread the shredded Napa cabbage and chopped iceberg lettuce on a large serving platter or in a big bowl. Drizzle a little dressing over the greens to lightly coat them.
Add Toppings: Evenly distribute the diced chicken, julienned carrots, mandarin oranges, and diced green onions on top of the greens. Drizzle with more dressing as desired.
Add Crunch & Serve: Top the salad with sliced almonds, chow mein noodles, crispy wonton strips, and toasted sesame seeds. Serve immediately, with remaining dressing on the side so everyone can add more to taste.

Notes

Crunchy Toppings: Use La Choy Chow Mein Noodles and Mee Tu Chinese Noodles for the best crunch, typically found in the Asian aisle of grocery stores.
Sesame Seeds: For optimal flavor, use roasted/toasted sesame seeds. Toast them yourself in a skillet over medium heat if needed.
Nuts: Try honey roasted peanuts, cashews, or walnuts for a nutty variation.
Add-ons: Consider additions like goat cheese, avocado, red cabbage, bean sprouts, water chestnuts, baby corn, shrimp, or bell peppers.
Crispy Chicken: Substitute with fried chicken tenders for a heartier salad.
Storage: Best enjoyed fresh after tossing. Store salad and dressing separately in airtight containers up to 2 days, and combine just before serving.

Nutrition

Serving Size: 1/4 of recipe
Calories: 410
Sugar: 14g
Sodium: 910mg
Fat: 23g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 28g
Cholesterol: 54mg