Chinese Chicken Salad Recipe

Prepare vegetables

Thinly slice the napa and red cabbages and chop the romaine. Place all three in a very large bowl so there is room to toss. Add the matchstick carrots, white parts of the green onions, and cilantro (if using).

Add chicken and fruit

Toss the shredded cooked chicken into the bowl with the vegetables. Gently fold in the drained mandarin orange segments or fresh orange sections so they remain intact.

Add crunchy elements just before serving

Reserve the wonton strips/chow mein noodles and toasted slivered almonds until just before serving to keep them crisp. If you prefer them mixed, add them now and be aware they'll soften over time.

Whisk dressing

In a medium bowl, combine the mayonnaise, rice vinegar, soy sauce, toasted sesame oil, sugar or honey, lime juice, grated ginger, minced garlic, and chili garlic sauce. Whisk together until smooth.

Adjust consistency and seasoning

If the dressing is too thick, whisk in up to 2 tablespoons of water, 1 tablespoon at a time, until it reaches a pourable but still creamy consistency. Taste and adjust salt and pepper as needed.

Pour roughly two-thirds of the dressing over the salad mixture and toss gently but thoroughly so the vegetables and chicken are evenly coated. Add more dressing to taste — reserve some for guests who prefer less. If using optional add-ins, sprinkle the toasted slivered almonds and sesame seeds over the tossed salad and gently fold.

Just before serving, sprinkle the fried wonton strips or crispy chow mein noodles and chopped roasted peanuts over the top to maintain crunch. Scatter the green parts of the green onions over the salad as a fresh garnish.

Serve immediately on chilled plates or transfer to a serving platter. Provide extra dressing on the side.