Description

There’s something undeniably magical about a big, colorful bowl of Chinese Chicken Salad. Growing up, this was one of those dishes that would appear at family gatherings, potlucks, or even just lazy Sunday lunches. It’s one of those timeless recipes that feels like a celebration in every bite — bright, crunchy, flavorful, and incredibly satisfying.

Chinese Chicken Salad is not only a feast for the taste buds but also a dish steeped in a blend of cultures. Though inspired by Asian flavors, it’s very much a Western invention, believed to have gained popularity in California in the 1960s and ’70s. It reflects a beautiful fusion of fresh, vibrant vegetables with savory, sweet, and tangy flavors.

This salad is perfect for spring and summer when you’re craving something light yet hearty. The textures are truly the star here: juicy shredded chicken, crispy cabbage, crunchy almonds, tender mandarin oranges, and a punchy dressing that ties it all together. It’s the kind of dish that immediately lifts your mood, whether you’re having it for lunch, dinner, or packed for a sunny picnic.

Ingredients

Scale

2 cups cooked, shredded chicken

4 cups shredded green cabbage

1 cup shredded purple cabbage

1 cup shredded carrots

1/2 cup green onions, sliced

1/2 cup mandarin oranges, drained

1/4 cup sliced almonds

1/4 cup crispy chow mein noodles

For the Dressing:

1/2 cup mayonnaise

2 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon sesame oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground ginger

Instructions

Prep Your Ingredients:
Start by cooking and shredding your chicken if you haven’t already. You can use rotisserie chicken or any leftover baked or grilled chicken you have on hand — that’s what I usually do after Sunday meal prep. Chop up the cabbage, shred the carrots, and slice the green onions. Drain the mandarin oranges well so they don’t water down the salad.
Mix the Salad Base:
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, and green onions. Toss them together with your hands or tongs to get everything evenly mixed. I love using my biggest salad bowl here because the more room, the better.
Make the Dressing:
In a separate bowl or a mason jar, whisk together the mayonnaise, honey, Dijon mustard, sesame oil, rice vinegar, soy sauce, garlic powder, onion powder, and ground ginger. Give it a good whisk or shake until it’s creamy and fully blended. The smell alone is enough to make you hungry.
Toss the Salad:
Add the shredded chicken to the bowl of veggies. Drizzle the dressing over the top. Use tongs to gently but thoroughly toss everything together, making sure all the goodies are coated in that luscious dressing.
Add Crunch and Sweetness:
Right before serving, sprinkle the salad with sliced almonds, crispy chow mein noodles, and those sweet little mandarin oranges. Toss lightly again just to mix them in without crushing the oranges.

Serve and Enjoy:
Dish up big hearty portions and enjoy immediately, or chill in the fridge for about 30 minutes if you prefer it super cold and crisp!

Notes

Always taste the dressing before tossing it into the salad. Everyone’s palate is a little different — you might want a touch more honey for sweetness or a splash more vinegar for tang.

Double the dressing if you love extra saucy salads — it’s that good!