On busy days when you want something fresh but still deeply satisfying, this Chinese chicken salad is the kind of recipe you reach for again and again. It’s crisp, colorful, and layered with savory flavor—yet it comes together with almost no cooking and very little prep.
I love making this salad when I’m craving that familiar Chinese restaurant taste at home. Tender rotisserie chicken soaks up a punchy dressing, while crunchy greens add balance and freshness.
The finishing touches—almonds, sesame seeds, and crispy wonton strips—make every bite exciting. It’s light but filling, quick enough for weeknights, and perfect for prepping ahead so lunch or dinner is already taken care of.
For the Chinese Chicken Salad
- Chicken – Rotisserie chicken keeps this recipe fast and flavorful. Shredded chicken breast works best, but any cooked chicken will do.
- Romaine Lettuce – Adds freshness and structure with a crisp bite that holds up well to the dressing.
- Iceberg Lettuce – Brings extra crunch and lightness, balancing the richer ingredients.
- Red Cabbage – Adds color, texture, and a subtle sweetness to the salad.
- Carrots – Shredded carrots give a mild sweetness and extra crunch.
- Green Onions – Provide a gentle onion flavor without overpowering the salad.
- Cilantro (optional) – Adds a bright, fresh finish. Feel free to skip it if you’re not a fan.
- Crushed Red Pepper Flakes – Just a pinch adds a subtle kick of heat.
- Sesame Seeds – Nutty and aromatic, they enhance the overall flavor.
- Slivered Almonds – Add richness and a satisfying crunch.
- Crispy Wonton Strips – The classic finishing touch that gives the salad its signature crunch.
Easy Delicious Chinese Chicken Salad
Notes
Ingredients
- 2 cups rotisserie chicken breast, shredded
- 1 head romaine lettuce, shredded
- 1 head iceberg lettuce, shredded
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 3 tablespoons cilantro leaves, roughly chopped (optional)
- 1 pinch crushed red pepper flakes
- 1 tablespoon sesame seeds
- 1/2 cup slivered almonds
- 1 cup crispy wonton strips (salad topper)
Instructions
- Place the shredded chicken into a large mixing bowl. Drizzle half of the Asian dressing over the chicken and toss until evenly coated. Allow it to rest for at least 10 minutes so the chicken absorbs the flavor.
- Add the romaine, iceberg lettuce, red cabbage, carrots, green onions, and cilantro to the bowl. Gently toss until everything is evenly mixed.
- Just before serving, pour the remaining dressing over the salad and toss again to coat.
- Finish with crushed red pepper flakes, sesame seeds, slivered almonds, and crispy wonton strips. Serve immediately while everything is fresh and crunchy.
1. Can I use a different type of chicken?
Absolutely. Rotisserie chicken is my go-to because it’s fast and full of flavor, but any cooked chicken works just fine here. Leftover roast chicken, grilled chicken, or even turkey will all do the job nicely — just shred it up and you’re good to go.
2. Do I really need both romaine and iceberg lettuce?
Nope — this is more about texture than rules. Using both gives you the best of both worlds (crisp and sturdy), but if you only have one, use it. This salad is very forgiving.
3. What can I use instead of crispy wonton strips?
Anything crunchy will work. Chow mein noodles are the classic swap, but tortilla strips, fried onions, or even extra toasted nuts will give you that all-important crunch factor.
4. Can I make this ahead of time?
Yes — just don’t toss everything together too early. Prep the chicken, chop the veggies, and store them separately. When it’s time to eat, add the dressing and crunchy toppings so everything stays fresh and crisp.
5. Can I add extra vegetables or fruit?
Definitely — this salad loves add-ins. Mandarin oranges, bell peppers, snow peas, cucumbers, or water chestnuts all work beautifully. Think of this recipe as a base you can make your own.
