7 Chinese Chicken Salad Recipes for Simple Weekday Meals

Weekday lunches don't have to be boring or time-consuming. Chinese chicken salad brings together crunchy cabbage, tender chicken, and a tangy sesame dressing in a bowl that's both satisfying and quick to assemble.

These recipes are designed with meal prep in mind, so you can prep components ahead and assemble fresh salads in minutes.

Whether you're packing lunch for work or feeding the family, these seven variations keep things interesting without adding stress to your routine.

1. Classic Crunchy Chinese Chicken Salad

This is the salad that started it all—a bowl of shredded chicken, napa cabbage, and mandarin oranges, all tossed in a savory soy-sesame dressing. The crispy wontons and sliced almonds add that irresistible crunch, making every forkful satisfying. It's a meal-prep dream: the dressing stays on the side until serving, so the veggies stay crisp for days.

Ingredients

• 3 cups cooked shredded chicken (rotisserie works great)
• 4 cups shredded napa cabbage
• 1 cup shredded carrots
• 1 can (11 oz) mandarin oranges, drained
• 1/2 cup sliced almonds, toasted
• 1 cup crispy wonton strips
• 3 green onions, sliced
• For the dressing: 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup vegetable oil

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and vegetable oil until emulsified. Set aside.
2. In a large bowl, combine shredded chicken, napa cabbage, carrots, and green onions. Toss to mix.
3. Add the dressing and toss until everything is evenly coated.
4. Divide the salad among bowls. Top with mandarin oranges, toasted almonds, and crispy wonton strips.
5. Serve immediately, or store undressed components separately for meal prep.

Serving Tip

For meal prep, keep the dressing and crunchy toppings in separate containers. Assemble just before eating to maintain maximum crunch. This salad also works well with grilled chicken or tofu.

2. Spicy Szechuan Chicken Salad with Chili Crisp

For those evenings when you crave heat without the heaviness, this Szechuan-inspired salad delivers a serious kick. Chili crisp brings fiery crunch, while shredded chicken and cool cabbage keep things balanced. It's a meal-prep dream—just toss everything together when you're ready to eat, and the dressing stays fresh for days.

Ingredients

• 3 cups shredded cooked chicken
• 4 cups finely sliced napa cabbage
• 1 large carrot, julienned
• 1/2 cup sliced scallions
• 1/4 cup chopped cilantro
• 1/3 cup sliced almonds, toasted
• 1/2 cup crispy wonton strips
• For the dressing:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons chili crisp (like Lao Gan Ma)
• 1 teaspoon grated fresh ginger
• 1 teaspoon sugar
• 1 clove garlic, minced

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili crisp, ginger, sugar, and garlic until sugar dissolves.
2. In a large bowl, combine shredded chicken, napa cabbage, carrot, scallions, and cilantro.
3. Pour dressing over salad and toss well to coat evenly.
4. Divide among bowls and top with toasted almonds and crispy wonton strips.
5. Serve immediately, or refrigerate undressed components separately for up to 3 days. Toss with dressing just before serving.

Serving Tip

For extra heat, drizzle additional chili crisp on top just before eating. This salad holds up well in the fridge—just keep the wontons and almonds separate until serving to maintain their crunch.

3. Ginger-Soy Chicken Salad with Almonds

A zesty ginger-soy dressing transforms simple shredded chicken and crunchy vegetables into a meal-prep superstar. This salad stays crisp for days, making it ideal for packing lunches or having a quick dinner ready in the fridge. The toasted almonds add a satisfying crunch that holds up beautifully, so every bite is as good as the first.

Ingredients

• 3 cups shredded cooked chicken
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup sliced almonds, toasted
• 4 scallions, sliced
• 1/4 cup crispy wonton strips
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, grated
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds

Instructions

1. Whisk soy sauce, rice vinegar, grated ginger, honey, and sesame oil in a small bowl until combined.
2. In a large bowl, combine shredded chicken, cabbage, carrots, and scallions.
3. Pour dressing over the salad and toss well to coat evenly.
4. Divide into meal-prep containers and top each with toasted almonds, crispy wonton strips, and sesame seeds just before serving.
5. Refrigerate for up to 4 days; keep crunchy toppings separate until ready to eat.

Serving Tip

To keep the almonds and wonton strips crunchy, store them in a small bag or container and add right before eating. If you like extra heat, sprinkle with red pepper flakes or drizzle with chili oil.

4. Mandarin Orange and Cashew Chicken Salad

Bright citrus segments and buttery toasted cashews turn an everyday chicken salad into something special. The ginger-lime dressing keeps it light and refreshing, making this a perfect make-ahead lunch for busy weeks. Because the mandarin oranges hold their shape and the cashews stay crunchy, this salad tastes just as good on day three as it does on day one.

Ingredients

• 3 cups shredded cooked chicken
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1 can (11 oz) mandarin oranges, drained
• 1/2 cup roasted cashews, roughly chopped
• 3 scallions, sliced
• 1/4 cup fresh cilantro, chopped
• For the dressing: 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and white pepper to taste

Instructions

1. In a small bowl, whisk together olive oil, soy sauce, lime juice, ginger, honey, garlic, salt, and white pepper until emulsified.
2. In a large bowl, combine shredded chicken, cabbage, carrots, mandarin oranges, cashews, scallions, and cilantro.
3. Pour dressing over the salad and toss gently to coat evenly.
4. Let the salad rest for 10 minutes before serving to allow flavors to meld.
5. Divide into meal-prep containers and refrigerate for up to 4 days.

Serving Tip

For extra crunch, pack the cashews separately and add them just before eating. This keeps them crisp even after days in the fridge. Serve with crispy wonton strips on top if you want an additional texture boost.

5. Sesame Noodle Chicken Salad

When you want the satisfaction of noodles without the heaviness of a hot pasta dish, this sesame noodle chicken salad is your answer. It’s a meal-prep dream: the chow mein noodles stay crisp even after a day or two in the fridge, and the creamy sesame dressing clings perfectly to every strand. Shredded chicken, crunchy cabbage, and carrots make it a complete bowl that’s just as good cold as it is fresh.

Ingredients

• 4 oz chow mein noodles (or dry ramen noodles, crushed)
• 2 cups shredded cooked chicken
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup sliced almonds
• 1/4 cup chopped scallions
• 1/3 cup creamy sesame dressing (store-bought or homemade)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger

Instructions

1. Cook the chow mein noodles according to package directions. Drain and rinse under cold water to stop cooking. Toss with a drizzle of sesame oil to prevent sticking.
2. In a large bowl, combine the shredded chicken, cabbage, carrots, and cooked noodles.
3. In a small bowl, whisk together the sesame dressing, soy sauce, sesame oil, and grated ginger.
4. Pour the dressing over the noodle mixture and toss well to coat everything evenly.
5. Divide into serving bowls. Top with sliced almonds and scallions. Serve immediately or refrigerate for up to 3 days.
6. If meal-prepping, store the almonds separately and add just before serving to keep them crunchy.

Serving Tip

For extra crunch, add a handful of crispy wonton strips on top just before serving. This salad also works great as a side dish for grilled meats or as a standalone lunch.

6. Crispy Wonton Chicken Salad with Avocado

Creamy avocado and crunchy wonton strips make this salad a textural delight. The soy-ginger vinaigrette ties everything together with a savory punch, while the meal-prep-friendly assembly keeps your weeknight dinners hassle-free. Make the components ahead, then toss when hunger strikes.

Ingredients

• 2 cups shredded cooked chicken
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1 avocado, diced
• 1/2 cup crispy wonton strips
• 1/4 cup sliced almonds, toasted
• 2 scallions, sliced
• For the vinaigrette: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, 1 clove garlic, minced

Instructions

1. Whisk together all vinaigrette ingredients in a small bowl until smooth.
2. In a large bowl, combine shredded cabbage, carrots, and chicken. Pour vinaigrette over and toss well.
3. Divide salad into bowls. Top with diced avocado, crispy wonton strips, toasted almonds, and scallions.
4. Serve immediately, or refrigerate undressed components for up to 3 days. Add avocado and wontons just before serving.

Serving Tip

For meal prep, store the dressing separately and toss with the cabbage mixture just before eating. Keep avocado and wontons in separate containers to maintain their texture.

7. Five-Spice Chicken Salad with Pickled Vegetables

This bowl brings a tangy, aromatic twist to your weekday lunch rotation. Chinese five-spice powder coats the shredded chicken, lending warm notes of star anise and cloves, while quick-pickled carrots and daikon add a bright, vinegary crunch. It's a meal-prep dream: pickle the vegetables ahead, cook the chicken in bulk, and assemble in minutes when hunger strikes.

Ingredients

• 2 cups shredded cooked chicken (from rotisserie or poached breasts)
• 1 teaspoon Chinese five-spice powder
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 large carrot, julienned
• 1 small daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 cups mixed greens or shredded cabbage
• 1/4 cup sliced almonds, toasted
• 2 tablespoons chopped scallions
• Crispy wonton strips for topping

Instructions

1. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add julienned carrot and daikon, toss to coat, and let sit at least 15 minutes (or overnight for more tang).
2. In a separate bowl, toss shredded chicken with five-spice powder, soy sauce, and sesame oil until evenly coated.
3. Divide greens or cabbage among serving bowls. Top with seasoned chicken and pickled vegetables (drain excess liquid if desired).
4. Sprinkle with toasted almonds, scallions, and crispy wonton strips. Serve immediately.

Serving Tip

Make the pickled vegetables up to 3 days ahead and store in the fridge. The chicken can also be prepped and refrigerated separately. When ready to eat, just assemble and enjoy — no reheating needed.

FAQ

Can I use rotisserie chicken for these salads?

Absolutely. Rotisserie chicken saves time and adds flavor. Just shred the meat and skip the cooking step.

How do I keep the salad crunchy for meal prep?

Store dressing separately and add crunchy toppings like wontons, almonds, or noodles just before serving.

What's the best cabbage for Chinese chicken salad?

Napa cabbage is traditional, but green or savoy cabbage work well too. They all stay crisp for days.

Can I make these salads gluten-free?

Yes. Use tamari instead of soy sauce, and choose gluten-free noodles or skip them. Check wonton wrappers for gluten-free options.

How long will the dressed salad last in the fridge?

If dressed, it's best within 24 hours. Undressed components keep for 3-4 days. Add dressing and toppings when ready to eat.

Conclusion

These seven Chinese chicken salad recipes prove that weekday meals can be both quick and exciting. With a little prep, you can mix and match ingredients to keep lunches fresh all week.

Whether you crave something spicy, sweet, or extra crunchy, there's a bowl here waiting for you.