This is a shredded chicken salad with crisp Napa cabbage, julienned carrots, and cucumber, all tossed in a soy-sesame dressing that comes together in one bowl. The whole thing is ready in 30 minutes, and it works well for nights when you need something fast that isn’t another pasta. At 222 calories and 25 grams of protein per serving, it holds up as a real dinner.
Why this recipe works
Two things make this salad actually good rather than just edible. First, the dressing is whisked and tasted before it ever touches the vegetables — adjusting the honey-to-soy ratio at that stage takes ten seconds and makes a real difference, because once it’s on the salad you can’t fix it. Second, the recipe calls for letting the dressed salad rest for 10 minutes in the fridge. That short rest softens the raw cabbage just slightly and lets the rice vinegar pull the flavors together, so you’re not biting into a pile of separately-flavored ingredients.
Common problems and fixes
- Watery salad by the time you serve it: Cucumber releases water fast once sliced. Pat the slices dry with a paper towel before adding them to the bowl, especially if you’re making this ahead.
- Dressing tastes flat or too sharp: Rice vinegar brands vary in acidity. If the dressing bites too hard, add a small drizzle more honey. If it tastes dull, a few drops of plain white vinegar or an extra squeeze of lime will sharpen it without changing the flavor profile.
- Chicken is dry and stringy: Overcooked breast is the usual cause. If you’re cooking chicken specifically for this recipe, poach it in barely simmering water for 12–14 minutes, then shred while still warm — it stays moist and pulls apart easily.
- Cabbage is too tough for younger eaters: Slice the Napa cabbage as thin as you can, or give it a quick 2-minute massage with a pinch of salt before rinsing and adding it to the bowl. This softens the texture without cooking it.
- Sesame seeds fall to the bottom of the bowl: Skip the garnish — not worth the extra dish. Toss the sesame seeds in with the other salad ingredients before adding the dressing so they stick to the chicken and vegetables instead of pooling at the bottom.
About the ingredients
- Napa cabbage: Sold in most grocery stores near the bagged salad greens or in the Asian produce section. It’s milder and more tender than green cabbage, which matters here. Regular green cabbage can substitute but will be tougher and more bitter.
- Rice vinegar: Look for plain, unseasoned rice vinegar. Seasoned rice vinegar already has sugar and salt added, which will throw off the dressing balance.
- Sesame oil: Use toasted sesame oil, not plain. The toasted version is darker and has the nutty flavor the dressing depends on. A little goes a long way — don’t swap it out for a neutral oil.
- Low-sodium soy sauce: The recipe specifically calls for low-sodium. Regular soy sauce will make the dressing noticeably saltier, so if that’s all you have, start with 2 tablespoons instead of 3 and taste before adding more.
Keeping and reheating
Store leftovers in an airtight container in the fridge for up to 2 days, but keep the dressing separate if you’re planning ahead — dressed salad gets soggy overnight as the cabbage and cucumber release liquid. The undressed salad components hold well for up to 3 days refrigerated. This recipe does not freeze well; the vegetables lose their texture entirely once thawed. There’s no reheating needed or recommended — serve it cold straight from the fridge.
Chinese Chicken Salad
Ingredients
For the Salad
- 2 cups Napa cabbage thinly sliced
- 1 cup carrot julienned
- 1 cup cucumber thinly sliced
- 2 cups cooked chicken breast shredded
- 2 tablespoons toasted sesame seeds
- ¼ cup green onions finely chopped
For the Dressing
- 3 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger freshly grated
- 1 clove garlic minced
Instructions
- Prepare the chicken by shredding cooked chicken breast into bite-sized pieces. Set aside.
- For the dressing, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined. Taste and adjust honey or soy sauce as desired.
- In a large bowl, combine Napa cabbage, carrot, cucumber, chicken, green onion, and sesame seeds. Toss gently to mix the ingredients.
- Pour the dressing over the salad ingredients, and toss thoroughly to ensure everything is coated evenly.
- Serve immediately, or let the salad sit in the refrigerator for 10 minutes to allow flavors to meld.
Notes
Nutrition
Common questions
Can I use rotisserie chicken instead of cooking chicken from scratch?
Yes, rotisserie chicken works well and saves the most time in this recipe. Pull the breast meat and shred it — about two medium chicken breasts worth of meat will give you the 2 cups the recipe calls for.
Can I make this salad ahead of time for meal prep?
You can prep all the components up to 3 days ahead if you store the dressing separately. Combine and toss everything right before serving so the vegetables stay crisp.
My kids won’t eat raw cabbage — can I use something else as the base?
Romaine lettuce or thinly sliced iceberg are easy swaps that most kids accept without complaint. They won’t hold up as long once dressed, so serve immediately if you go that route.
Is this recipe gluten-free?
Not as written, because standard soy sauce contains wheat. Swap in tamari or a certified gluten-free soy sauce in the same quantity and the rest of the recipe is naturally gluten-free.
The dressing seems like a small amount — is it enough to coat everything?
It’s enough for a lightly dressed salad, which is intentional given the sodium content. If your family prefers a heavier coating, make a 1.5x batch of the dressing and add it gradually, tossing as you go.
If you liked this one
- Quick Chicken Noodle Soup
- Quick Ginger Scallion Wontons
- Sesame Crusted Ahi Tuna
- Warm Citrus Beet Salad