Chinese Chicken Salad with Sesame Ginger Dressing

This Chinese Chicken Salad is fresh, crunchy, colorful, and full of texture. Crisp Napa and red cabbage, shredded carrots, snap peas, and tender shredded chicken are tossed in a sweet-savory sesame-ginger dressing and finished with toasted almonds and crisp ramen pieces for an easy, high-protein salad ideal for meal prep, lunches, or a light dinner.

I love crisp, crunchy salads and this Chinese Chicken Salad is one of my favorites. It combines tender shredded rotisserie chicken with a mix of Napa and red cabbage, shredded carrot, snap peas, and green onions. The sesame-ginger dressing brings a bright balance of savory and sweet, while toasted almonds and crushed ramen noodles add irresistible crunch.

To save time, this recipe uses pre-shredded rotisserie chicken, so it comes together in under 30 minutes. It stores well for meal prep if you keep the dressing and crunchy toppings separate until serving.

Why you’ll love this recipe

• Crisp and crunchy: Thinly sliced cabbage and toasted toppings give this salad a satisfying texture.
• High in protein: Shredded rotisserie chicken makes it filling and nutritious.
• Quick and flexible: Ready in about 25 minutes and easy to customize with the vegetables or proteins you have on hand.
• Great for meal prep: Chop ingredients ahead of time and store the dressing and toppings separately.

Recipe ingredients

For the dressing

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar (or rice wine vinegar)
• 3 tablespoons coconut aminos (or reduced-sodium soy sauce or tamari)
• 2 tablespoons maple syrup (or honey)
• 4 teaspoons sesame oil
• 2 teaspoons freshly grated ginger
• 1 clove garlic, minced
• 1/4 teaspoon sea salt and 1/8 teaspoon black pepper, to taste

For the salad

• 2 tablespoons olive oil (for toasting)
• 1 package ramen noodles, crushed into small pieces (omit for gluten-free)
• 1/2 cup sliced almonds
• 4 cups shredded rotisserie chicken breast (skin removed)
• 5 cups chopped Napa cabbage, very thinly sliced
• 1 cup chopped red (purple) cabbage
• 1 large carrot, grated
• 2 green onions, sliced on the bias
• 1/4 cup chopped fresh cilantro (optional)

Tip: Crush the ramen into small pieces before toasting so it crisps evenly and is easy to eat in the salad.

How to make the salad

This salad assembles quickly when you use pre-shredded rotisserie chicken. You can prepare the dressing up to three days in advance and keep the toasted crunchy toppings separate until just before serving.

1. Prepare the dressing: In a small bowl or jar combine olive oil, apple cider vinegar, coconut aminos (or soy), maple syrup, sesame oil, grated ginger, minced garlic, salt, and pepper. Whisk or shake until emulsified and adjust seasoning to taste.
2. Toast the crunch: Heat 2 tablespoons olive oil (or butter) in a skillet over medium. Add the crushed ramen pieces and sliced almonds, reducing heat to medium-low as needed. Cook, stirring often, until golden and fragrant (about 5–6 minutes). Remove from heat and allow to cool.
3. Assemble the salad: Place shredded chicken, Napa and red cabbage, grated carrot, green onions, and cilantro in a large bowl. Toss with enough dressing to coat—start with less and add more if needed.
4. Serve: Top with the toasted ramen and almonds right before serving so they stay crisp. Enjoy immediately.

Tips for success

• Slice the cabbage very thinly for the best texture.
• Keep crunchy toppings separate until serving to avoid sogginess.
• Make the dressing up to 3 days ahead and store refrigerated.
• Use pre-shredded rotisserie chicken to save time.
• If preparing ahead, pack the salad, dressing, and toasted toppings separately and combine just before eating.

Variations

• Add mandarin oranges or chopped mango for a fruity sweetness.
• Use sesame seeds, chopped peanuts, or crispy wonton strips instead of ramen pieces.
• Make it vegetarian by swapping chicken for shelled edamame or grilled tofu.
• For a gluten-free version, omit the ramen and use a gluten-free crunchy topping.

Storage

• Once dressed, the cabbage will soften, so the salad is best eaten the day it’s made.
• For meal prep, store salad components separately and add dressing and crunchy toppings just before serving.

Recipe details

Chinese Chicken Salad — Servings: 6 • Prep time: 20 minutes • Cook time (toasting): 5 minutes • Total time: 25 minutes.

This recipe yields a bright, crunchy salad with roughly 534 calories per serving (estimated). Nutrition values are provided as a guideline and may vary depending on ingredients and portion sizes.

Nutrition (per serving, estimated)

• Calories: 534 kcal
• Carbohydrates: 22 g
• Protein: 33 g
• Fat: 35 g
• Sodium: 645 mg
• Fiber: 3 g

Did you try this recipe? If so, leave a review and share how you customized it — it’s great to hear variations and serving ideas.