Damn Delicious

Chinese Chicken Salad

Chinese Chicken Salad - Restaurant quality that you can easily make right at home, except it's healthier and a million times tastier!

Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier!

Chinese Chicken Salad - Restaurant quality that you can easily make right at home, except it's healthier and a million times tastier!

So I posted some veggie kabobs over the weekend, and then I immediately shared my cheesy garlic fries in foil in preparation of football season. And today, I have a salad. Like I said, it’s all about balance, right?

No, but really, I’ve been dying to share this Chinese chicken salad recipe. It’s one of my absolute favorite salads, and every time I feel the need to eat a little healthier, this is what I tend to order out. Except I just can’t justify spending $13-15 each time, especially when they skimp and add about 4 pieces of chicken.

Best of all, this homemade version is so easy and much healthier than the restaurant. You can also add more vegetables to your liking, or omit as needed to fit your taste buds. Either way, you’ll never have to order this out again!

Chinese Chicken Salad

Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier!

40 minutes15 minutes


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 4 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1/3 cup grated carrots
  • 1/4 cup shelled edamame
  • 1 green onion, thinly sliced
  • 1/4 cup chow mein noodles, for serving
  • 1/4 cup sliced almonds, for serving

For the sesame vinaigrette

  • 1/4 cup plus 2 tablespoons rice wine vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon soy sauce


  1. Preheat oven to 350 degrees F.
  2. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  3. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
  4. Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
  6. Serve immediately, topped with chow mein noodles and almonds, if desired.

Adapted from Ellie Krieger.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 221.5 Calories from Fat 90.9
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 1.4g 7%
Trans Fat 0g
Cholesterol 49.0mg 16%
Sodium 747.2mg 31%
Total Carbohydrate 9.3g 3%
Dietary Fiber 3.3g 13%
Sugars 2.6g
Protein 23.2g 46%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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  1. Rated 5 out of 5

    I used rotisserie chicken and had to add some additional oil (grapeseed) to emulsify the dressing, but this was delightful!

  2. Rated 5 out of 5

    Amazing! Love love love it! My biggest challenge? Portion control! The vinaigrette dressing is off the charts delicious! 

  3. Rated 5 out of 5

    Really delicious! I used sugar snap peas instead of edamame (just personal preference). I also used a blend of radicchio, arugula, and spinach (I like a heartier green). Can’t wait to make again! Such a great meal-prep for lunches!

  4. Rated 5 out of 5

    I just used the salad dressing on a bag of store bought, pre sliced Cole slaw, yum! Fabulous cole slaw in 2 minutes!

  5. Rated 4 out of 5

    I haven’t finished my salad yet, but you use the marinade from what you cooked your chicken in, for your dressing?

    • I’m going to try this tonight but it looks like the sesame vinaigrette is your dressing.  The first few ingredients listed are to cook the chicken in.  

  6.  I want to make this for a luncheon tomorrow. If I were to buy a cooked chicken (in an effort to same time) and chopped it up, would I use the marinade to coat the cooked chicken, less the sesame oil.  thank you. And I really love your recipes, even the ones I haven’t made yet. This pandemic has a definite plus side for those playing around in the kitchen with recipes. 

  7. Rated 5 out of 5

    I LOVE Chinese chicken salad and have been searching, relentlessly, for many, many years for the perfect recipe.  This is it!!  I’m obsessed!!  I made it last week for dinner and wanted to make it again for lunch today but couldn’t remember which recipe I used so I tried another one.  Bad idea!    I’m so glad I found your recipe again!  I just added some cilantro and mandarin orange chunks and instead of using ramen noodles, I used crispy rice noodles (aka vermicelli/rice sticks). 

  8. Rated 5 out of 5

    I love this dressing! I used to make this salad using the seasoning packet from Ramen noodles. Tasty but so bad for you. I was worried that I wouldn’t be able to make a dressing with the same flavor punch, but this really delivered. I did my own thing for the salad, and followed the dressing directions as written except for adding a little dash of white pepper. 

    Thanks for sharing this!

  9. it looks really good def gonna try it

  10. This is an excellent recipe that I’ve made many times. The fact you cook the chicken in the oven means you can do your chopping & prep work simultaneously.

    Recommend no changes. 5/5

  11. This was delicious!! I made a couple of changes based on my taste. I added a little sriracha to the chicken marinade to make it a little spicy, a tiny bit of grated ginger, and a touch of honey. I cooked the chicken in a cast iron skillet on the stovetop to make it caramelized and yummy. I will definitely be making this again!!

  12. Is there a difference between rice vinegar and rice wine vinegar ? I am only seeing rice vinegar at the supermarket.  Can you tell me which brand you use? Thank you!

  13. This recipe looks amazing!  I’m printing it out today to try very soon.  To the person who doesn’t use ginger enough, you can wrap it well and freeze it for future use – don’t even thaw before using, then re-wrap it and return it to the freezer’

  14. I love this tangy concoction you have put together! I never would have thought of it! Seriously one of my favorites! 

  15. Where to buy the crispy noodle?

  16. I don’t trust the cooking time. Ours was totally raw. 

  17. Didn’t have rice wine vinegar, subbed in 1/4 c + 1tbsp rice vinegar and 1tbsp white wine vinegar. Wok fried thighs(didn’t have breasts) in the marinade with a splash of ponzu and garlic powder to finish. A little fresh diced mango in the salad mix. I don’t think I’ve ever altered a recipe so little. Flavors as it was written were bright and balanced, very subtle layering. Definitely going on my GOTTA DO THIS AGAIN!! list
    Wonder how a Thai chili would work somewhere in the mix?

  18. For the dressing, the first item is “1/4 cup”….. cup of what?

  19. What does 1/4 cup PLUS mean?

  20. We made the taco lettuce wraps last night, and last week the Mexican quinoa, and the pork chops with sweet and sour glaze. They were all amazing (especially the quinoa and pork chops). I love how you use fresh ingredients in every recipe, and cant wait to make them all! Tonight I am making the Chinese Chicken Salad, and am at work counting down the minutes to go home and start dinner!

  21. Made this salad last night on 2-1-16,  and it was fabulous but I couldn’t find the shelled edamame’s at our local store here. But if I had added shelled edamame it would have been great too! I will make this salad again, I really liked the crunch from the Chow Mein Noodles and the Almonds. I served this salad with some Asian potstickers and had some Litehouse toasted sesame ginger dressing & Litehouse mild Thai peanut dressings for dipping or adding extra to the salad also. Thank you for sharing this recipe with us. ❤️ 

    • I couldn’t find shelled edamame either, so I bought the frozen steam in a bag edamame. I figured I can just let them cool and pop them out of their shells into the salad! Might be more work, but I love edamame.

  22. Great recipe! I have made it several times and it always tastes great! I love all the colors and the vinaigrette is great!

  23. I love the photos and description for this recipe and I really want to try it, however, I think what is missing is some reviews… Hardly anyone who commented here actually tried out your recipe. Would like to know if anyone enjoyed the taste before I try it myself?

  24. I love your recipes so far all I’ve tried have been very tasty! Thank you so much for all these yummy recipes you have shared. I am making this one tonight and rather than making the chicken in the oven, I have used my small pampered chef stone in the microwave. I happened to be doing 4 chicken breast and the cooking time on it was 15 minutes. I chose to do it this way so I would not heat up my house…

  25. Made this lovely salad last night using store bought rotisserie chicken. I subbed a few ingredients because I did not have…
    so, green chickpeas instead of edamame, added sweet pepper rings, thicker cucumber slices. we use BRAGGS soya so no fear of added MSG.
    This was a hit, I made a double batch with the intention of sending the salad for lunches but there was nothing left! Did I mention there are only three of us and one is a 6 year old. May use apple cider vinegar next go around, and there will be a next go around! Thanks.

  26. Love all of your recipes. Thank you! It would really be great if you could offer the option of not printing the photo with the recipe. This would use less ink and less space, many times being able to print the recipe on one page, which would be ideal.

    • Marge, if you prefer not to print the photo, you can copy and paste the recipe into a text document and print from there. Easy peasy!

  27. Re: Karen’s question about cooking temp.of chicken breasts….
    No matter which way you decide to cook them, invest in a digital instant read thermometer.
    They are not that expensive. Insert the probe into the THICKEST part of the meat halfway into the chicken breast.
    The temperature should read a minimum of 160 degrees….
    Don’t mess with this….Undercooked chicken can make you sick….

  28. Thank you so much for all your recipes! This was an awesome salad dressing! I tweaked it a tiny bit by adding a tablespoon of honey and 1/4 teaspoon of red pepper flakes and it was a huge hit! It tied in my Chinese bbqed chicken breast, tomato, avocado, spinach, green onion salad perfectly!

  29. This salad was by far one of the best salads I have ever tasted! It’s great, easy to make, and great for the entire family! Even my 3 year old loved it!! Thanks for the wonderful recipe!

  30. This looks amazing! Can’t wait to try it. How big are your chicken breasts? Around here they tend to be a pound a piece…or close. Do you think you used 2lbs of chicken? Thanks!

  31. I always love your recipes! Always Damn Delicious!
    Question, I don’t use fresh ginger enough to buy it, but I do have ground ginger. Can I use that instead of the fresh grated ginger in this recipe?
    Thank you for always providing great recipes!

  32. Tried your lettuce wrap. It was a hit. Thanks!
    I don’t have oven at my place . Can I cook chicken in the pan. Also, do we get ready to eat crunchy noodles in market. Don’t I need to fry them?

    • Yes, feel free to cook the chicken to your desired preferences. Crunchy noodles should also be readily available at your local grocery store.

  33. Totally craving this!! Looks perfect.

  34. Girl!!! I am totally crushing on this salad! Pinned

  35. You are so good Woman! This looks delicious. I like to have the girls over for lunch and this would be great.

  36. Hi… I want to make this next week, but I usually cook chicken breasts for 18-20 min at 400 degrees. Are you sure about that shorter cooking time? Thanks.

    • Karen, it really depends on how thick your chicken breasts are. I recommend using your best judgement to ensure that the chicken is completely cooked through before serving.

  37. Beautiful looking salad. John, thank you for the MSG information.

    I cannot wait to make this. Does it hold up well in the refrigerator? I am thinking as a Salad in a Jar?

    The chow mein noodles…..do you buy them crispy, or bake them to get them that way?

    your food all looks SCRUMPTIOUS!!!!!!!!!

    thank you

    • Yes, the dressing holds up well refrigerated. And the chow mein noodles can be purchased crispy. I can find the “La Choy” brand at my local grocery store.

  38. I just discovered your site about 2 weeks ago and your recipes are great. I have a few thoughts to think about. We totally eliminate MSG from our cooking. Soy Sauce has MSG naturally in it. We can’t eliminate soy sauce, but we look for a soy sauce that does not add extra MSG, like Kikoman. Natural MSG will not hurt you, but added MSG will. Natural MSG is found in many foods, even eggs, but it will not hurt you. Added MSG causes diabetes. I always read the label. Check the label for the sesame oil also. Some companies add MSG. A healthier diet would include MSG free ingredients. Edamame beans are not available in Cebu, Philippines, maybe in Manila, so I would substitute mature soy beans. We also eliminate simple sugar as much as possible. One tbsp of sugar will not hurt you, but if you drink 16 oz of coke with the meal, it will. Would it be possible to substitute lime juice or lemon juice for the simple sugar? A sugar free diet is a healthier diet. Thanks for the great recipes.

    • As you had said, 1 TBSP sugar will not kill you. You can definitely reduce it to 1-2 tsp if you’d like. A little bit of sugar goes a long way here! Now you can certainly try substituting lemon/lime juice but I cannot speak for how much this will change the overall taste/texture of the dish.

      • I tblsp of sugar could kill you if you’re a diabetic like I am or have some other related health condition. I would eliminate the sugar and use either stevia or Splenda in place of it. I think the dressing is also too high in sodium. I would use Kikkoman’s low sodium soy sauce and use very little.

  39. What drew me to this salad was the crunchy noodles. Love anything crunchy on my salad, croutons, crunchy wonton strips, crunchy noodles!

  40. I hate ordering salads at restaurants too… seems like I’m not fully testing a restaurant’s cooking ability.

    I love mixing up the flavors of my salads at home, and this sounds REALLY good!

  41. My absolute favorite salad, love this healthy version!

  42. This looks amazing. I love easy, healthy options.

  43. Looks and sounds delicious! Thanks for sharing this recipe! 😀

  44. Another nice recipe. Thank you.

  45. Another wonderful recipe of your’s I need to make 🙂

  46. I so love reading your recipes. They always look so simple, fresh and delicious.

  47. Is ti totally weird that I have NEVER had a Chinese Chicken Salad? You can say yes.
    How-ev-er, I always see them at restaurants and feel like I should try one…but now I can make it healthier and at home! YES! Pinned 🙂

  48. This looks great and I love the colours!

  49. Mmm I love sesame oil, and I bet you’ve taken it to New heights in that dressing, it looks fantastic, I love the colours – hurrah for Balance, and amazing recipes, thanks! 😀 x

  50. This looks like an amazing salad and I can almost taste the vinaigrette from here and I want it!!

    I want this salad right now! Seriously looks so good!