Name: Chinese Chicken Salad and Dressing Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 tablespoons brown sugar; 2 teaspoons low sodium soy sauce; ¼ cup vegetable oil; 3 tablespoons rice vinegar; 1 splash sesame oil; 1 head iceberg lettuce, rinsed and chopped; ½ head red cabbage, rinsed and chopped or shredded; 4 cups shredded chicken (can be rotisserie chicken); 1 cup sugar snap peas; 3 medium green onions, white and green parts, chopped; 11 ounces mandarin oranges, drained; ¼ cup sliced toasted almonds; ¼ cup sunflower seeds, shelled; 1 bag fried wonton strips or fried rice noodles (for crunchy topping)

Jump to Recipe·4 from 9 reviews

I absolutely love sharing this Chinese Chicken Salad and Dressing Recipe, which has become one of my go-to dishes whenever I want something fresh, crunchy, and bursting with lively flavors. To me, it’s the perfect balance of crisp veggies, tender shredded chicken, and a tangy, slightly sweet dressing that makes every bite absolutely irresistible. It feels light yet satisfying, and I find it’s always a crowd-pleaser whether for a quick lunch or a casual dinner with friends.

Why You’ll Love This Chinese Chicken Salad and Dressing Recipe

What really excites me about this recipe is the amazing combination of sweet, tangy, and savory flavors all wrapped up in a crunchy, colorful salad. The dressing is a star on its own—sweetened with brown sugar and brightened with rice vinegar, rounded out with the subtle nuttiness of sesame oil and depth from soy sauce. Tossing it with crisp iceberg lettuce, shredded cabbage, juicy mandarin oranges, and crunchy nuts creates a texture party in your mouth that I can never get enough of.

Another reason this Chinese Chicken Salad and Dressing Recipe has secured a spot in my regular rotation is how easy it is to prepare. There’s very little cooking involved—I use rotisserie chicken to keep things simple—and the entire salad comes together in under 20 minutes. It’s perfect for a busy weeknight meal or when you want to impress guests with something light yet flavorful. Plus, that crunch from the fried wonton strips or fried rice noodles adds a delightful contrast that elevates the salad beyond your average greens.

Ingredients You’ll Need

The image shows several white bowls and a black bowl arranged on a wooden board with green peas scattered around. At the top, there is a white bowl filled with two layers of shredded purple cabbage on the left and light green lettuce on the right. Below it, there are two small white bowls side by side, with sliced almonds in the top bowl and sunflower seeds in the bottom bowl. Next to these, another small white bowl holds bright orange mandarin slices. At the bottom, a black bowl contains shredded light-colored chicken, and next to it lie two green onions on the wooden board. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is simple yet essential, working harmoniously to create a salad that’s fresh, vibrant, and packed with interesting textures and tastes. Here’s what you’ll need:

Brown sugar: Adds a gentle sweetness that balances the tangy vinegar.
Low sodium soy sauce: Brings umami and saltiness without overpowering the dish.
Vegetable oil: Provides a neutral base for the dressing’s texture.
Rice vinegar: Gives the dressing its bright, acidic kick.
Sesame oil: A splash adds a subtle nutty aroma that enhances the overall flavor.
Iceberg lettuce: Offers a refreshing crunch and a mild flavor that lets other ingredients shine.
Red cabbage: Adds vibrant color and extra crunch to the salad.
Shredded chicken: I usually use rotisserie chicken for convenience and tenderness.
Sugar snap peas: Bring a fresh, crisp bite with a slight sweetness.
Green onions: Both white and green parts offer a mild onion flavor and freshness.
Mandarin oranges: Provide juicy bursts of citrus sweetness that brighten the salad.
Sliced toasted almonds: Add a toasty, crunchy texture and nutty flavor.
Sunflower seeds: Complement the almonds with a subtle earthiness and crunch.
Fried wonton strips or fried rice noodles: The perfect crunchy topping that makes this salad stand out.

Directions

Step 1: Start by preparing the dressing at least 30 minutes before you plan to serve the salad. This allows the flavors to meld beautifully.

Step 2: In a bowl, whisk together the brown sugar, low sodium soy sauce, vegetable oil, rice vinegar, and a splash of sesame oil until everything is well combined. Alternatively, you can put all these ingredients in a mason jar with a tight-fitting lid and shake vigorously for a minute or two.

Step 3: In a large mixing bowl, toss the chopped iceberg lettuce, shredded red cabbage, shredded chicken, sugar snap peas, chopped green onions, drained mandarin oranges, sliced toasted almonds, and sunflower seeds until evenly mixed.

Step 4: Just before serving, pour the dressing over the salad and gently toss to coat all the ingredients with that irresistible flavor.

Step 5: Sprinkle the fried wonton strips or fried rice noodles generously over the top for the final satisfying crunch.

Step 6: Serve immediately to enjoy the perfect balance of crisp textures and vibrant flavors.

Servings and Timing

This Chinese Chicken Salad and Dressing Recipe generously serves 4 people, making it great for a small family meal or sharing with friends. The prep time is around 10 minutes if your ingredients are ready, but I recommend allowing at least 30 minutes for the dressing to chill and flavors to develop. Cook time is minimal since you’re using pre-cooked chicken, so overall, you’ll spend about 20 minutes in total preparing this dish. There’s no lengthy resting or cooling time needed once assembled—you want to serve it fresh for the best crunch!

How to Serve This Chinese Chicken Salad and Dressing Recipe

The image shows a colorful salad served on a light wooden plate placed on a white marbled surface. The salad has several layers starting with a base of green lettuce and bright purple cabbage, topped with slices of mandarin orange and snap peas. There is shredded chicken layered above the vegetables, followed by crunchy light beige strips placed on the top. Scattered sunflower seeds and almond slices add texture and variety. A black and white checkered cloth is partially seen on the right side of the image, and a silver fork is placed on the bottom left. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this salad, I love how versatile it is. On its own, it’s a refreshing and satisfying meal, but it also pairs wonderfully with Asian-inspired main dishes like steamed dumplings, spring rolls, or even grilled teriyaki salmon. The bright flavors and textures make it an excellent palate cleanser alongside richer, heavier dishes.

For presentation, I like to plate this salad in wide, shallow bowls to showcase the colorful layers of lettuce, cabbage, oranges, and crunchy nuts. Garnishing with a few extra toasted almonds or a sprinkle of sesame seeds adds a nice touch. Serving with chopsticks or a pair of wooden salad servers gives the meal a fun, casual vibe.

As far as beverages go, a lightly chilled white wine like a Riesling or Sauvignon Blanc complements the sweet and tangy dressing perfectly. For non-alcoholic options, a cold jasmine tea or sparkling water with a wedge of lime feels refreshing and balanced. I especially enjoy serving this salad at weekend gatherings or as a vibrant lunch when the weather’s warm, but honestly, it’s great any time you want something light, crunchy, and full of color.

Variations

I’m always experimenting with different twists on this classic Chinese Chicken Salad and Dressing Recipe. If you want to switch things up, try swapping shredded chicken for cooked shrimp or tofu for a pescatarian or vegan option. The tofu can be marinated in a little soy sauce and sesame oil to keep that savory depth.

To make this recipe gluten-free, just ensure the soy sauce is gluten-free and use gluten-free fried wonton strips or crunchy rice crackers instead of standard fried toppings. If you like a bit of heat, I sometimes add a teaspoon of sriracha or a sprinkle of red pepper flakes into the dressing—it adds a nice kick without overwhelming the fresh flavors.

You could also grill the chicken for a smoky flavor instead of using rotisserie meat, or lightly steam the sugar snap peas if you prefer a softer texture. This salad is quite flexible, and I find it’s always fun to personalize it according to what’s in season or what you have in your pantry.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, store the salad and dressing separately for best results. Keeping the dressing separate prevents the salad from becoming soggy. Use an airtight container for the salad and a small jar or sealed container for the dressing. Stored this way, the salad keeps well in the refrigerator for up to 2 days.

Freezing

I don’t recommend freezing this salad because fresh greens and crunchy ingredients lose their texture and become watery when thawed. The dressing itself can be frozen if prepared in bulk, but for best taste and texture, it’s better to make the salad fresh.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want to warm up the chicken separately, do so gently in the microwave or on the stovetop, then add it to the chilled salad right before serving. Avoid reheating the entire salad to preserve the crispness of the vegetables and crunchiness of the toppings.

FAQs

Can I make this Chinese Chicken Salad ahead of time?

Absolutely! Just keep the dressing separate from the salad until you’re ready to serve. Prepare and chop your ingredients in advance, then toss everything together with the dressing right before eating to keep the veggies crunchy.

What can I use if I can’t find fried wonton strips?

If fried wonton strips aren’t available, fried rice noodles work beautifully. Alternatively, you could use store-bought crispy chow mein noodles or even crushed crispy tortilla chips for a different but equally delightful crunch.

Is there a way to make this salad vegan?

Yes! Simply swap the shredded chicken for crispy baked tofu or marinated tempeh. Use tamari or a vegan soy sauce substitute in the dressing, and double-check your fried wonton strips to ensure they don’t contain eggs or dairy.

How do I make the dressing less sweet?

If you prefer a less sweet dressing, reduce the brown sugar to 1 tablespoon or adjust to taste. You can also add a bit more rice vinegar or a squeeze of fresh lime juice to increase the tang and balance the sweetness.

Can I use other nuts instead of almonds and sunflower seeds?

Definitely! Cashews, peanuts, or toasted pumpkin seeds all work wonderfully and bring their own unique textures and flavors. Just make sure to toast them lightly for the best crunch and aroma.

Conclusion

I hope you’ll give this Chinese Chicken Salad and Dressing Recipe a try because it’s truly one of those dishes that hits all the right notes—fresh, crunchy, flavorful, and easy to make. Whether you’re craving a light lunch, planning a casual dinner, or entertaining guests, this salad will brighten up your table and your day. I can’t wait for you to experience the perfect balance of textures and tastes that make this recipe a personal favorite of mine!