Chinese Chicken Salad

This Chinese chicken salad is a colorful and tasty way to use up some leftover chicken and makes for a light lunch. I experimented with few different dressings and ultimately settled on this one which I think is just the right balance of soy sauce, rice vinegar, ginger, garlic, and sesame oil. Do you have a favorite Chinese chicken salad dressing? Please let us know about it in the comments.

Chinese Chicken Salad Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6.


  • 1 lb boneless, skinless chicken breast, sliced into strips
  • Salt
  • 1 Tbsp sesame oil
  • 1 Tbsp Peanut, grapeseed or canola oil
  • 1/2 teaspoon red pepper flakes
  • 1 head of iceberg lettuce or Napa cabbage, thinly sliced
  • 1/2 sweet bell pepper, thinly sliced
  • 3-4 scallions, sliced
  • 1 carrot, julienned
  • 1/2 cup loosely packed cilantro leaves, chopped
  • 1/2 cup roasted peanuts
  • Chow mein noodles, to taste (skip for gluten-free option)


  • 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
  • 2 Tbsp rice vinegar
  • 1 teaspoon mustard powder
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon chili pepper flakes
  • 2 teaspoons sugar
  • 1 Tbsp dark sesame oil
  • 1/4 cup peanut, grapeseed or canola oil


1 Heat both oils over high heat in a large saute pan for 1 minute, then add the red pepper flakes and cook for 30 seconds. Sprinkle chicken strips with a little salt and add them to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes depending on how hot your burner gets. Drain and set aside to cool.

2 In a small bowl, whisk together the dressing ingredients. Adjust to taste. In a large bowl, toss the chicken and salad ingredients together. Just before serving, toss with dressin and top with the chow mein noodles.

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Showing 4 of 20 Comments

  • Leslie

    I like to put peanuts in my c.c.s. or those crunchy chow mein noodles

  • Anonymous

    You know, I’ll bet that around 1/4 cup of coconut milk and 2 cloves of grated garlic and the juice of 1 lime would add a lot of body and flavor to the dressing

  • Aaron B.

    For the dressing I saw you were looking for comments, Asian dishes often works around GGS (ginger, garlic, scallion). Always delicious, it adds spacific flavor indigenous to Asian cuisine, similar to mire poix in french cuisine. I highly recommend this addition to the dressing. You should mince the garlic and ginger and let it steep for about five to ten minutes in the vinegar before adding other ingredients.

  • Anonymous

    I’ve found that honey works well with dressings like this (as opposed to sugar).

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