Every bite of a truly great Chinois Chicken Salad is a conversation between textures—the shatter of crispy wonton strips against tender shreds of chicken, the pop of a mandarin orange segment against a slick of toasted sesame dressing. This isn’t just a salad; it’s a perfectly orchestrated symphony of sweet, salty, tangy, and savory notes, all designed to make your lunch hour feel like a special occasion.
This version is your new secret weapon for a healthy week. It delivers that crave-worthy, restaurant-quality flavor without the sky-high calorie count or the need for a deep fryer. You get a satisfying, protein-packed bowl that preps like a dream, ensuring you have an incredible, ready-to-go meal that actually gets better as it sits.
The Chinois Chicken Salad Difference
- Layered Texture Symphony: We use a clever oven-baking trick for the wonton strips and almonds, giving you that essential crunch without the mess of frying.
- Perfectly Balanced Dressing: The vinaigrette hits that perfect note of sweet (honey), tangy (rice vinegar), and savory (soy sauce and sesame oil), coating every ingredient without making it soggy.
- Built for Meal Prep: Unlike many salads that turn to mush, this one is engineered to stay crisp and flavorful for days, making it the ultimate make-ahead healthy lunch.
The Building Blocks
For the Salad Base
- 4 cups cooked, shredded chicken (rotisserie chicken is a lifesaver here)
- 1 head napa cabbage, thinly sliced (Its delicate, frilly texture is the perfect carrier for the dressing)
- 1/2 head red cabbage, thinly sliced (For a gorgeous pop of color and extra crunch)
- 1 large carrot, julienned or shredded
- 4 green onions, sliced on the bias
- 1/2 cup fresh cilantro, roughly chopped
- 1 can (11 oz) mandarin oranges, drained (The sweet bursts are non-negotiable)
For the Crunch & Topping
- 1 cup sliced almonds (Toasted for a deep, nutty flavor)
- 1 package (5 oz) wonton wrappers, cut into 1/2-inch strips
- 2 tablespoons sesame seeds (Black and white for visual appeal)
For the Sesame-Ginger Dressing
- 1/3 cup rice vinegar (Mild acidity that won’t overpower the other flavors)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey (Or maple syrup for a vegan option)
- 2 tablespoons toasted sesame oil (This is the soul of the dressing)
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 cup neutral oil (like avocado or grapeseed)
Swaps & Alternatives
- Chicken: Swap for shredded rotisserie turkey or cubed firm tofu for a vegetarian version.
- Napa Cabbage: Use a bag of coleslaw mix for an even faster prep.
- Almonds: Cashews or peanuts are fantastic substitutes.
- Honey: Agave nectar or brown sugar dissolved in a little warm water works perfectly.
- Wonton Wrappers: Crunchy chow mein noodles from a can are the ultimate shortcut.
Flavor Boosts
Once you master the base, these simple tweaks will make this salad your signature dish.- Spicy Sesame Kick: Add 1-2 teaspoons of sriracha or chili crisp to the dressing for a fiery finish.
- Mango Magic: Toss in 1 cup of diced fresh mango when it’s in season for a tropical sweetness that rivals the oranges.
- Avocado Cream: Top each serving with slices of ripe avocado for a buttery, rich contrast to the crunch.
- Herb Garden: Mix in fresh mint and Thai basil along with the cilantro for an even more aromatic Asian salad experience.
Let’s Get Cooking
1. Toast the Almonds & Bake the Wontons
Preheat your oven to 375°F (190°C). Spread the sliced almonds on one half of a baking sheet and the wonton strips on the other half. Drizzle the wontons with a little neutral oil and a pinch of salt. Bake for 5-7 minutes, tossing halfway, until the almonds are fragrant and the wontons are golden and crispy. Watch them closely—they burn fast!2. Whisk the Dressing
While the crunch is in the oven, make the dressing. In a small bowl or a jar, combine the rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, and minced garlic. Whisk until the honey is dissolved. Slowly stream in the neutral oil while whisking constantly to create a temporary emulsion. Set aside.3. Build the Salad Base
In your largest mixing bowl, combine the shredded chicken, napa cabbage, red cabbage, carrot, green onions, and cilantro. Toss with your hands to break up any clumps of chicken and distribute the vegetables evenly.4. Dress and Rest
Pour the dressing over the salad base. Toss very well to coat every strand of cabbage and piece of chicken. This is the most important step! Let the salad sit at room temperature for 10 minutes. This “marination” time allows the cabbage to soften slightly and absorb the incredible flavors, which is the secret to this salad’s addictive quality.5. Finish with the Crunch
Just before serving, add the baked wonton strips, toasted almonds, sesame seeds, and drained mandarin oranges. Toss gently once more to combine. The key is to add the crunch elements at the very end so they stay shatteringly crisp.Avoid These Pitfalls
- Dressing the Salad Too Early: If you’re meal prepping, keep the dressing separate from the salad base until you’re ready to eat. The cabbage will release water and make the salad watery if dressed too far in advance.
- Soggy Wontons: Never add the crispy wontons or almonds to the dressed salad if you plan to store leftovers. Keep them in a separate container and add them fresh to each bowl.
- Underseasoning the Chicken: If using plain poached chicken, season it with a pinch of salt and pepper before shredding. The dressing is flavorful, but the chicken itself needs a little love.
Perfect Pairings
This salad is a powerhouse on its own, but it also plays beautifully with other dishes. For a complete meal, serve it alongside a bowl of Vibrant Chicken Buddha Bowl With Peanut Sauce for a double-dose of healthy deliciousness.If you’re hosting a potluck, this salad is a star. Pair it with a Creamy Chicken Pasta Salad for a cold salad bar that offers two very different, but equally beloved, textures. For a lighter side, a quick Asian Cucumber Salad is a refreshing, crunchy companion that takes just five minutes to throw together.
More Chicken Salad Inspiration
If you love the versatility of this recipe, you’ll adore our other takes on the classic chicken salad. For a heartier, pasta-filled version, try the Crunchy Cashew Chicken Pasta Salad Meal. Craving Mediterranean flavors? The Mediterranean Chicken Pasta Salad is a bright, herbaceous summer bowl. And for a zesty, Tex-Mex kick, the Southwest Chicken Pasta Salad is a total crowd-pleaser. All of these are fantastic options for easy lunches throughout the week.First time making Chinois Chicken Salad? I hope this guide made it easy. Let me know how it turned out!
How can I keep the wonton strips and almonds crunchy when meal prepping this salad?
To keep them crunchy, never add the crispy wonton strips or almonds to the dressed salad if you plan to store leftovers. Instead, keep them in a separate container and add them fresh to each bowl just before serving.
What is the secret to making this salad taste better as it sits?
The secret is to let the dressed salad base (without the crunchy toppings) rest at room temperature for 10 minutes before serving. This ‘marination’ time allows the cabbage to soften slightly and absorb the flavors from the dressing, making it more addictive and flavorful.
Can I make this Chinois Chicken Salad vegetarian or vegan?
Yes, you can easily make it vegetarian by swapping the shredded chicken for cubed firm tofu. For a vegan version, also replace the honey with maple syrup or agave nectar.
What should I do if I don’t have napa cabbage or want an even faster prep?
If you don’t have napa cabbage or want a shortcut, you can use a bag of pre-shredded coleslaw mix as a direct substitute for the sliced cabbages.
Chinois Chicken Salad
This Chinois Chicken Salad is a perfectly orchestrated symphony of sweet, salty, tangy, and savory notes, featuring tender shredded chicken, crisp napa and red cabbage, and a toasted sesame-ginger dressing. It’s a protein-packed, meal-prep-friendly lunch that delivers restaurant-quality flavor without the deep fryer, getting better as it sits.
Equipment
- Baking Sheet
- Small bowl or jar
- Whisk
- Large mixing bowl
- Chef’s knife
- Cutting board
- Box grater or julienne peeler
- Measuring cups and spoons
- Garlic press (optional)
Ingredients
- 4 cups cooked, shredded chicken from a rotisserie chicken
- 1 head napa cabbage, thinly sliced
- ½ head red cabbage, thinly sliced
- 1 large carrot, julienned or shredded
- 4 green onions, sliced on the bias
- ½ cup fresh cilantro, roughly chopped
- 1 cup sliced almonds
- 2 tablespoons sesame seeds black and white
- ⅓ cup rice vinegar
- ¼ cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- ¼ cup neutral oil like avocado or grapeseed
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). Spread the sliced almonds on one half of a baking sheet and the wonton strips on the other half. Drizzle the wontons with a little neutral oil and a pinch of salt.
- Bake for 5-7 minutes, tossing halfway, until the almonds are fragrant and the wontons are golden and crispy. Watch them closely to prevent burning. Remove from the oven and set aside to cool.
- While the crunch is in the oven, make the dressing. In a small bowl or a jar, combine the rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, and minced garlic. Whisk until the honey is dissolved.
- Slowly stream in the neutral oil while whisking constantly to create a temporary emulsion. Set the dressing aside.
- In your largest mixing bowl, combine the shredded chicken, napa cabbage, red cabbage, carrot, green onions, and cilantro. Toss with your hands to break up any clumps of chicken and distribute the vegetables evenly.
- Pour the dressing over the salad base. Toss very well to coat every strand of cabbage and piece of chicken. Let the salad sit at room temperature for 10 minutes to allow the cabbage to soften slightly and absorb the flavors.
- Just before serving, add the baked wonton strips, toasted almonds, sesame seeds, and drained mandarin oranges. Toss gently once more to combine. Serve immediately.
Notes
For meal prep, keep the dressing separate from the salad base and store the crispy wontons and almonds in a separate container to maintain their crunch. Add them fresh to each serving. If using plain poached chicken, season it with a pinch of salt and pepper before shredding. For a vegetarian version, substitute the chicken with cubed firm tofu. The salad can be stored in the refrigerator for up to 3 days, but it is best enjoyed within 2 days.
