Crunchy Chinese Chicken Salad with Sesame-Ginger Dressing
This Crunchy Chinese Chicken Salad is a riot of textures and flavors: shredded chicken tossed with crisp cabbage, carrots, and a tangy sesame-ginger dressing, all topped with toasted almonds. It’s dinner in a bowl that feels light but satisfying, and you can have it on the table in about 35 minutes with a little multitasking.
The dressing is the star here, a simple whisk of soy sauce, rice vinegar, sesame oil, ginger, and a drizzle of honey. It clings to every shred of cabbage and chicken, giving each bite a bright, savory kick.
What Makes This Salad So Good
The contrast between the cool, crunchy vegetables and the tender, savory chicken is what pulls me back to this recipe. The dressing has a gentle heat from fresh ginger and nuttiness from toasted sesame oil, but it never overpowers the fresh greens.
I also love that it’s a make-ahead champ. You can prep all the components in advance and toss them together right before serving, which means it’s as good for a weekday lunch as it is for a casual dinner. The almonds add a toasty crunch that stays crisp even after the salad is dressed, so every forkful has something to bite into.
It’s the kind of salad that fills you up without weighing you down, and the leftovers hold up surprisingly well, especially if you store the dressing on the side.
Ingredients
- 1 lb boneless, skinless chicken breasts: about 2 medium breasts
- 4 cups thinly sliced Napa cabbage: about half a small head
- 1 cup thinly sliced red cabbage: for color and extra crunch
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 scallions, sliced on the diagonal
- 1/4 cup slivered almonds: toasted until golden
- 1/4 cup fresh cilantro leaves: optional, for a pop of freshness
- Sesame seeds: for garnish
For the Dressing
- 3 tbsp soy sauce: low-sodium works best
- 2 tbsp rice vinegar: unseasoned
- 2 tbsp toasted sesame oil
- 1 tbsp honey: or maple syrup
- 1 tsp grated fresh ginger
- 1 small garlic clove, grated
- Pinch of salt: adjust to taste
Variations / Substitutions
- Swap the protein: Rotisserie chicken, poached shrimp, or pan-seared tofu work well. Adjust salt in the dressing if the protein is already salty.
- Make it nut-free: Skip the almonds or replace them with roasted sunflower seeds for a similar crunch.
- Add heat: Stir a teaspoon of sriracha or a pinch of red pepper flakes into the dressing for a spicy version.
- Boost the veggies: Toss in a handful of sugar snap peas, shelled edamame, or thinly sliced cucumbers for extra freshness.
- Use pre-shredded mix: A bag of coleslaw or broccoli slaw saves you 10 minutes of chopping and still tastes great.
If you like this one, try my sesame soba noodle bowl next.
How to Make Crunchy Chinese Chicken Salad
Step 1: Poach the Chicken
Fill a medium pot with water about 2 inches deep. Slice a 1-inch piece of ginger and smash 2 garlic cloves, then add them to the water along with a pinch of salt. Bring to a simmer over medium heat, then slide in the 1 lb of chicken breasts. Cook, adjusting the heat to maintain a gentle simmer, until the chicken is cooked through, 12 to 15 minutes.
The water will take on a subtle ginger aroma as it simmers. You’ll know the chicken is done when it feels firm to the touch and the juices run clear when pierced. Transfer to a plate and let it cool before shredding.
Step 2: Toast the Almonds
While the chicken cools, add 1/4 cup slivered almonds to a dry skillet over medium heat. Cook, shaking the pan often, until they are golden and fragrant, 3 to 5 minutes. Keep a close eye on them because almonds can go from toasted to burnt in seconds.
They’ll smell nutty and warm, and a few pieces will turn a light golden brown. Transfer them to a plate immediately so the residual heat doesn’t darken them further.
Step 3: Whisk the Dressing
In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 1 grated garlic clove. Whisk until the honey dissolves and everything is smooth. Taste and add a pinch of salt if needed.
The dressing will be thin but packed with flavor. Let it sit for a few minutes while you prep the vegetables. The ginger and garlic will infuse and mellow slightly, and the finished dressing should be bright and a little salty, with a gentle sweetness from the honey.
Step 4: Toss the Vegetables and Chicken
In a large bowl, combine 4 cups sliced Napa cabbage, 1 cup sliced red cabbage, 1 cup shredded carrots, 1 sliced red bell pepper, and 3 sliced scallions. Shred the cooled chicken with two forks into bite-sized pieces and add it to the bowl. Pour about half the dressing over the top and toss everything together until the cabbage is evenly coated. You want the vegetables to be lightly dressed, not swimming.
The cabbage will start to wilt slightly as it sits, which is fine, but if you’re not serving right away, hold off on dressing it. A quick toss right before serving keeps the crunch intact.
Step 5: Assemble and Drizzle the Dressing
Transfer the tossed salad to a large serving platter or wide, shallow bowl. Pile the mixture high so the colorful vegetables peek out. Drizzle the remaining dressing over the top, letting it pool in the nooks of the cabbage. Scatter the toasted almonds and a sprinkle of sesame seeds over everything. Serve immediately while the almonds are still crunchy.
The platter presentation makes it feel special, but you can also serve right from the mixing bowl. Either way, each forkful should deliver a mix of tender chicken, crisp cabbage, and a punch of gingery dressing.
Tips for the Crunchiest Salad
- Toast the almonds until they’re deep golden, not just pale, for the boldest flavor and crunch.
- If you use a mandoline for the cabbage and carrots, you’ll get the thinnest, restaurant-style shreds.
- For a spicier kick, whisk a teaspoon of sriracha or a pinch of red pepper flakes into the dressing.
- This salad is generous with cabbage, so don’t skimp. It provides the signature crunch and holds up well to dressing.
- Leftover dressing doubles as a great marinade for shrimp or tofu.
Scale the dressing for a larger salad:
| Servings | Soy Sauce | Rice Vinegar | Sesame Oil | Honey |
|---|---|---|---|---|
| 2 | 1.5 tbsp | 1 tbsp | 1 tbsp | 1.5 tsp |
| 4 | 3 tbsp | 2 tbsp | 2 tbsp | 1 tbsp |
| 8 | 6 tbsp | 4 tbsp | 4 tbsp | 2 tbsp |
Keeping Leftovers Fresh
- Refrigerate: Store the undressed salad in an airtight container for up to 2 days. Keep the dressing in a separate jar. If the salad is already dressed, it will hold for about 24 hours, but the cabbage will soften.
- Serve Cold: This salad is meant to be eaten cold or at room temperature. No reheating needed. If the chicken is straight from the fridge, let the salad sit for 10 minutes before digging in for better flavor.
Frequently Asked Questions
Can I use a bag of pre-shredded coleslaw mix?
Yes, a 14-ounce bag of coleslaw mix works great and saves you chopping time. Just skip the red cabbage and carrots it already contains.
Is this salad spicy?
The base recipe is not spicy at all. The fresh ginger adds warmth, but no heat. If you want a kick, whisk sriracha or chili flakes into the dressing.
Can I make the whole salad a day ahead?
You can prep the components (poach and shred the chicken, chop the vegetables, toast the almonds, and make the dressing) a day in advance. Store everything separately and toss with the dressing just before serving to keep the cabbage crunchy.
What if I don’t have toasted sesame oil?
Regular sesame oil won’t give you the same nutty depth. In a pinch, use a neutral oil and add an extra teaspoon of toasted sesame seeds to the garnish, but the flavor will be milder.
Crunchy Chinese Chicken Salad Recipe
Ingredients
Method
- Bring a pot of water with sliced ginger, smashed garlic, and a pinch of salt to a simmer. Add chicken and cook 12 to 15 minutes until cooked through. Cool, then shred.
- Toast the slivered almonds in a dry skillet over medium heat, shaking often, until golden and fragrant, 3 to 5 minutes. Transfer to a plate.
- Whisk the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and garlic until smooth. Taste and add salt if needed.
- Combine the Napa cabbage, red cabbage, carrots, bell pepper, scallions, and shredded chicken in a large bowl. Pour half the dressing over and toss until lightly coated.
- Transfer to a platter, drizzle the remaining dressing, scatter with toasted almonds and sesame seeds. Serve right away.
