The Best Chinese Chicken Salad Recipe
This Chinese Chicken Salad recipe is made with crisp napa cabbage, sesame chicken, crunchy veggies, fresh herbs, and the best dressing ever, topped with sesame almond brittle.
How to Make the Best The Best Chinese Chicken Salad
This Chinese chicken salad is a celebration of textures and flavors that comes together beautifully for a satisfying meal. Crisp napa cabbage provides the perfect base, while the sesame-marinated chicken adds protein and depth. The rainbow of fresh vegetables—crunchy bell peppers, carrots, and cool cucumber—makes every bite interesting and nutritious.
What truly sets this salad apart is the homemade sesame almond brittle that gets scattered on top. It’s a simple combination of toasted almonds, sesame seeds, and maple syrup that transforms into an addictively crunchy topping. Combined with the bright, citrus-forward dressing made with orange juice and zest, this salad hits all the right notes.
The beauty of this recipe is that all the components can be prepared ahead of time. Make the chicken, brittle, and dressing up to a few days in advance, then simply toss everything together when you’re ready to serve. It’s perfect for meal prep, potlucks, or whenever you’re craving something fresh and flavorful.
The Best Chinese Chicken Salad
This Chinese Chicken Salad recipe is made with crisp napa cabbage, sesame chicken, crunchy veggies, fresh herbs, and the best dressing ever, topped with sesame almond brittle.
Ingredients
Sesame Chicken
Sesame Almond Brittle
Dressing
Salad
Instructions
Prepare the Chicken
- Place chicken breasts in a bowl and toss with the soy sauce, sesame oil and salt, then place on a parchment-lined sheet pan.
- Bake at 400°F until cooked through (165°F internal temperature), roughly 20-28 minutes depending on size.
- Let cool and shred with two forks. Adjust salt to taste. You can do this up to 2 days ahead and store in the fridge.
Make the Sesame Almond Brittle
- In a non-stick medium skillet, toast the almonds over medium heat until golden and lightly toasted, stirring often.
- Add the sesame seeds and toast, stirring just until they begin to pop.
- Pour in the maple syrup, stir for 30 seconds, and remove from heat.
- Fluff them up a bit and let them completely cool—they will harden as they cool. Can be made up to 3 days ahead.
Make the Dressing
- Whisk all the dressing ingredients together in a small bowl.
- Store in a jar in the fridge for up to 3 days if making ahead.
Assemble the Salad
- Place the cabbage, bell pepper, carrots, cucumber, cilantro, green onions, and chicken in a large bowl.
- Stir the dressing, then add enough to coat, tossing lightly as you go. You may not need it all depending on how much cabbage you use.
- Season to taste with salt and pepper.
- Top with the sesame almond brittle and extra orange zest before serving.
Notes
- This serves 4 as a hearty main course, or 6-8 as a side dish.
- For a vegan version, substitute the chicken with crispy baked tofu or edamame.
- The dressing, chicken, and brittle can all be prepared ahead of time for easy meal prep.
