Chinese Chicken Salad Recipe

Prepare vegetables

Thinly slice the napa and green cabbage and place in a very large mixing bowl. Julienne or shred the carrots, thinly slice the red bell pepper and cucumber, and add them to the bowl. Trim and thinly slice the scallions (both white and green parts) and add 3 tablespoons to the bowl; reserve 1 tablespoon for garnish. Roughly chop the cilantro and add to the bowl. If using mandarin segments, drain and add them now.

Prepare chicken

If your chicken is not yet cooked: poach, roast, or grill two medium boneless skinless chicken breasts (about 1 to 1.25 lb raw) seasoned lightly with salt and pepper until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or thinly slice the meat. If using leftover or rotisserie chicken, remove skin and bones and shred to make 3 cups cooked chicken. Add the chicken to the bowl with the vegetables.

Toast the sliced almonds in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3–5 minutes. Transfer to a plate to cool so they do not continue to brown. If you prefer fresh crunch, have the chow mein noodles or wonton strips ready and reserve the sesame seeds to toast briefly (30–60 seconds) in the same skillet; watch carefully so they don’t burn.

In a medium bowl or measuring cup, whisk together the rice vinegar, soy sauce, honey (or sugar), sesame oil, grated ginger, minced garlic, sriracha (if using), mayonnaise (if using), salt, and black pepper until smooth.

Slowly drizzle the neutral oil into the mixture while whisking constantly to emulsify the dressing. Taste and adjust: add more honey for sweetness, more soy for saltiness, or more vinegar for tang. The finished dressing should be balanced sweet-sour-salty, slightly creamy if mayonnaise was used.

Pour about two-thirds of the dressing over the salad and toss gently but thoroughly to combine, making sure the chicken and vegetables are evenly coated. Reserve the remaining dressing to serve on the side in case diners want more.

Just before serving, sprinkle the toasted almonds, chow mein noodles (or wonton strips), and toasted sesame seeds over the top, and scatter the reserved tablespoon of sliced scallions. Toss lightly once more if desired so crunchy toppings are distributed, or leave on top for visual contrast.

Serve immediately to preserve the crunchy texture of the toppings. Leftovers can be stored in an airtight container for up to 2 days; keep dressing separate until ready to eat to avoid soggy salad.