Name: Chinese Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: Dressing:; 2 1/2 tablespoons peanut butter; 2 teaspoons toasted sesame oil; 1 tablespoon canola oil (or vegetable, grapeseed, or peanut oil); 2 teaspoons soy sauce; 2 teaspoons (or more) Sriracha; 1 tablespoon honey; 1 tablespoon + 2 teaspoons rice vinegar; 1–1 1/2 tablespoons water or lime juice (to adjust consistency); 1 garlic clove, minced; 1/2 teaspoon freshly grated ginger; Salad:; 1 1/2 cups Chinese (Napa) cabbage, shredded; 1 cup red cabbage, shredded; 1 1/2 cups julienned carrots; 1 1/2 cups shredded cooked chicken; 1 1/2 cups bean sprouts; 1 green onion, thinly sliced on the diagonal; 1/4 cup peanuts, roughly chopped; 1/4+ cup crunchy fried noodles

Jump to Recipe·Leave a Review

This Chinese Chicken Salad with Asian Peanut Dressing is one of my favorite ways to enjoy a vibrant, fresh, and flavor-packed meal. It’s a crunchy mix of colorful veggies and tender shredded chicken, tossed in a creamy peanut dressing with a perfect balance of sweet, spicy, and tangy. I love serving it as a hearty main dish that comes together fast and satisfies every craving.

Why You’ll Love This Recipe

I love this salad because it hits every note—crunchy, creamy, spicy, and refreshing—all in one bowl. The combination of cabbages, carrots, and sprouts adds texture and color, while the peanut dressing delivers a bold, nutty richness. It’s quick to prepare, perfect for meal prep, and always a crowd-pleaser. Chinese Chicken Salad

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dressing:

2 1/2 tablespoons peanut butter
2 teaspoons toasted sesame oil
1 tablespoon canola oil (or vegetable, grapeseed, or peanut oil)
2 teaspoons soy sauce
2 teaspoons (or more) Sriracha
1 tablespoon honey
1 tablespoon + 2 teaspoons rice vinegar
1–1 1/2 tablespoons water or lime juice (to adjust consistency)
1 garlic clove, minced
1/2 teaspoon freshly grated ginger

Salad:

1 1/2 cups Chinese (Napa) cabbage, shredded
1 cup red cabbage, shredded
1 1/2 cups julienned carrots
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts
1 green onion, thinly sliced on the diagonal
1/4 cup peanuts, roughly chopped
1/4+ cup crunchy fried noodles

directions

First, I whisk together all the dressing ingredients in a small bowl or measuring jug until smooth and creamy. I adjust the consistency with a little water or lime juice, and tweak the Sriracha to match my spice preference.

In a large mixing bowl, I combine the shredded Napa cabbage, red cabbage, julienned carrots, shredded chicken, and bean sprouts. I hold back a portion of the green onions, peanuts, and crunchy noodles for garnish.

I drizzle the dressing over the salad and toss everything thoroughly to ensure all the ingredients are well coated.

Just before serving, I top the salad with the reserved crunchy noodles, chopped peanuts, and green onions for that final pop of crunch and color.

Servings and timing

Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes

Variations

I sometimes swap the chicken for grilled shrimp or tofu for a vegetarian option. When I want more greens, I add a handful of spinach or lettuce. A few mandarin orange segments or cucumber slices also make a refreshing addition. And for a gluten-free version, I use tamari instead of soy sauce and skip the fried noodles.

storage/reheating

This salad is best enjoyed fresh, right after tossing with the dressing. If I’m making it ahead, I keep the dressing separate and mix it in just before serving to maintain the crunch. Leftovers will keep in the fridge for about 1 day, but the texture softens over time. I don’t recommend reheating it—this one is meant to be served cold.

FAQs

Can I use a different nut butter?

Yes, I’ve used almond butter and cashew butter when I’m out of peanut butter. Each one gives the dressing a slightly different twist.

How do I cook the chicken for this salad?

I usually use rotisserie chicken or leftover grilled chicken. For fresh prep, I poach or bake boneless chicken breasts, then shred them once cooled.

Can I make the dressing ahead of time?

Absolutely. I store it in a jar in the fridge for up to 5 days. It may thicken, so I stir in a little water or lime juice before using.

What can I use instead of fried noodles?

I’ve swapped them with crispy wonton strips or even toasted ramen noodles for a similar crunch.

Is this salad spicy?

It has a kick from the Sriracha, but I control the heat by starting with less and adding more to taste. It’s easy to adjust based on what I like.

Can I make this salad vegan?

Yes, I omit the chicken and honey, use maple syrup or agave as a substitute, and add tofu or chickpeas for protein.

What if I don’t have bean sprouts?

I’ve used shredded cucumber or thinly sliced snap peas as a crunchy substitute.

Can I double the recipe?

Definitely. It scales well—I just make sure to mix the dressing in a larger bowl and toss the salad in batches for even coating.

What type of cabbage works best?

I prefer a mix of Napa and red cabbage for the balance of texture and color, but green cabbage also works if that’s what I have on hand.

How do I keep the salad crunchy?

I toss the dressing right before serving and keep the garnishes separate until the last minute.

Conclusion

This Chinese Chicken Salad with Asian Peanut Dressing is one of those dishes I crave again as soon as I finish it. It’s colorful, crunchy, filling, and bursting with bold flavors. Whether I’m meal prepping for lunch or whipping up a quick dinner, it always delivers freshness and satisfaction in every bite.

Jessica