Chinese Chicken Salad – Healthy & High Protein

Chinese chicken salad is a fresh, crunchy, and protein-packed dish that’s perfect for a light lunch or dinner. I love how this version combines crisp veggies, juicy chicken, and a tangy sesame dressing that ties everything together. It’s healthy, colorful, and full of texture—just the kind of meal I crave when I want something clean and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s refreshing, easy to prep, and naturally high in protein. The grilled or shredded chicken makes it filling without being heavy, and the veggies add crunch and color in every bite. The sesame-ginger dressing gives it that classic flavor I expect in a Chinese chicken salad but made lighter and cleaner. It’s perfect for meal prep and stays crisp for days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Cooked chicken breast (grilled or shredded)

• Napa cabbage or romaine (shredded)

• Carrots (julienned or shredded)

• Red bell pepper (thinly sliced)

• Purple cabbage (optional, for color)

• Green onions (sliced)

• Slivered almonds or chopped cashews

• Sesame seeds

• Optional: mandarin orange segments, crispy wonton strips

For the dressing:

• Rice vinegar

• Low-sodium soy sauce or tamari

• Toasted sesame oil

• Olive oil or avocado oil

• Honey or maple syrup

• Fresh ginger (grated)

• Garlic (minced)

• Lime or lemon juice

• Optional: a bit of sriracha or chili flakes for heat

directions

1. I start by cooking and slicing or shredding the chicken breast. I often grill it with a pinch of salt, pepper, and garlic powder for extra flavor.

2. I prep the vegetables—shredding cabbage, slicing bell pepper, carrots, and green onions.

3. In a jar or bowl, I whisk together the dressing ingredients until smooth and emulsified. I taste and adjust the balance of sweet, tangy, and salty.

4. I toss the veggies and chicken in a large bowl, pour the dressing over the top, and mix gently to coat everything evenly.

5. I top the salad with sesame seeds, nuts, and optional extras like orange segments or wonton strips.

6. I serve immediately or chill it for 30 minutes to let the flavors blend.

Servings and timing

This salad makes about 4 servings. It takes 10–15 minutes to prep (more if cooking chicken from scratch), and it’s ready in about 20 minutes total.

Variations

• I swap chicken for grilled shrimp or tofu for variety.

• For added crunch, I use sunflower seeds or chopped peanuts.

• Adding soba noodles or brown rice turns it into a more filling bowl.

• I sometimes stir in edamame or snap peas for extra protein and texture.

storage/reheating

I store the undressed salad and chicken separately in the fridge for up to 4 days. Once dressed, it’s best eaten within 24 hours to keep the veggies crisp. The dressing keeps well in the fridge for up to a week. I don’t reheat this salad—it’s best served chilled or at room temperature.

FAQs

What’s the best chicken to use for this salad?

I like grilled chicken breast for its lean protein and clean flavor, but rotisserie or leftover roasted chicken works well too.

Is this salad good for meal prep?

Yes, I prep all the components ahead and store them separately. I dress the salad just before serving for the best crunch and flavor.

Can I make the dressing ahead?

Absolutely. I often double the dressing and keep it in a jar in the fridge for quick salads or marinades.

How do I keep the cabbage from getting soggy?

I wait to add the dressing until just before eating and store the chopped cabbage in a sealed container lined with a paper towel.

Can I make it spicy?

Yes, I stir sriracha or chili oil into the dressing or sprinkle red pepper flakes on top for a little heat.

Conclusion

Chinese chicken salad is one of those dishes that proves healthy can also mean flavorful, satisfying, and easy to make. I love how it packs in protein, fiber, and tons of fresh crunch, all tied together with a zesty sesame dressing. Whether I’m meal-prepping for the week or throwing together a quick dinner, this salad always hits the spot.