Chinese Chicken Salad – A Vintage Recipe

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Chinese Chicken Salad is a vintage salad that’s gaining in popularity again. Likely developed on the West Coast, this salad has been around for decades. It’s a great salad for entertaining, for taking to potlucks, or just noshing on for lunch or dinner. It’s crunchy, tangy, sweet, and loaded with veggies – what’s not to love?

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I love this salad. I’m a big fan of veggies, and this entree-worthy salad is so fresh, colorful and delicious.

I’m also a big fan of taking a few shortcuts, so instead of cutting and deep frying your on wonton strips, grab a bag of wonton strips from the grocery store. They’re usually wherever you find salad dressings.

I poach the chicken for this salad. That means simmering it low and slow in water with onions, garlic, bay leaves and peppercorns. This ensures the chicken doesn’t dry out. You could also use grilled chicken or just about any kind of chicken, including store-bought chicken strips.

Ingredients

For the dressing:

• Vegetable oil  – Vegetable or canola oil both work; use a neutral oil so it doesn’t compete with the sesame flavor.
• Rice wine vinegar – White vinegar or apple cider vinegar works in a pinch, but rice vinegar is milder.
• Smooth peanut butter – Use creamy peanut butter so the dressing blends smoothly without lumps.
• Soy sauce – I use low-sodium soy sauce so the dressing doesn’t turn overly salty.
• Sesame oil – Use toasted sesame oil. A little goes a long way—too much tastes overwhelming.
• Dry mustard powder – Adds gentle heat without making the dressing spicy.
• Lime juice – Fresh lime juice only. Bottled lime juice tastes flat.
• Honey – Maple syrup or agave works as a substitute.
• Sesame seeds – White or black sesame seeds both work.
• Fresh ginger – Fresh ginger only. Ground ginger tastes completely different and won’t work here.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter.
• Salt and pepper – To taste.

For the Salad

• Cooked shredded chicken – I like using rotisserie chicken here for convenience and added flavor.
• Napa cabbage – Regular green cabbage works but is tougher and less sweet.
• Romaine lettuce – Iceberg lettuce works, but has less flavor and nutrition.
• Bean sprouts – Fresh bean sprouts only. Canned bean sprouts are limp and flavorless.
• Snow peas – Sugar snap peas work as a substitute.
• Green onions – Use both white and green parts for balanced flavor.
• Carrot – Julienned carrots blend better into the salad than thick slices.
• Cucumber – English cucumber or Persian cucumber works best. They have fewer seeds.
• Red bell pepper – Any color bell pepper works.
• Black sesame seeds – White sesame seeds work too.
• Peanuts – Cashews work as a substitute.
• Crispy wonton strips – Add just before serving so they stay crisp.
• Cilantro – If you hate cilantro, skip it or use fresh basil instead.

How To Make Chinese Chicken Salad

Whisk all of the dressing ingredients together in a bowl until smooth and fully combined. A small whisk helps emulsify the dressing quickly so it coats the salad evenly.

Add all of the salad ingredients except the wonton strips and optional garnishes to a large mixing bowl. A wide salad bowl gives you enough space to toss without crushing the greens.

Drizzle the dressing over the salad, then toss gently using salad tongs to coat everything evenly while keeping the vegetables crisp.

Top the salad with crispy wonton strips, peanuts, chopped cilantro, and black sesame seeds just before serving so the garnishes stay crunchy.

Serve immediately and enjoy while everything is fresh and crisp.

Chef Jenn’s Tips

• Always toss the salad with the dressing right before serving to keep the vegetables crisp and the wonton strips crunchy.
• For a more robust flavor, let the dressing sit by preparing it a few hours ahead of time and refrigerating it until you’re ready to use it.
• Use a mandoline slicer for uniformly thin slices of cucumber and carrot. Or, use a julienne peeler.
• To turn up the heat, add a dash of chili oil or crushed red pepper flakes to the dressing.

Make It A Meal

Chinese chicken salad is delicious on its own but it can also be part of a larger spread. Serve it alongside other Asian-inspired dishes like Honey Walnut Shrimp or Kung Pao Chicken for a more substantial meal. 

Storage

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. The dressed salad might lose some of its crunch over time, so it’s best to store the dressing separately if possible. Freezing is not recommended as the fresh vegetables and greens will not maintain their pleasant texture once thawed.