This Chinese chicken salad is a riot of flavors and textures, and is sure to make healthy eating so much more fun!
Packed with protein, fiber and deliciousness, this Asian salad has everything you need, and then some more.
It is the perfect healthy lunch to put together and even carry with you on a work day- it is fully satisfying!
What I Love About the Recipe
My favorite part about this Asian chicken salad has to be its flavors.
The salad dressing ingredients are perfect for those sweet, spicy and tangy flavors that you’d expect any good Asian salad dressing to have.
Plus, it is customizable to the next level- you can play around with the ingredients as much as you want to!
Ingredients For the Chinese Chicken Salad Recipe
You’ll need some simple ingredients to make the Chinese chicken salad.
Napa cabbage: I used a whole head of Napa cabbage for this easy chicken salad recipe.
Skinless chicken thighs: Some quick grilled chicken made using chicken thighs can add lots of protein to the salad.
Cucumber: Crunchy cucumbers are another essential addition to this salad.
Carrot: The shredded carrots bring a nice pop of color to the salad.
Vegetable oil: I used vegetable oil for this recipe, but you can totally use canola oil, sesame oil, avocado oil or even some peanut oil if you want to.
Chili: And of course, no Asian salad dressing is complete without a kick of heat. You can swap this for some red pepper flakes instead.
Cilantro: Some chopped fresh cilantro can always make a difference in adding some freshness to the salad.
Sunflower seeds: I added some sunflower seeds as well as a garnish for some crunch factor. You can use slivered almonds as well.
Teriyaki sauce: Teriyaki sauce adds an incredible flavor to this Asian salad dressing. You can also use Hoisin sauce instead if you have that at hand.
Soy sauce: A dash of soy sauce really adds a nice color and some umami flavor to the salad.
Apple cider vinegar: I used apple cider vinegar because I love that tart flavor- you could use rice vinegar if you want to.
Garlic: No Asian food is complete without some fresh garlic added in. If you don’t have fresh garlic, you could use garlic powder too.
Bay leaf: A single bay leaf does add in a nice bit of subtle flavor to the salad.
Coriander: I also added a teeny bit of coriander powder to the salad dressing for an earthy flavor.
Curry powder: I used just a tiny dash of curry powder to add some extra flavor to the Chinese chicken salad.
How to Make the Chinese Chicken Salad
Got all the salad ingredients ready? Here’s what you’ll need to do next.
Step 1: Marinate the Chicken
Marinate the chicken thighs in your favorite spice blend or a simple mixture of salt, pepper and a little oil. Grill them on a grill pan until cooked through and juicy.
Step 2: Prep Cucumber and Chicken
Cut the cucumber in half. Roast them until lightly charred. Allow the chicken to cool slightly and then slice into thin strips. Cut the cucumber into 8 pieces.
Step 3: Slice Cabbage
Wash the cabbage thoroughly and slice it into thin strips. Place it in a large salad bowl to form the base of the salad.
Step 4: Prepare Other Veggies
Chop the cilantro. Slice the chili peppers into thin rings. Grate the carrots. Place the prepared vegetables and herbs in a large bowl.
Step 5: Assemble the Seasonings
Add the shredded chicken and cucumbers. Place bay leaf, spices, pressed garlic in the center of the salad. Pour in the soy sauce, vinegar, and teriyaki sauce.
Step 6: Top with Hot Oil
Heat the oil in a pan and pour it over the center of the salad. Gently toss and leave for 15 minutes.
Step 7: Toss Salad and Serve Immediately
Transfer the salad to a serving plate and sprinkle with sunflower seeds to give it crunch and visual appeal. Serve the Chinese Chicken Salad immediately to preserve the vibrant colors and textures in each plate.
Tips & Tricks to Nail the Recipe
Making this Chinese chicken salad is super easy, but you might want to note down these little tips and tricks too.
- I used soy sauce for the recipe, but if you want to make a gluten free version of the salad dressing, you can swap it for some tamari.
- To cut down the cooking time for this recipe, you can use pre-cooked chicken or store bought rotisserie chicken instead of raw chicken.
- I used chicken thighs for this recipe, but you can also use chicken breasts if that’s what you have at hand.
- I used napa cabbage for the salad, but you can use almost any other kind for the cabbage mixture. Chinese cabbage, red cabbage and green cabbage are great options.
- Alternatively, you could just use some coleslaw mix instead.
- If you can, I would recommend using sesame oil for this Chinese chicken salad. It really adds to the authentic Asian flavors of the dish.
What Else Can I Add to the Chinese Chicken Salad?
You can add lots of other veggies and ingredients to this rather versatile chicken salad.
Chopped or sliced green onions can be a nice addition to the salad. They can add lots of freshness to the salad.
You can also use a mix of green and red cabbage for the shredded cabbage mixture, and even add some romaine lettuce into the mix if you want to.
I also like to add some snow peas or snap peas when I have them at hand.
Bean sprouts and water chestnuts can also be a great addition to this amazing salad.
For a bit of tanginess, you can also add mandarin oranges into the salad. I like to use canned mandarin oranges.
Ramen noodles and chow mein noodles are excellent additions to this Chinese chicken salad too! They make the salad even more filling.
And when I have some wonton strips or crunchy noodles leftover from an Asian takeout at hand, I like to add them in too!
How Long Can I Store the Leftover Salad?
You can store the leftover salad for up to a day in the refrigerator.
I would recommend using an airtight container for best results to keep the salad fresh and crunchy.
If you enjoyed this salad and are inspired to try some more easy and healthy recipes, here are a few good ones worth checking out.
This delicious Chinese chicken saad is delicious and tasty. Enjoy.
- 1 small cauliflower Napa cabbage green part.
- 2 boneless, skinless chicken thighs
- 1 cucumber
- 1/2 carrot
- 1 tbsp. vegetable oil for frying
- 1/2 chili
- cilantro bundle
- Sunflower seeds for garnish
- For dressing:
- 2 tbsp. teriyaki sauce
- 2 tbsp. soy sauce
- 1 1/2 tbsp. rice or apple cider vinegar
- 3 tbsp.
- 1 clove of garlic
- 1 bay leaf
- 1 tsp. coriander
- 1 tsp. Cury Powder
- Marinate the chicken thighs in your favorite spice blend or a simple mixture of salt, pepper and a little oil. Grill them on a grill pan until cooked through and juicy.
- Cut the cucumber in half. Roast them until lightly charred. Allow the chicken to cool slightly and then slice into thin strips. Cut the cucumber into 8 pieces.
- Wash the cabbage thoroughly and slice it into thin strips. Place it in a large salad bowl to form the base of the salad.
- Chop the cilantro. Slice the chili peppers into thin rings. Grate the carrots. Place the prepared vegetables and herbs in a large bowl.
- Add the shredded chicken and cucumbers. Place bay leaf, spices, pressed garlic in the center of the salad. Pour in the soy sauce, vinegar, and teriyaki sauce.
- Heat the oil in a pan and pour it over the center of the salad. Gently toss and leave for 15 minutes.
- Transfer the salad to a serving plate and sprinkle with sunflower seeds to give it crunch and visual appeal. Serve the Chinese Chicken Salad immediately to preserve the vibrant colors and textures in each plate.
Amount Per Serving: Calories: 303Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 81mgSodium: 1839mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 24g