Crispy Chinese Chicken Salad Recipe — Easy, Healthy & Flavorful

Enjoy this Chinese Chicken Salad for a cool, refreshing lunch or a light dinner. Topped with a sesame-ginger dressing, this easy salad blends Asian-inspired flavors with shredded chicken and a crisp coleslaw mix. It’s a crowd-pleaser at parties and potlucks—add it to your menu today!

There are countless takes on Chinese chicken salad. For convenience I use rotisserie chicken and a bagged coleslaw mix, but I always make the Sesame Ginger Dressing from scratch. It only takes a few minutes and brings brightness and depth that store-bought dressings can’t match.

This salad keeps well in the refrigerator for a day or two, especially if you store the dressing separately. I like to keep the dressing in a lidded jar so it’s easy to shake and pour when you’re ready to serve.

Ingredients for Ramen Noodle Salad

For best results use fresh ingredients. You’ll need:

• Bagged coleslaw mix (about 14 ounces)
• Shredded chicken (rotisserie or cooked boneless, skinless breast)
• Yellow bell pepper, cored and thinly sliced
• Canned mandarin oranges, drained
• Sliced almonds
• Pickled red onions
• Chopped green onions
• Freshly chopped parsley
• Crunchy noodles from an instant ramen packet (discard the seasoning)

Sesame Ginger Dressing Ingredients

• Rice wine vinegar
• Honey
• Low-sodium soy sauce
• Sesame oil
• Freshly minced ginger
• Minced garlic
• Chili paste or red pepper flakes
• Olive oil

See the printable recipe card below for exact amounts.

How to Make Chinese Chicken Salad

This salad comes together quickly with minimal prep:

1. Prepare the vegetables: core, seed, and thinly slice the yellow pepper. Drain the mandarin oranges and pickled onions. Chop the green onions and parsley.
2. In a large bowl combine the coleslaw mix, shredded chicken, pepper slices, drained mandarin oranges, sliced almonds, pickled red onions, green onions, and parsley. Gently crush the dry ramen noodles to the size you like and add them to the bowl. Toss the ingredients together carefully so the fruit and crunchy elements stay intact.

For the Sesame Ginger Dressing

1. Whisk together the rice wine vinegar, honey, soy sauce, sesame oil, minced ginger, garlic, and chili paste. While whisking, slowly stream in the olive oil until the dressing is fully emulsified.
2. Drizzle the dressing over the salad just before serving and toss gently to coat. If not serving right away, refrigerate the dressing in a sealed container and add it when ready to eat.

Recipe Variations

• Use shredded Napa or Chinese cabbage and add julienned carrots if you prefer to avoid pre-bagged mixes.
• Substitute shredded romaine for a lighter, less cabbage-forward base.
• Swap the ramen noodles for crunchy fried noodles, sesame seeds, fried wonton strips, or toasted nuts like peanuts or cashews for texture.

FAQs

How long does this Chinese Chicken Salad last in the fridge?

Undressed, the salad will keep 3–4 days refrigerated. Once dressed, it stays fresh for about a day as the vegetables retain their crunch. Add extra dry ramen just before serving if you want more crispness.

Can I make this vegetarian?

Yes. Omit the chicken and add a protein like cubed tofu, edamame, or chickpeas.

How long is the salad dressing good for?

Stored in an airtight container in the refrigerator, the dressing keeps about one week. Shake or whisk before using since the oil may separate.

More Asian-Inspired Recipes

Chinese Chicken Salad is a tasty American-Asian fusion dish. If you enjoy it, try other Asian-inspired recipes on the blog, such as roasted pork tenderloin with Asian marinade, pork potstickers, fragrant coconut rice, Pad See Ew, or garlic edamame.

FOLLOW ME

FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

Keep an eye out for more easy recipes each week!

Please leave a comment and review below to let me know what you think of this Chinese Chicken Salad recipe. I’d love to hear your thoughts!
Share a picture on Instagram and tag @365DaysofBaking so I can see it.
❤️ Lynne