This vintage Chinese chicken salad is adapted from my mom’s PTA recipe from the 60s.
I’ve updated it and made a healthier version. This one starts with finely shredded Napa cabbage. Shredded chicken breast, Mandarin oranges, scallions, sesame seeds and almonds are added, then a sweet Asian dressing is drizzled over everything. I’ve left out the msg filled “flavor packets” which are filled with sodium and chemicals, carb filled ramen noodles and substituted swerve for the sugar. (Although if you’re not on a low-glycemic diet, the original dressing recipe contains just 5 Tablespoons of granulated sugar which amounts to just a few teaspoons per person).
The weather is starting to warm up again…salad days are here again. I could eat a salad every day, and usually do in the summer. There are no outstanding favorites for me, because I like them all, from Greek to Mediterranean. (This post was originally published on May 18th, 2012 and has been updated. Don’t forget to scroll and see my video! This post contains affiliate links.)
I often hesitate ordering a Chinese Chicken Salad in a restaurant though, because they can really pack in hidden calories with the super sweet dressings! I like to know what goes in my food, whether it’s good or bad. My mom made Chinese Chicken Salad for PTA functions in the 60’s, when it was considered “exotic”. A lot of Chinese Chicken Salad recipes use the ramen seasoning package and noodles. Those packets are loaded with chemicals, MSG and who-knows-what else. This dressing recipe is just as easy, but with simple ingredients. I also use Mandarin oranges that are canned in their own juice rather than “syrup”.
Chinese Chicken Salad
This recipe is also versatile!
Swap out the Mandarin oranges for fresh tangerines or diced mango, and cashews or peanuts for the almonds. I used to add crunchy noodles, but I find that the nuts give it plenty of crunch! If I’m making this salad just for the family, I’ll add fresh chopped cilantro. If I’m making it for a big group, I omit it, since cilantro seems to have a small fan base. The good thing about using cabbage is that it holds its crunch a lot longer than lettuce, so you can make it an hour or so ahead of serving. It will even taste good the following day for lunches.
This recipe makes a lot of Chinese chicken salad!
It’s my “go-to” salad for baby and wedding showers and will make 8 luncheon portions. If you’re serving smaller portions as a side dish for a picnic or BBQ, it will serve double that.
Some of the items used in this post are available at my Amazon Affiliate Store.
- 1/4 cup rice wine vinegar
- 5 Tablespoons swerve (regular sugar may be substituted)
- 2 Tablespoons sesame oil
- 2 teaspoons fresh grated ginger
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1/3 cup avocado or light olive oil
- 4 cups cooked chicken breast either shredded, diced or chopped
- 1 bunch of green onions slice thin on the diagonal
- 2 11 ounce cans of Mandarin Oranges drained (or fresh oranges)
- 1/4 cup toasted sesame seeds
- 1 cup sliced or slivered almonds toasted
- 1 large head of cabbage shredded. About 8-10 cups. (you may use pre-packaged cabbage as well)
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Combine the first 7 ingredients, rice wine vinegar to vegetable oil, in a small sauce pan and heat over a low heat just until sugar is dissolved. Let cool and refrigerate.
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For the salad, combine all ingredients in a large bowl and toss with dressing.
Elaine Houghton says
May 18, 2012 at 4:57 pmThis sounds so good. I remember your mom making it back in the days. I will try it soon. Being that my Dr. told me I was a little to chubby a couple days ago I will try and take off a few pounds first. I love your blog and all your writings.
Cynthia says
May 20, 2012 at 4:44 pmElaine, try staying away from wheat products, cookies, bread, cakes, etc. for a couple of weeks…The weight will slip off!
Denise@BeBetsy says
May 21, 2012 at 4:58 pmLove this salad! Sesame oil is to go crazy for! Will make this soon – or will have hubby make it which is even better. Great stuff!
Cynthia says
May 21, 2012 at 7:09 pmDenise…sometimes I add crunchy stuff too! Fried won tons, crispy noodles!
Lynne says
April 24, 2013 at 7:58 pmHow many servings would you say this makes? I’m hosting a baby shower on Saturday 🙂 This and your chicken salad is on the menu. Also, I’m super lazy… do I have to toast the sesame seeds and almonds? 😉
Cynthia says
April 25, 2013 at 10:48 pmI would say 8-10…I like the toasted seeds and nuts for the flavor, but you can buy pre-toasted nuts from Trader Joe’s.
Maggie @ Mama Maggie's Kitchen says
June 5, 2013 at 9:08 amI’m just like you. I could eat a salad EVERY day in the summer…. with some cold lemonade. YUM! This looks great, btw. 🙂
Cynthia says
August 5, 2013 at 10:39 am@Maggie, Totally with you on that!
Elisabeth says
August 4, 2013 at 9:16 pmInstead of sugar, substitute with half the amount of honey or agave. If you want more ‘crunchies’ add some water chestnuts! Recipe sounds great!
Cynthia says
August 5, 2013 at 10:39 am@Elisabeth, good suggestions! I’m not much of an agave person…Honey would be nice.
Kristen @ A Mind Full Mom says
April 18, 2015 at 11:45 amOne of my most favorite salads. Love the mandarin oranges!
David @ CookingChat says
April 18, 2015 at 12:20 pmGood healthy idea!
Cynthia says
July 1, 2015 at 4:20 pmI love making calorie “bombs” healthier David!
Des @ Life's Ambrosia says
June 23, 2015 at 9:28 pmwhat a flavorful salad! And I love that it is so versatile too.
Michelle @ The Complete Savorist says
June 23, 2015 at 11:20 pmI love this recipe. I know the dish you describe from the past, I love it and can’t help but eat it when I see it. But I have wanted to make my own healthier version. You’ve done it for me.
Cynthia says
July 1, 2015 at 4:31 pmthanks Michelle…a lot of teachers bring the ramen seasoning packet version to school and it’s just loaded with chemicals and sodium…this one is simple and yet still delicious!
Megan Keno says
June 24, 2015 at 5:13 pmYummmm!
Cynthia says
July 1, 2015 at 4:31 pmhaha!
Christina @ Christina's Cucina says
June 24, 2015 at 9:09 pmI’ve actually never made an Asian style salad at home. Of course, when I order one at a restaurant, inevitably, I’ll say, “Why don’t I ever make this at home?” Getting in a rut and being a creature of habit is not good!
I really need to try this at least once! Thanks for the inspiration and recipe!
Cynthia says
July 1, 2015 at 4:34 pmminus the cilantro! 😉
Christina Conte says
February 21, 2016 at 8:06 pmabso-frickin-lutely! haha! 😉
Kimberly says
June 25, 2015 at 8:51 amYou are my hero for making this without the salt-laden bomb that is a ramen seasoning packet! This is going on my “to make” list soon!
Cynthia says
July 1, 2015 at 4:34 pmSo true Kimberly!
Dorothy at Shockingly Delicious says
June 25, 2015 at 10:06 amA classic, well loved salad. It looks delectable! (P.S. Cilantro on EVERYTHING!)
Cynthia says
July 1, 2015 at 4:29 pmhaha Dorothy!
Christy @ Confessions of a Culinary Diva says
June 26, 2015 at 8:32 amDefinitely a classic! Light and refreshing – perfect summer fare!
Cynthia says
July 1, 2015 at 4:28 pmI agree Christy…definitely a summer time salad!
Carol says
June 26, 2015 at 10:07 amYum! All my favorite flavors going on. A “must try!”
Cynthia says
July 1, 2015 at 4:28 pmCarol, one of my family’s favorites!
fabiola@notjustbaked says
June 26, 2015 at 11:27 amThis is a family favorite, I love it! The mandarins make all the difference.
Cynthia says
July 1, 2015 at 4:26 pmSo true Fabiola! I’ve used oranges in a pinch, but the mandarins make it!
Steph @ Steph in Thyme says
June 27, 2015 at 7:06 amCrunchy, flavorful, crowd-pleasing picnic goodness!
Cynthia says
July 1, 2015 at 4:25 pmyes Steph! And it holds up reasonably well since it’s made with cabbage instead of lettuce!
Susan says
June 28, 2015 at 5:10 amI rarely order Chinese chicken salad too but your version is so fresh and I love the swap suggestions you make.
Cynthia says
July 1, 2015 at 4:24 pmThanks Susan, I try to make these calorie bombs at home so I can control the ingredients!
Faith (An Edible Mosaic) says
June 28, 2015 at 6:54 amI love Chinese Chicken Salad, but never think to make it at home! Your version looks so yummy – perfect for weekday lunches!
Cynthia says
July 1, 2015 at 4:22 pmFaith, this is one of my favorite salads, and I like being able to have a healthier version at home!
Matt @ Plating Pixels says
June 28, 2015 at 9:53 pmSounds so healthy and refreshing. Orange and chicken make such a great combo!
Cynthia says
July 1, 2015 at 4:17 pmOne of the girl’s favorite’s matt!
Derek says
August 22, 2015 at 1:01 pmThis looks spectacular! Thanks for the recipe!
Nutmeg Nanny says
April 14, 2016 at 9:33 amThis salad is so light and refreshing! It’s perfect for spring…yum!
Jenny | Honey and Birch says
May 24, 2016 at 12:31 pmThis sounds great – I love all kinds of salads too. I can’t wait to try this with each of your substitutions. Salad ideas for days!
Florentina says
December 31, 2016 at 8:03 amLooks very tasty and easy to prepare, thank you for sharing this recipe.
Flo
Cynthia says
January 3, 2017 at 3:37 pmthank you Florentina!It’s one of my favorites!
Leslie says
February 13, 2017 at 10:28 amCynthia, this one looks awesome! I’ve featured it in my new post today and I hope it’s ok!
Cynthia says
February 13, 2017 at 2:51 pmThank you leslie!
Rachel @ Baked by Rachel says
April 3, 2017 at 4:04 amLove how light and fresh this is! It’ll be perfect for lunch today 🙂
Taylor Kiser says
April 3, 2017 at 3:12 pmThis looks so fresh and delicious! Would love this for lunch!
Brian Jones says
August 22, 2018 at 10:26 pmOh my, this sounds and looks fantastic, I am playing around with lots of Asian flavours in my salads at the moment, this sounds like a great one to add to the mix.