This is the crunchy, fresh, addictively dressed lunch salad that beats every chain restaurant version. Shredded cabbage, diced chicken, mandarin oranges, sliced almonds, chow mein noodles, fresh cilantro — all tossed in a homemade sesame ginger dressing that’s better than store-bought. Twenty-five minutes, six servings, meal-preps for the week. Healthy AND satisfying.
Fun fact: “Chinese chicken salad” was popularized in California in the 1960s by celebrity chef Cecilia Chiang at her restaurant The Mandarin in San Francisco. It’s not actually a traditional Chinese dish — it’s a Chinese-American invention. The Cheesecake Factory version (with crispy wontons and sesame dressing) became the most-copied restaurant chain salad of the 2000s.
Why this recipe works
NAPA + RED CABBAGE. Napa cabbage is softer and sweeter; red cabbage adds color and bite. Together = balance.
MAKE THE DRESSING ahead. Sesame ginger dressing tastes better after 30 min of resting — flavors meld. Make it FIRST, then prep the rest.
DRESS RIGHT BEFORE SERVING. Cabbage holds dressing well, but if you dress too early the wontons and almonds go soggy. Toss at the table.
Ingredients
Serves 6.
Salad:
1 small head napa cabbage, shredded (about 6 cups)
2 cups shredded red cabbage
2 cups shredded carrots (about 3 medium)
3 cups cooked chicken, diced or shredded (rotisserie works)
1 (15 oz) can mandarin orange segments, drained
1 cup sliced almonds, toasted
1 cup chow mein noodles (the crispy kind, La Choy brand)
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro
1 tbsp sesame seeds
Sesame ginger dressing:
1/3 cup neutral oil (vegetable, canola)
3 tbsp toasted sesame oil
1/4 cup rice vinegar
3 tbsp soy sauce
2 tbsp honey
2 tbsp peanut butter (creamy)
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp sriracha (optional, for heat)
Instructions
Step 1: Make the dressing first
In a jar or bowl, whisk together all dressing ingredients until peanut butter is fully incorporated and mixture is emulsified. Let sit while you prep — flavors meld.
Step 2: Toast the almonds
Preheat oven to 350°F (175°C). Spread sliced almonds on a sheet pan. Toast 6-8 minutes until golden. Cool.
Step 3: Shred the cabbage
Use a sharp knife or a mandoline. Shred both kinds of cabbage thinly. Place in a large salad bowl.
Step 4: Add the rest
Add shredded carrots, chicken, mandarin oranges, green onions, cilantro, and sesame seeds to the bowl with the cabbage.
Step 5: Dress and toss
Pour about 3/4 of the dressing over the salad. Toss with tongs to coat everything evenly. Taste — add more dressing if you like it heavily dressed.
Step 6: Add crunch at the end
Top with toasted almonds and chow mein noodles right before serving so they stay crispy.
Step 7: Serve
Serve immediately. Pass extra dressing on the side.
Nutrition information
Calories: 510 kcal per serving
Protein: 28 g
Carbohydrates: 28 g
Fiber: 6 g
Fat: 32 g
Saturated Fat: 4 g
Pro tips for the best asian chicken salad
USE rotisserie chicken. Skip raw chicken cooking — pull a rotisserie chicken, shred it. Tastes better, saves 20 minutes.
MEAL-PREP version. Layer cabbage, carrots, chicken in containers; keep dressing, almonds, noodles separate. Combine at lunch.
Substitute peanuts/cashews. If almonds aren’t your thing, use roasted cashews or peanuts. Same crunch.
MAKE IT VEGAN. Sub chicken for crispy tofu or edamame. Use maple syrup instead of honey. Same dressing.
Frequently asked questions
Can I make this gluten-free?
Sub chow mein noodles for crushed rice crackers. Use tamari instead of soy sauce. Check that all sauces are GF.
How long does the dressing keep?
1 week in a sealed jar in the fridge. Shake before using.
Why no lettuce?
Cabbage holds dressing better and stays crunchy for days. Lettuce wilts almost immediately. Pure cabbage is the move.
Can I add other vegetables?
Yes — edamame, snow peas, bell pepper, water chestnuts all great. Avocado works but add right before eating.
Is this filling enough for dinner?
Yes — chicken + almonds + cabbage is substantial. Serves 6 as main, 8 as side.
