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The Best Chinese Chicken Salad

Recipe yields a little more than 1 cup of salad dressing.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Servings: 4
Author: Hip Foodie Mom


For the dressing:

  • 1/2 cup fresh orange juice
  • 1/4 cup brown rice vinegar
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sweet red chili sauce I used Thai Kitchen
  • 1/2 tablespoon Korean hot pepper paste Gochujang
  • 2 tablespoons vegetable oil
  • 2 tablespoons toasted sesame oil split

For the salad:

  • 3 to 4 cups cooked rotisserie chicken shredded
  • 3 to 4 carrots peeled and julienned
  • 6 scallions diced; split
  • 1/2 head cabbage sliced thin
  • 1/2 head red cabbage sliced thin
  • 3 to 4 cups fresh spring greens mix or romaine lettuce chopped
  • orange slices from 1 to 2 oranges
  • fresh cilantro leaves
  • sliced almonds


  • Using a medium sized mixing bowl, whisk together the orange juice, vinegar, soy sauce, ginger, honey, hoisin, sweet red chili sauce, gochujang, vegetable oil and 1 tablespoon of the sesame oil. Taste and adjust any ingredients as needed. Set aside.
  • Using a large skillet, heat the remaining sesame oil over medium heat. After a minute or so, add in the shredded rotisserie chicken, carrots and half of the scallions. Mix until heated through and add in the cabbage and red cabbage and drizzle in half of the dressing and mix again until everything is well coated with the dressing. Saute for about 3 minutes and remove from the heat.
  • After a minute or two, (you don't want the chicken to be too hot), add in the fresh greens and toss together, drizzling with a bit more dressing if desired. Serve and garnish with orange slices, fresh cilantro, sliced almonds and the remaining dressing.