Name: Chinese Chicken Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1/2 cup olive oil; 1/4 cup apple cider vinegar; 3 tablespoons coconut aminos sub with reduced sodium soy sauce; 2 tablespoons maple syrup sub with honey; 4 teaspoons sesame oil; 2 teaspoons freshly grated ginger; 1 clove garlic minced; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper; 2 tablespoons olive oil; 1 package ramen noodles crushed into small pieces; 1/2 cup sliced almonds; 4 cups shredded rotisserie chicken breast; 5 cups chopped napa cabbage; 1 cup chopped purple cabbage; 1 large carrot grated; 2 green onions sliced thinly on the bias; 1/4 cup chopped fresh cilantro

Jump to Recipe·Leave a Review

When you take a bite of Chinese Chicken Salad, you’re met with a delightful combination of textures and flavors that truly elevate this dish. Crunchy vegetables, tender shredded chicken, and crispy ramen noodles come together in a harmony that’s as pleasing to the palate as it is to the eyes. The dressing, a zesty blend of coconut aminos, ginger, and sesame oil, ties everything together, providing that signature Asian flair that makes this salad a favorite. If store-bought versions leave you wanting more, making it at home is just the answer.

Pin this for later!

I first discovered this gem of a salad during a family gathering. It was so vibrant and fresh, yet hearty enough to stand as a complete meal. It quickly became a staple in my kitchen, and it’s easy to see why. This Chinese Chicken Salad strikes the perfect balance between being an impressive centerpiece for dinner parties and a quick go-to for a busy weeknight meal. So, get ready to enjoy a nutritious, flavor-packed dish that’s not only simple but sure to please everyone at the table!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chinese Chicken Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chinese Chicken Salad

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 45 minutes, this salad is perfect for busy weeknights.
Irresistible Flavor: The combination of sesame oil, ginger, and a hint of sweetness makes each bite burst with flavor.
Eye-Catching Appeal: The colors of the fresh vegetables and crispy toppings create a stunning presentation.
Flexible Serving: Perfect as a light lunch, a party dish, or a satisfying dinner option.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free noodles.

Ingredients You’ll Need

1/2 cup olive oil: Used for frying the ramen and almonds, adding a rich flavor. Choose extra virgin for best quality.
1/4 cup apple cider vinegar: Adds the necessary tanginess to balance the sweetness.
3 tablespoons coconut aminos: A soy sauce alternative that’s less salty and perfect for gluten-free diets.
2 tablespoons maple syrup: Natural sweetness, but can be swapped with honey if preferred.
4 teaspoons sesame oil: Infuses the salad with nutty richness; do not skip this for authentic flavor.
2 teaspoons freshly grated ginger: Provides a fresh kick; powdered ginger can be used in a pinch but won’t have the same potency.
1 clove garlic, minced: Enhances the depth of flavor in the dressing.
1/4 teaspoon sea salt: Essential for seasoning; adjust to taste.
1/8 teaspoon black pepper: A dash of spice; feel free to increase if you like more heat.
2 tablespoons olive oil: For toasting the ramen noodles and almonds; don’t confuse this with the first olive oil measurement.
1 package ramen noodles, crushed into small pieces: Adds crunch; feel free to use any other small noodles as a substitute.
1/2 cup sliced almonds: Adds crunch and richness; you can use toasted almonds for deeper flavor.
4 cups shredded rotisserie chicken breast: A time-saver; freshly cooked chicken also works wonderfully.
5 cups chopped napa cabbage: Adds a refreshing crunch; you can mix in other leafy greens as well.
1 cup chopped purple cabbage: For color and crunch; green cabbage can be used if you’re looking for a simpler option.
1 large carrot, grated: Offers sweetness and texture, plus a vibrant color.
2 green onions, sliced thinly on the bias: Adds freshness; chives can be a great substitute.
1/4 cup chopped fresh cilantro: Brings a burst of flavor; omit if you’re not a fan.

How to Make Chinese Chicken Salad

Prepare the Dressing: In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 3 tablespoons coconut aminos, 2 tablespoons maple syrup, 4 teaspoons sesame oil, 2 teaspoons freshly grated ginger, 1 clove minced garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning as needed to suit your palette.
Toast the Noodles and Almonds: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the crushed ramen noodles and sliced almonds. Toss them to coat evenly in the oil. Cook for about 5-6 minutes, stirring frequently, until they turn golden brown. Keep an eye on them to prevent burning. Once golden and crispy, remove from heat and let cool.
Combine the Salad Ingredients: In a large bowl, add 4 cups shredded rotisserie chicken, 5 cups chopped napa cabbage, 1 cup chopped purple cabbage, 1 large grated carrot, 2 sliced green onions, and 1/4 cup chopped fresh cilantro. Toss to combine evenly.
Dress the Salad: Drizzle enough of the prepared dressing over the salad to coat it well. You may not need all the dressing, so start with a smaller amount and add more as desired.
Top with Crunch: Finally, sprinkle the crispy ramen noodle and almond mixture on top of the salad for that desired crunch. Serve immediately for the best texture and flavor.

Storing & Reheating

To store leftover Chinese Chicken Salad, keep it in an airtight container in the refrigerator for up to three days. If you have leftover dressing, store it separately to keep the noodles and vegetables crisp. Avoid room temperature storage for more than two hours due to food safety. For long-term storage, freeze any unused cooked chicken separately for up to three months. When you’re ready to enjoy it again, simply thaw in the fridge overnight and give it a quick re-toss with some fresh dressing.

Chef’s Helpful Tips

Be careful not to overcook the ramen noodles and almonds; keep stirring them until they’re just crisp.
Freshly shredded rotisserie chicken is convenient, but leftover chicken or grilled chicken are excellent substitutes.
Toast the almonds in a separate pan if you prefer more control over their browning.
Add other vegetables like bell peppers or sprouts for extra crunch and nutrition.
If you want to make this salad ahead of time, keep the dressing and toppings separate until served to maintain texture.

The beauty of this Chinese Chicken Salad lies not only in its amazing taste but also in its versatility. Try varying the vegetables or playing with the dressing to suit your tastes. The next time you’re looking for a crunchy, delicious, and satisfying meal, you’ll be glad to have this salad in your repertoire.

Recipe FAQs

Is Chinese Chicken Salad gluten-free?

Yes, if you use gluten-free ramen noodles or another gluten-free noodle option, this dish can easily fit into a gluten-free diet. Make sure to choose gluten-free coconut aminos or soy sauce as well!

Can I make the salad ahead of time?

Absolutely! You can prepare all the components separately, including the crispy ramen and salad ingredients. Just wait to dress the salad until you’re ready to serve to maintain freshness and crunch.

How can I make this salad vegan?

To create a vegan version of this salad, simply skip the chicken and replace it with tofu or a plant-based protein. Additionally, you can use a plant-based alternative for the maple syrup.

What can I serve with this salad?

This salad is fantastic on its own, but you might also enjoy it alongside spring rolls or dumplings for a complete Asian-inspired feast. It’s equally great with grilled meats for those who love heartier sides!

⭐ If you make my Chinese Chicken Salad recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Chinese Chicken Salad

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Chinese Chicken Salad

Storing & Reheating

Chef’s Helpful Tips