Chinese Chicken Salad

Chinese Chicken Salad

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Shauna Austin


This is not a specific recipe. It's a general one depending on how much you want to make, so I will give the amounts for an approximate medium sized salad and you can adjust it depending on how much you want to make. It is NOT good as a leftover. If you do make ahead keep it all separate and mix right before serving. This should give you enough to feed 3-4 hungry people as a main course. Just serve it with some crusty bread or some egg rolls.


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10 Min
No-Cook or Other


  • 2-3 c
    chicken, cooked, skinless and boneless, shredded
  • 1 bag(s)
    16 oz. coleslaw cabbage, shredded
  • 3-4 stalk(s)
    green onions/ scallions, chopped fine
  • 2
    carrots, grated
  • 1 pkg
    sliced almonds, toasted
  • ·
    chow mein type crunchy noodles

  • 1/4 c
    olive oil
  • 1/4 c
    rice wine vinegar
  • 1/4 c
    soy sauce
  • 2 Tbsp
    sesame oil
  • 2 Tbsp
    sugar or equivalent amt of sugar substitute
  • 1/2 tsp
    black pepper

How to Make Chinese Chicken Salad


  1. You can cook the chicken any way you like. You can bake it or boil it or buy one of those rotisserie chickens just debone and shred, it really doesn't matter. I have even used left over KFC just pulled it off the bone. Put the chicken in a bowl and drizzle the dressing over it to marinate while you put the rest of it together.
  2. Put the coleslaw, onions, carrots in a large separate bowl and toss. I have also added broccoli slaw mix, it just gives extra crunch and more veggies. Some people like canned mandarin orange segments in it.
  3. To make the Dressing:
    The dressing is simple.... and this depends on how much you are making as well but it is equal portions of three things and some sugar.
    If you make a larger portion, make more dressing. I usually adjust the olive oil for the larger portion. I think 1/4 cup of olive oil is sufficient for a larger salad dressing as well. You can use more or less olive oil, adjust to your liking. Those are just the basic ingredients, play around with it. Sesame Oil is used as a flavoring not as a salad oil.
    (Some people who use the Ramen noodles buy the Oriental one and use the flavor packet in the dressing, I have never done that, but it sure makes a pretty colored dressing, you might want to adjust the soy sauce if you use that packet otherwise it will be too salty.)

    Put it all in a jar and shake shake shake.
  4. For the crunchy things, you can use crispy chow mein noodles, raw ramen noodles crumbled up in small chunks, or rice sticks (my favorite you can find them in the Asian food section in a little container with a pull tab top like those French's fried onion container. I think they are made by Chung King or La Choy. Blue container. They are not the raw Chinese noodles.)
  5. Do NOT dress the salad until it hits the table and you are ready to eat it. Dump the dressing and chicken into the slaw bowl and toss well. Add a handful of the crunchies on top of each individual plate and serve. Enjoy!!!!

Printable Recipe Card

About Chinese Chicken Salad

Main Ingredient: Chicken
Regional Style: Asian

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