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Chinese Chicken Salad
This Chinese Chicken Salad is the ultimate cheat code for a fresh, healthy, and incredibly fast weekday meal. By using a pre-shredded coleslaw mix, you skip the tedious chopping and get straight to the crunch. It’s a vibrant fusion of savory shredded chicken, crisp veggies, and a zesty ginger-soy dressing that rivals any gourmet bistro version.
Why You’ll Love This 10-Minute Recipe
- Ultimate Convenience: Using coleslaw salad mix cuts your prep time down.
- Texture Heaven: A satisfying blend of crunchy cabbage, shredded carrots, and crispy fried shallots.
- Meal Prep Friendly: This salad holds up beautifully in the fridge, making it the perfect healthy office lunch.
- High Protein & Low Carb: A nutrient-dense meal that actually keeps you full without the heavy feeling.
Shredded cabbage, carrots, lettuce and just about any colorful crunchy vegetable can work well in this. I always have a bag of coleslaw mix from Whole Foods or Trader Joes in my fridge and whip this up whenever I have any leftover chicken or chicken I need to cook. Tossed in an Asian-y dressing made with all the Chinese sauce staples such sesame oil, soy sauce, ginger and garlic, this salad is substantial yet still easy and light. Make a big batch and that can be your dinner and leftovers for lunch the next day. My vegetable adverse teen inhales this salad. Keep in mind, his idea of salad is just plain lettuce and dressing (hold the cucumbers, tomatoes, avocado, peppers, etc!). But Chinese chicken salad? Yes, please. Keeps well in the fridge for days.
What’s in this salad
- shredded chicken
- coleslaw mix (not pictured)
- scallions
- sesame oil
- rice vinegar
- hoisin sauce
- vegetable oil
- honey
- fried shallots
- ginger
(Chinese) Chicken Salad
Although this chicken salad is not a traditional Chinese recipe, I’m guessing it was named as such because of the ingredients that are in it. I like to poach my own chicken but any cooked, shredded chicken will work well here. Coleslaw mix simplifies this with less washing, peeling and chopping. The texture is crunchy with the cabbage, carrots and fried shallots. The dressing is savory, sweet and tangy.
- Category: Dinner, Lunch, Side Dish
Ingredients
- 2 bone in, skin on chicken breasts, poached and shredded
- 3 stalks scallions, sliced in 1 inch pieces
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 12 ounce bag of coleslaw mix
- 1/3 cup fried shallots
Instructions
- Combine dressing ingredients: rice wine vinegar, soy sauce, honey, sesame oil, hoisin sauce, ginger, garlic and oil. Whisk until emulsified.
- Add the scallions and coleslaw mix and toss to combine. Add the shredded chicken and toss again to combine.
- Top with fried shallots.
Notes
- I like to add fried shallots in this. You can use crispy wonton strips or sesame sticks.
- Speaking of sesame, sprinkle some toasted sesame seeds on top. So good!
- Or my other obsession- chili crisp oil.
- You can use shrimp instead of chicken, or use both!
- Make this gluten-free by using tamari instead of soy sauce.
- Use rotisserie chicken for even faster prep. Grilled chicken also works perfectly.
❓ FAQ’s for Chinese Chicken Salad
Absolutely — rotisserie chicken is actually one of the best options here! It’s already seasoned, tender, and easy to shred. Just pull it apart and toss it right in.
Coleslaw mix is a classic choice and holds up really well to the dressing without getting soggy. That said, any shredded or chopped salad blend works — broccoli slaw, Asian-style mixes, or even a simple cabbage blend all do the job beautifully.
Not traditionally, no! This is an American-style Asian-inspired salad. It’s inspired by Chinese flavors rather than rooted in a specific regional dish from China — but it’s delicious, and that’s what counts.
Yes! The dressing keeps well in an airtight jar in the refrigerator for up to one week. Give it a good shake or stir before using, as the sesame oil may separate slightly.
Definitely. Swap the chicken for crispy baked tofu or edamame for a satisfying plant-based version that still soaks up that amazing dressing.
If you’re prepping in advance, keep the dressing separate until you’re ready to serve. The bagged salad mix can soften once dressed, so for best texture, toss it just before eating. I’ve eaten the dressed salad 1 and 2 days after and it was still great; slightly less crispy/crunchy but still delicious.
Great add-ins include mandarin oranges, sliced almonds, sesame seeds, wonton strips, shredded carrots, snap peas, or green onions. Any of these add texture, color, and extra flavor without much extra effort.
If you’re out of hoisin, you can substitute a mix of soy sauce with a little extra honey, or use a splash of oyster sauce. The flavor will shift slightly, but it’ll still be delicious.
SHOP FOR THIS RECIPE
The higher vinegar content of white rice vinegar makes it the best choice for sweet and/or tangy dishes, for salad dressings and for pickling vegetables.
- Kikkoman users around the world know that this seasoning enhances not only Asian cuisines, but Western dishes as well
- 38% less sodium, with all the same rich, umami flavor
- Brewed in USA; Made to the highest standards of quality that consumers have come to expect from Kikkoman
- Rich and smooth taste
- Product of Japan
- Pure sesame oil
- Use as seasoning or dressing
With brown sugar, garlic and ginger puree, and a delicate blend of other seasonings, San-J Gluten Free Hoisin Sauce gives a delectable flavor that’s popular in many types of Asian cuisine and fusion dishes.
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