Chinese Chicken Salad

Ingredient notes

For the Salad

• Napa cabbage & red cabbage – Napa cabbage is tender and mild, while red cabbage adds color and extra crunch. Together, they provide the perfect base that doesn’t get soggy quickly.
• Shredded chicken – Use leftover roasted chicken or rotisserie chicken. 
• Mandarin oranges – Canned mandarin oranges add a pop of sweetness and juicy contrast to the crunchy slaw. Make sure to drain them thoroughly before adding.
• Ramen noodles – The instant ramen packet’s noodles (crushed) are the secret to that signature crunch. Discard the flavoring packet as you won’t need it with all the delicious dressing flavors. For a healthier swap, you can substitute with crushed wonton strips or toasted almonds.
• Green onions – Add a mild oniony bite and a fresh pop of color.
• Cashews – Toasted cashews provide a buttery richness and extra crunch. You can swap in peanuts, almonds, or sunflower seeds if you prefer.
• Black sesame seeds – Optional, but they add a beautiful visual finish and a subtle nutty flavor.

For the Dressing

• Rice wine vinegar – Mild and slightly sweet, this vinegar forms the tangy base of the dressing.
• Soy sauce – Adds savory umami depth. Use low-sodium if you prefer less salt.
• Neutral oil – Vegetable or canola oil helps emulsify the dressing without overpowering the other flavors.
• Honey – Balances the acidity with natural sweetness. Maple syrup or agave can be used as substitutes.
• Toasted sesame oil – A little goes a long way. This adds that unmistakable nutty, toasty aroma that defines Asian-inspired dressings.
• Fresh ginger and garlic – Grate them finely (or use a microplane) so they distribute evenly and infuse the dressing with their aromatic kick.
• Salt and pepper – Just a pinch to tie everything together.

How to make it

Step 1

Make the dressing

• In a large mixing bowl, combine the vinegar, soy sauce, neutral oil, honey, toasted sesame oil, ginger, and garlic. 
• Whisk everything together until the honey dissolves and the dressing is smooth and emulsified. 
• Taste and season with a pinch of salt and pepper as needed.

Step 2

Assemble and serve

• Add the cabbage, chicken, drained mandarin oranges, crushed ramen noodles, green onions, and cashews into the bowl with the dressing. 
• Toss everything together until all the ingredients are evenly coated. 
• If using black sesame seeds, sprinkle them on top just before serving. 
• Enjoy immediately for maximum crunch!

How To Make Crunchy Toppings For Chinese Chicken Salad

Skip the store-bought crunch! While crushed instant ramen noodles are the classic choice for this salad, here are a few more ways to add that irresistible crispy texture:

• Crushed ramen noodles: Simply take an instant ramen packet (discard the flavor packet) and place the dry noodles in a zip-top bag. Gently crush them with your hands or a rolling pin until they’re broken into bite-sized pieces, but not too fine as you want some nice chunks for texture! For extra flavor, you can toast the crushed noodles in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Let them cool completely before adding to the salad.
• Toasted cashews or almonds: For a more wholesome crunch, toast cashews, almonds, or peanuts in a dry pan over medium heat for 3-4 minutes until fragrant and lightly browned. Watch them carefully as nuts can burn quickly! Let them cool before adding to the salad for maximum crispiness.
• Wonton strips: Slice store-bought or homemade wonton wrappers into thin strips and fry them in neutral oil until golden and crispy, or bake them at 375°F for 8-10 minutes until crisp. These make a fantastic alternative to ramen noodles.
• Crispy chickpeas: For a protein-packed crunchy topping, toss canned chickpeas with a little oil and salt, then roast them in the oven at 400°F for 20-25 minutes until crisp. They add both crunch and extra nutrition!
• Sesame seed crumble: Toast a mixture of black and white sesame seeds with a pinch of salt for a simple, nutty topping that adds texture without overpowering the salad.

Tips and tricks

• Toss just before serving. For the crispiest texture, add the ramen noodles right before serving. They’ll soften if they sit in the dressing for too long.
• Make it ahead. You can prep the cabbage, chicken, and dressing up a day in advance. Store them separately in the fridge, then toss everything together when you’re ready to eat.
• Taste the dressing before adding it to the salad. Adjust the sweetness or acidity to your liking. A little extra honey or vinegar can make a big difference!
• Meal prep friendly. This salad holds up well for a day or two in the fridge (minus the crunchy ramen noodles). The cabbage stays crisp, and the flavors continue to meld beautifully.
• For even more flavor, toast the cashews in a dry pan over medium heat for 3-4 minutes until lightly golden. Let them cool before adding to the salad.
• If you want to skip the instant noodles, crushed tortilla chips, crispy wonton strips, or even toasted panko breadcrumbs make great substitutes.

Serving suggestions

This Chinese chicken salad is a complete meal on its own, but it also pairs wonderfully with:

• Egg Roll Soup
• Rice Paper Dumplings or French Onion Soup Dumplings
• Air Fryer Potstickers
• Hibachi Fried Rice

For a fun twist, serve the salad in lettuce wraps for a handheld lunch option. 

Storing

• Store any leftover salad (without the ramen noodles) in an airtight container in the fridge for up to 2 days. The cabbage will stay crisp, but the noodles will lose their crunch, so if you want to save leftovers, keep the noodles separate and add them right before serving.
• The dressing can be made up to 5 days in advance and stored in a jar in the fridge. Just shake or whisk it well before using, as it may separate after sitting.

Did you make this Chinese chicken salad?

If you loved this Chinese chicken salad, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.