Chinese Chicken Chopped Salad is a fresh and crunchy mix that’s perfect for a light lunch or dinner. It’s packed with tender chicken, crisp veggies like cabbage and carrots, and topped with crunchy almonds or wonton strips. The dressing adds a little sweet and tangy flavor that ties everything together.
I love making this salad because it feels like a little party in every bite. Chopping all the ingredients into small pieces makes it easy to eat and share, and the mix of textures keeps things interesting. I usually toss in some fresh cilantro or green onions for an extra pop of flavor that brightens up the whole dish.
When I serve this salad, it’s great on its own or alongside some steamed rice. Sometimes, I even pack it up for lunch because it holds up well and tastes just as good the next day. It’s one of those recipes that’s simple but always gets a thumbs up from everyone at the table!
Key Ingredients & Substitutions
Chicken Breast: Cooked chicken gives the salad protein and heartiness. Rotisserie chicken works great for convenience. For a vegetarian option, try tofu or chickpeas instead.
Cabbage: Both green and purple cabbage add crunch and color. Napa cabbage is milder and softer, but regular cabbage works fine too.
Bell Pepper and Carrots: These add natural sweetness and freshness. Use whatever fresh veggies you like, such as cucumber or snap peas.
Nuts: Roasted peanuts or cashews add a nice crunch. If you’re allergic, toasted sunflower seeds or pumpkin seeds make a good substitute.
Dressing: Soy sauce and rice vinegar bring the classic tangy, salty flavor. If you need gluten-free, make sure to use tamari instead of regular soy sauce. Honey adds sweetness but maple syrup or agave can be swapped in.
How Do You Make the Dressing so Flavorful and Balanced?
The dressing is what brings this salad together with sweet, tangy, spicy, and savory notes.
- Whisk soy sauce and rice vinegar first to get that salty and tart base.
- Add honey or maple syrup to balance the acidity with sweetness.
- Sesame oil gives a toasty aroma but use sparingly—it’s strong!
- Fresh garlic and ginger add bite and warmth.
- If you want a kick, add Sriracha or chili paste bit by bit to taste.
- Finally, whisk in neutral oil to smooth everything out and help the dressing coat the salad evenly.
Mix the dressing well and taste as you go. Adjust each ingredient a little at a time until it feels just right for your taste buds.
Equipment You’ll Need
- Large salad bowl – I use it because it’s big enough to toss all ingredients easily.
- Sharp knife – makes chopping the veggies quick and safe.
- Cutting board – keeps your workspace neat and protects your counter.
- Whisk or fork – helps you mix the dressing thoroughly.
- Measuring spoons and cup – ensures the dressing flavors are balanced.
Flavor Variations & Add-Ins
- Swap chicken for tofu or cooked shrimp for different proteins.
- Add sliced cucumber or edamame for extra crunch and freshness.
- Use peanut butter instead of honey for a richer, nuttier dressing.
- Sprinkle red pepper flakes or a dash of sesame seeds for extra flavor and texture.
How to Make Chinese Chicken Chopped Salad
Ingredients You’ll Need:
For The Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups shredded green cabbage (Napa cabbage or regular green cabbage)
- 1 cup shredded purple cabbage
- 1 cup shredded carrot
- ½ cup chopped red bell pepper
- 2 green onions, thinly sliced
- ¼ cup chopped roasted peanuts or cashews
- ¼ cup fresh cilantro (optional)
For The Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (neutral like canola or peanut oil)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon Sriracha or chili paste (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including chopping and mixing ingredients. You can serve the salad right away or chill it for 15–30 minutes to let the flavors blend beautifully.
Step-by-Step Instructions:
1. Mix the Vegetables:
In a large salad bowl, combine the shredded green cabbage, purple cabbage, shredded carrot, chopped red bell pepper, and sliced green onions. Toss together gently to mix.
2. Add the Chicken:
Place the shredded or chopped cooked chicken breast on top of the vegetables in the bowl.
3. Prepare the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), sesame oil, vegetable oil, minced garlic, grated ginger, and Sriracha or chili paste if you like a little heat. Mix until all ingredients are well blended.
4. Combine Salad and Dressing:
Pour the dressing evenly over the salad ingredients. Toss everything together gently but thoroughly so the dressing coats all the veggies and chicken.
5. Add Crunchy Toppings and Serve:
Sprinkle chopped roasted peanuts or cashews on top for crunch. If using, add fresh cilantro for a burst of fresh flavor. Serve immediately or cover and refrigerate for 15 to 30 minutes to let the flavors meld before serving.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure to fully thaw the chicken before cooking or using pre-cooked pieces. Thaw overnight in the fridge or use the defrost setting on your microwave, then pat dry to remove any excess moisture.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and dressing separately, then toss them together just before serving to keep the veggies crisp. Store components in airtight containers in the fridge for up to 2 days.
What Can I Substitute for Peanuts or Cashews?
If you have a nut allergy or prefer no nuts, try toasted sunflower seeds, pumpkin seeds, or crispy wonton strips for added texture and crunch instead.
How Should I Store Leftovers?
Keep leftover salad in an airtight container in the refrigerator for up to 3 days. Give it a quick toss before serving, and consider adding a little extra dressing if it seems dry.