Ditch the deli counter and whip up a homemade recipe for Chinese Chicken Salad with Sesame Dressing.
That big bowl of flavor and crunch up there is my dinner at least once a week. Fast, fresh and figure-friendly, my mom’s recipe for Chinese Chicken Salad has become my go-to alternative to all things DoorDash, Uber Eats and GrubHub.
This colorful mix features a plethora of tastes and textures, from shredded purple cabbage and tender chicken to crunchy almonds, crisp cucumber batons, and yes, those classic Mandarin oranges. All that goodness is tossed in a homemade sesame dressing that’s sweet, tangy and a touch sour.
This Chinese Chicken Salad is ideal for meal prep and lunches on-the-go. Simply layer the ingredients into mason jars and stash the dressing in a plastic bag. When you’re ready to dig in, pour the dressing into the jar, seal it, shake it and get your salad on!
If you’re looking for more ways to ditch the delivery and still satisfy those takeout cravings, don’t miss recipes for Baked Orange Chicken, Chicken Egg Rolls with Ginger-Soy Dip, and Sticky Pineapple Chicken.
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Ingredients
For the salad:
- 4 cups shredded cooked chicken (See Kelly's Notes)
- 3 cups shredded Romaine lettuce
- 2 cups shredded purple cabbage
- 2 scallions, thinly sliced (white and green parts)
- 1 medium cucumber, thinly sliced into batons
- 1/3 cup sliced almonds
- 1 cup crispy chow mein noodles
- 1 cup Mandarin oranges
For the dressing:
- 3 Tablespoons sesame oil
- 1/4 cup seasoned rice wine vinegar
- 1/4 cup vegetable oil
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon fresh black pepper
Instructions
- In a large bowl, combine all of the salad ingredients, tossing until well mixed.
- In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.
Kelly's Notes:
- I buy a rotisserie chicken and shred the meat (discarding the skin). It's fast, fresh and just enough meat for 4 to 6 servings.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Hi Kelly! I just discovered your blog/site and there are SO many yummy looking recipes. I am definitely going to try this one soon.
I do have one question thought – I am only one person, so do you know what the portions would be then? Its always hard to determine how to make a recipe properly when its for 6 servings.
It would be much, much appreciated! Thank you!
Hi Vanessa! Welcome to Just a Taste! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left.
Made a slightly different version of this tonight. Used a mixture of spiral and thin egg noodles. Par boiled carrots broccoli red cabbage, capsicum ( el dente), Chopped grilled bacon and added shallot sliced fine, cooked pasta and veg, Chicken poached in chicken stock, all tossed in dressing as per recipe. Family very impressed, came back for seconds.
I’m so glad you enjoyed the recipe, Robyn!
Baaaabay! This. Was. On. Point! Refreshing, delightful and perfect for my low carb venture. Added prawns instead of chicken. Family LOVED!
YES! So thrilled you and your family enjoyed the recipe, Kim!
This is the BEST Salad and the recipe is requested by everyone I make it for! BUT, this is a different version – the one I’ve always used didn’t have soy sauce in the dressing (or mandarin oranges).
Can you confirm that the dressing for the older version is the same ingredient and ratio just minus the soy sauce? From memory, that’s what I recall but want to be sure before I make it tonight. Thank you for an AWESOME SALAD recipe!
I’m so glad you’re enjoying the recipe, Tanya! I just updated it to reflect the original :) And you are correct. Exact same proportions, just minus the soy sauce. Mandarin oranges are optional!
Hi Kelly,
Mandarins aren’t in season here at the moment – what can I substitute? Thanks!
Hi Olga – Clementines would work!
They also come in small cans and small fruit cups – like jello or pudding cups. They are sweeter and I prefer them in this recipe.
Mmhmmm good. I used to get a prepackaged Chinese chicken salad from a large wholesaler very similar to this. I am no longer near that type of place and was looking for a duplicate recipe, and I am not disappointed! AWESOME AND THANKS!
You are so welcome! I’m thrilled you enjoyed the recipe!
Is this toasted sesame oil? Can’t wait to try it and your egg rolls too!
Just regular sesame oil, Sherry :)
I have made this salad three times in a row now and it is my new favourite salad. I’ve made it with and without chicken and Romaine lettuce and its great any which way! Since I can’t have almonds I toasted sunflower seeds instead. I’ve been using the seasoned rice vinegar and since you mentioned it has more flavour I just used 1/8 cup and it’s perfect! Thanks again for this great recipe!
LOVE hearing this, Linda! I’m thrilled you’ve been enjoying the recipe :)
Comes together quickly and is a tasty salad. Even better, a great way to use up my leftover chicken fingers/cutlets. Thank you!!!!
YES!!! I’m thrilled you enjoyed the recipe, Eva!
I cant find rice wine vinegar but I found seasoned rice vinegar. Is that the same?
Hi Linda – Seasoned rice vinegar works! It has more flavor than regular rice vinegar but less acidity.
Tried the salad tonight for dinner. Loved it! My daughter calculated the WW points which is 8/serving. Definitely worth it! Sooo satisfying! Thank you!
I’m thrilled you enjoyed the recipe, Jamey!
Would it be a healthier option to substitute olive oil for the vegetable oil?
Sure!
can you make this dressing in large quantity and how long does it keep in the frig?
Sure! I’d keep it for up to 5 days, just to make sure it stays fresh :)
Hi
The dressing was lovely other than i dont think it needs the vegetable oil.
Its oily enough with the sesame oil.
A touch of soy sauce with it is nice too.
So glad you enjoyed it, Andrew!